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Sous-Vide Lemon Herb Chicken

This dish features chicken breasts cooked precisely with sous-vide to ensure tenderness and juiciness. Finished with a quick sear and a vibrant citrus-herb glaze, it boasts a bright, flavorful profile with a crispy exterior and moist interior. The method highlights simple ingredients transformed through controlled cooking and fresh finishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Contemporary
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts boneless, skinless
  • 1 tbsp salt for seasoning
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest from one lemon
  • 2 tbsp olive oil divided, for searing and glaze
  • 2 cloves garlic minced, optional
  • 2 tbsp honey for glaze
  • 1 tbsp chopped fresh herbs such as thyme and parsley

Equipment

  • Sous-vide cooker
  • Vacuum sealer or zip-top bags
  • Skillet or cast-iron pan
  • Tongs
  • Lemon zester or microplane

Method
 

  1. Season the chicken breasts generously with salt, pepper, and a splash of lemon juice, then seal them in a vacuum bag or zip-top bag, removing as much air as possible.
  2. Set your sous-vide cooker to 65°C (149°F) and submerge the sealed bag in the water bath, cooking for 1.5 hours until the chicken is tender and juicy.
  3. Once cooked, carefully remove the chicken from the bag and pat dry with paper towels. Heat a skillet over medium-high heat, adding 1 tablespoon of olive oil.
  4. Sear the chicken for 1-2 minutes per side, until a golden-brown crust forms and the surface is crispy and fragrant.
  5. While searing, prepare the glaze by combining lemon zest, chopped herbs, honey, and the remaining tablespoon of olive oil in a small bowl.
  6. During the last 30 seconds of searing, brush the glaze generously over the chicken, allowing it to caramelize slightly and add a vibrant, glossy finish.
  7. Remove the chicken from the skillet, let it rest briefly, then slice and serve immediately with any remaining glaze drizzled over the top.

Notes

Ensure the chicken reaches an internal temperature of 65°C for optimal juiciness. Pat dry before searing to achieve a crispy crust. Adjust the glaze thickness by adding a splash of warm water if it thickens too much during cooking.