Sous Vide Chicken Breasts With Lemon Garlic and Rosemary: Elevate Your Taste Buds

I remember the first time I tried sous vide chicken breasts with lemon, garlic, and rosemary. It was a revelation. Growing up in sunny Florida, I was always surrounded by fresh, vibrant flavors, but the precision of sous vide cooking took those flavors to a whole new level. The chicken was juicy, tender, and infused with the aromatic blend of lemon and rosemary that reminded me of home.

Using sous vide to cook chicken breasts with lemon, garlic, and rosemary is a game-changer. The method ensures each bite is perfectly cooked, bursting with flavor, and never dry. If you’re like me and love experimenting with different cooking techniques, this approach will quickly become a favorite in your kitchen. It’s simple yet sophisticated, turning everyday ingredients into a gourmet experience.

Incorporating sous vide chicken breasts with lemon, garlic, and rosemary into your cooking repertoire opens up a world of possibilities. The technique is forgiving and allows flexibility; once you master the basics, you can easily adapt it to suit your taste preferences. Whether you’re a seasoned chef or a home cook just starting out, this method will make you feel like a culinary pro.

Here at SousVideRecipe.com, I strive to make cooking approachable and enjoyable. Sous vide chicken breasts with lemon, garlic, and rosemary exemplify this philosophy—simple ingredients transformed into something extraordinary through the magic of sous vide. Let’s dive into the fundamentals and get cooking!

Sous Vide Chicken Breasts With Lemon Garlic and Rosemary

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Learn how to make succulent Sous Vide Chicken Breasts with a burst of Lemon, Garlic, and Rosemary. Perfect for a flavorful and tender meal!

• Author: Jasmine
• Prep Time: 1 hour 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 30 minutes
• Yield: Ingredients for 4
• Category: Main Course
• Method: Sous Vide and Grilling
• Cuisine: Various

Ingredients

Scale 1x2x3x

• 1 cup water (240 ml)
• 2 tablespoons (30 ml) plus 1/2 teaspoon (3 ml) kosher salt
• 1 tablespoon (15 ml) granulated sugar
• 1 pound boneless, skinless chicken breasts (454 g)
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• Freshly ground black pepper
• 3 or 4 large springs fresh rosemary, leaves stripped
• 1 tablespoon (15 ml) vegetable oil

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Instructions

1. Step 1 In a large mixing bowl, stir together water, 2 tablespoons salt, and sugar until they fully dissolve. Submerge the chicken in the mixture, cover the bowl, and place it in the refrigerator for 45 minutes.
2. Step 2 During this time, adjust the Anova Sous Vide Precision Cooker to reach a temperature of 146ºF (63.5ºC).
3. Step 3 Once the chicken has marinated, drain the liquid and rinse the chicken breasts. Use paper towels to dry them off.
4. Step 4 Crush the garlic cloves with the remaining 1/2 teaspoon salt to create a smooth paste. Coat the chicken breasts with this paste, then lay lemon slices on top. Sprinkle with black pepper.
5. Step 5 Insert the chicken into a large resealable plastic bag, adding the rosemary leaves and vegetable oil. Use the water immersion method to seal the bag, then submerge it in the preheated water bath. Set the timer for 90 minutes.
6. Finishing Steps
7. Step 0 Approximately 10 minutes before the chicken is ready, preheat your grill to a high setting, ensuring the grates are clean.
8. Step 1 When the timer signals the end, take the bag out of the water bath and carefully remove the chicken from the bag. Place the lemon slices on the grill first, followed by the chicken. Cook both until they develop a nice brown color on each side, which should take about 3 to 5 minutes.
9. Step 2 Present the chicken with the grilled lemon slices on the side.

Notes

• Thoroughly pat dry chicken breasts after rinsing for a crispy exterior when grilling.
• Evenly coat chicken breasts with garlic paste for maximum flavor infusion.
• Season chicken with black pepper before sous vide cooking for enhanced taste.

Nutrition

• Calories: 250
• Fat: 7g
• Protein: 30g

Sous Vide Chicken Breasts With Lemon Garlic and Rosemary

Fundamentals

Understanding the fundamentals of sous vide cooking is crucial for achieving perfectly cooked chicken breasts with lemon, garlic, and rosemary. Sous vide, a French term meaning “under vacuum,” involves cooking food sealed in airtight bags in a temperature-controlled water bath. This method ensures precise temperature control, delivering consistently tender and flavorful results.

The sous vide technique locks in the natural juices and flavors of the chicken, while the lemon and rosemary infuse the meat with their fragrant, citrusy notes. This combination not only enhances the chicken’s flavor but also ensures that it remains moist and succulent throughout the cooking process.

