Sous Vide Aroma Chicken Brest/Tenderloin

A versatile, easy, and quick sous vide chicken breast recipe using boneless skinless chicken breasts for super tender, moist chicken.

Author

Joshua Stein

Prep Time: 00:10

Recipe Time: 00:10

Temperature : 146.5F / 63.6C

Ingredients

• 5 chicken breast tenderloins OR 2 boneless, skinless chicken breasts
• 2 teaspoons olive oil
• Salt and freshly cracked pepper
• 2-4 sprigs of fresh herbs like thyme
• 2 tablespoons butter
• 2 cloves garlic (optional for extra flavor)

Directions

1. Fill pot anywhere between minimum and maximum lines, leave room for chicken.
2. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
3. Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.
4. Place chicken breasts in Sous Vide bag along with fresh herbs. Vacuum seal the bag.
5. Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels.

Finishing Steps

1. Heat a medium skillet over medium-high heat until hot
2. Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned.
3. Serve right away; there is no need to rest after cooking poultry sous vide.