Description
Perfectly tender and juicy sous vide chicken breasts seasoned simply with paprika, garlic, and olive oil.
Ingredients
Scale
- 4 boneless skinless chicken breasts (fresh or frozen)
- 2 tablespoons olive oil (divided)
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat your sous vide water bath to 145°F (63°C).
- Season the chicken breasts with paprika, garlic powder, salt, and pepper.
- Drizzle with 1 tablespoon of olive oil.
- Vacuum seal the chicken or place in a resealable bag using the water displacement method.
- Cook the chicken in the water bath for 1.5 to 4 hours.
- Remove the chicken from the bag and pat dry.
- Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
- Sear the chicken for 1-2 minutes per side until golden.
- Serve hot or store for later use.
Notes
You can use bone-in, skin-on chicken breasts for extra flavor. Adjust the final sear time as needed.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 0g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
Keywords: sous vide, chicken breast, juicy, boneless chicken