Sous Vide Chicken Breast with Lemon and Herbs

Anne from Upstate Ramblings
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Servings 4


  • Cast Iron Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 chicken breast bone-in
  • 1/2 lemon
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • salt and pepper to taste
  • 1 tbsp oil or butter
  • 1 tsp capers


  • Set up your sous-vide cooker with a water bath at 145°F.
  • Season each chicken breast with salt and pepper to taste. Put each chicken breast in a FoodSaver bag with 2 slices of lemon and a sprig of both thyme and rosemary. Vacuum seal; OR put the ingredients in a food storage bag.
  • When the sous vide cooker has reached 145°F add the chicken to the water bath and let it cook for between 1 1/2 to 4 hours. 
  • When the chicken is almost done heat a cast iron or stainless steel pan over medium-high heat. Add the tablespoon of oil or butter.
  • Take the chicken out of the bag and throw out the lemon and herbs. Pat dry with paper towels.
  • Brown the chicken in the skillet for a minute or so until the chicken is nice and brown on top.
  • Let the chicken rest for 5 minutes or so until it is cool enough to handle.
  • Use your thumb to peel the chicken from the breast bone. It should come right off. Then slice the chicken diagonally and serve with lemons, capers, and herbs.


 - If using frozen chicken breasts increase the cooking time to 2 1/2 hours to 4 hours.
 - If using boneless chicken breasts you can decrease the minimum cooking time to 1 hour.
Keyword chicken, lemon, sous vide