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Sous Vide Chicken Breasts With Lemon Garlic and Rosemary

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!

Ingredients

Scale
  • 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

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

Find it online: https://sousviderecipe.com/sous-vide-chicken-breasts-with-lemon-garlic-and-rosemary/