Anti Inflammatory Sous Vide Chicken Breast
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4 sprigs fresh thyme
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Attach the immersion circulator to a large pot or deep container and fill with water. Set the circulator to 145°F (63°C) — this temperature produces chicken that is fully safe and noticeably juicier than higher-temperature cooking — and allow the water to come to temperature.
- 2
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Season the chicken evenly on all sides with the spice mixture.
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