Sous Vide Meal Prep Chicken

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This sous vide meal prep chicken stays juicy, tender, and flavorful for days. Perfect for salads, bowls, wraps, or quick dinners all week.

Scale

2 chicken breasts

Salt and pepper

2–4 sprigs fresh herbs

2 thin slices lemon

For Finishing:

2 Tablespoons butter (or compound butter – see recipe below)

1 Tablespoon olive oil

Kosher salt & pepper

Compound Butter:

1/2 cup unsalted butter (at room temperature)

1/4 cup fresh parsley (chopped)

3 cloves garlic (grated or minced)

Zest of 1 lemon

3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

1. Set the sous vide to 145-degrees.

2. Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices.

3. Cook for 1 hour, up to four hours.

4. Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.

5. Preheat a cast iron skillet over high heat. Add oil and butter.

6. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook.

7. Serve immediately or cool and store for meal prep.

Store cooked chicken in the fridge for up to 5 days.

Freeze for longer storage up to 3 months.

Reheat in sous vide at 135°F for 30 minutes or use gentle skillet warming.

Find it online: https://sousviderecipe.com/sous-vide-meal-prep-chicken/