Learn how to make the PERFECT Sous Vide Chicken Breasts. This fail proof recipe results in perfectly tender & juicy chicken every time. Plus, it provides tips on flavoring your chicken breasts in several different ways. You can even sous vide frozen chicken breasts.
Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices.
Cook for 1 hour, up to four hours.
Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.
Preheat a cast iron skillet over high heat. Add oil and butter. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Serve immediately.