Preparation/setup

To begin your sous vide adventure, gather your ingredients: 1 cup of water, 2 tablespoons plus 1/2 teaspoon kosher salt, 1 tablespoon granulated sugar, 1 pound boneless, skinless chicken breasts, 2 cloves of garlic, 1 lemon, freshly ground black pepper, fresh rosemary, and vegetable oil. Start by mixing the salt and sugar into the water until they dissolve.

Submerge the chicken breasts in this mixture and refrigerate for 45 minutes. This brining process enhances the flavor and tenderness of the chicken. Meanwhile, set your Anova Sous Vide Precision Cooker to 146ºF (63.5ºC). Once marinated, rinse and pat the chicken dry before coating it with a garlic paste made by crushing garlic cloves with salt.

Sous Vide Method for Chicken with Lemon and Herbs

Technique

The technique of sous vide cooking ensures the chicken cooks evenly throughout, maintaining its juices and flavors. After preparing the chicken with garlic, lay lemon slices on top and sprinkle with black pepper. Place the chicken in a resealable bag with rosemary and vegetable oil, using the water immersion method to seal the bag. Submerge it in the preheated water bath and set the timer for 90 minutes.

This slow, controlled cooking process infuses the chicken with the aromatic flavors of lemon and rosemary, making each bite a delightful explosion of taste. The sous vide method guarantees that the chicken remains tender, unlike traditional cooking methods that can sometimes result in dry or unevenly cooked meat.

Tips/tricks

One tip for achieving optimal results is ensuring your resealable bag is airtight before submerging it in the water bath. Any excess air can cause the bag to float, leading to uneven cooking. You can use a vacuum sealer for best results, but the water immersion method works well too. Additionally, preheat your grill towards the end of the sous vide process to give the chicken a flavorful, caramelized finish.

If you’re interested in exploring more sous vide chicken recipes, consider trying our Sous Vide Chicken Breast Tandoori for a spicy twist, or delve into the flavors of the Mediterranean Lemon Garlic Chicken Thighs.

Mastering Sous Vide Chicken with Lemon and Garlic

Perfecting results

Perfecting your sous vide chicken breasts with lemon, garlic, and rosemary takes practice but is well worth the effort. By following the precise steps and maintaining the correct temperature, you’ll achieve tender, flavorful chicken every time. The key is patience and attention to detail, ensuring the chicken absorbs the full spectrum of flavors.

After the sous vide bath, grilling the chicken and lemons adds an additional layer of flavor. The high heat caramelizes the sugars in the lemon and garlic, enhancing the dish’s overall taste profile. This final step not only improves the flavor but also adds an appealing visual element to your presentation.

Troubleshooting/variations

If your chicken doesn’t turn out as expected, check the seal on your bag—it should be airtight. Also, ensure the grill is hot enough to sear the chicken quickly without overcooking it. For variations, experiment with different herbs like thyme or oregano, or try adding a touch of honey to the garlic paste for a hint of sweetness.

For those who enjoy experimenting with different flavors, try our Sous Vide Lemon Tahini Chicken Thighs or explore the refreshing taste of Sous Vide Garlic Cilantro Spatchcock Chicken.

Serving and Storing Sous Vide Chicken

Serving/presentation

When serving your sous vide chicken breasts with lemon, garlic, and rosemary, presentation is key. Arrange the chicken on a platter with the grilled lemon slices alongside for a pop of color and added flavor. The golden-brown sear on the chicken and lemons makes for an eye-catching dish that’s sure to impress your guests.

Consider pairing this dish with a light side, such as a fresh green salad or Sous Vide Garlic Mashed Cauliflower, to complement the rich flavors. The lemon and rosemary create a harmonious balance with the chicken, making it a versatile dish suitable for both casual dinners and special occasions.

Pairings/storage

For pairings, consider serving with a side of grilled vegetables or a light pasta dish. To store leftovers, place the cooked chicken in an airtight container in the refrigerator for up to three days. Reheat gently to maintain its moist texture, avoiding the microwave which can dry out the chicken.

If you’re in the mood for a dessert to complement your meal, try our Sous Vide Lemon Curd for a sweet and tangy finish.

Conclusion

Sous vide chicken breasts with lemon, garlic, and rosemary offer a flavorful experience that highlights the utility and strengths of sous vide cooking. By maintaining precise temperature control, you can achieve perfectly cooked, juicy chicken that is infused with vibrant flavors. The method’s flexibility allows for creative variations, making it a valuable technique for any home cook.

Whether you’re preparing a meal for family or impressing guests, this dish exemplifies the strengths of sous vide cooking. Its ability to consistently deliver tender, flavorful results is unmatched by traditional methods. Embracing sous vide techniques opens up new culinary possibilities, turning simple ingredients into extraordinary meals.

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