Best 3 Sous Vide Essentials Lemon Chicken Recipes

Are you looking for a flavorful and juicy chicken recipe that's easy to make? Look no further than sous vide essentials lemon chicken. This simple yet delicious dish combines the zesty flavor of lemon with the tender texture of chicken, creating a meal that's perfect for any occasion. With just a few simple ingredients and a sous vide machine, you can have a restaurant-quality meal in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS

Sous Vide Chicken Breast with Lemon and Herbs image

If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. I have experimented and 148 F is my personal preference for texture.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h22m

Yield 2

Number Of Ingredients 6

Ingredients

2 (10 ounce) split chicken breasts, bone-in and skin-on
salt and freshly cracked black pepper to taste
2 cloves garlic, sliced
6 sprigs thyme
2 slices lemon
1 tablespoon olive oil

Steps:

Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions.
Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.
Heat olive oil in a skillet over medium-high heat and cook chicken, skin-side down until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 2.7 g, Cholesterol 161.5 mg, Fat 13.6 g, Fiber 0.9 g, Protein 59.4 g, SaturatedFat 2.9 g, Sodium 219.3 mg

SOUS VIDE CHICKEN BREAST

Sous Vide Chicken Breast image

Cook chicken sous vide before using in any grilled chicken recipe.

Provided by YOLANDA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h10m

Yield 4

Number Of Ingredients 7

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

Steps:

Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g

SOUS VIDE LEMON-BUTTER SHRIMP

Sous Vide Lemon-Butter Shrimp image

These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.

Provided by France C

Categories Seafood Shellfish Shrimp

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound large shrimp, peeled and deveined
½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
8 1/2-inch wide strips lemon zest
3 sprigs fresh thyme
2 ounces chilled butter, cut into 4 to 6 slices

Steps:

Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
Place bag into the water and set timer for 30 minutes.
Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 6 g, Cholesterol 202.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 19.9 g, SaturatedFat 7.5 g, Sodium 340.3 mg, Sugar 0.2 g

Tips:

For the best results, use a high-quality sous vide machine.
Make sure to seal the chicken breasts tightly in a vacuum-sealed bag before cooking.
Cook the chicken breasts for at least 1 hour, or up to 4 hours, depending on the desired level of doneness.
Season the chicken breasts with your favorite herbs and spices before cooking.
Serve the chicken breasts with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Sous vide cooking is a great way to cook chicken breasts. It is a relatively easy and hands-off method that results in tender, juicy, and flavorful chicken. With a little bit of planning, you can create a delicious and healthy meal that the whole family will enjoy.