Whole 30 Sous Vide Chicken Breast

Total time1 hr 50 min

Prep time10 min

Cook time10 min

4.7

(18)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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 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)
Chef's tip
Avocado 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!