Low Iodine Sous Vide Chicken Breast

Total time1 hr 50 min

Prep time10 min

Cook time10 min

4.7

(18)

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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 tip
Use 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)

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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