Garlic Herb Chicken Breasts

Name: Garlic Herb Chicken Breasts (Sous Vide)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 2 (7 oz) boneless skinless chicken breasts; 3 tbsp olive oil; 1 tsp minced fresh thyme; 3 garlic cloves, peeled and smashed; ½ tsp fresh lemon zest, plus 2 tsp fresh lemon juice; 2 cups spinach or arugula, optional; 1 tsp minced fresh dill or parsley

This sous vide garlic herb chicken delivers impossibly tender, evenly cooked breasts infused with thyme, lemon, and garlic, finished with a bright herbaceous dressing.

🏷️Garlic 🏷️Herb 🏷️Chicken 🏷️Sous vide 🏷️Thyme 🏷️Lemon

Total

1h 10m

Servings

2

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (7 oz) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp minced fresh thyme
3 garlic cloves, peeled and smashed
½ tsp fresh lemon zest, plus 2 tsp fresh lemon juice
2 cups spinach or arugulaoptional
1 tsp minced fresh dill or parsley

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Instructions

1
Stir olive oil, thyme, garlic, lemon zest, 1 tsp kosher salt, and ½ tsp ground black pepper together in a small bowl. Set 1 tbsp of mixture aside in a medium bowl.
2
Pat chicken breasts dry and rub garlic herb mixture all over. Transfer breasts to a vacuum bag and seal. Place chicken breasts in a Suvie pan, cover with water, and insert pan into your Suvie, input settings, and cook now or schedule.
3
Set Bottom Zone: Sous Vide at 155°F for 1 hour. Set Top Zone: Sous Vide at 155°F for 1 hour.
4
After the cook, remove chicken from packaging and cut into slices. Whisk lemon juice into reserved herb mixture.
5
Divide spinach and chicken between plates. Drizzle dressing over both servings and garnish with dill or parsley. Serve.

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Tips & Notes

Pro tips

Smash garlic cloves before adding to the marinade to maximize flavor release without overpowering the chicken.
Pat chicken dry before bagging for sous vide to promote even cooking and prevent excess moisture.
If serving cold or at room temperature, ice-bath the chicken immediately after cooking to halt carryover heat and preserve tenderness.
Zest the lemon before juicing to capture maximum citrus aroma; fresh zest adds brightness the juice alone cannot deliver.

Substitutions

Fresh thyme → fresh rosemary or oregano (use same amount; rosemary is more robust)
Spinach or arugula → fresh basil, microgreens, or mixed greens (arugula pairs best with lemon)
Fresh dill or parsley → fresh chives or tarragon (adjust to taste; tarragon is more assertive)

Storage & make-ahead

Store cooked chicken in an airtight container in the refrigerator for up to 3 days; reheat gently in a water bath at 140°F or serve cold. Marinate raw chicken up to 4 hours ahead.

Equipment

immersion circulator or sous vide machine · vacuum sealer or resealable bags · pot for water bath

Common Questions

What temperature and time for sous vide chicken breasts?

Cook at 165°F (74°C) for 45 minutes to 1 hour for boneless skinless breasts. This ensures pasteurization and tender texture.

Can I make this without a sous vide machine?

Yes. Pan-sear the marinated chicken over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F, or bake at 375°F for 18–20 minutes.

How far ahead can I marinate the chicken?

Marinate for 30 minutes to 4 hours before cooking. Longer marinating intensifies flavor without damaging texture.

Is this recipe gluten-free and dairy-free?

Yes. The recipe contains only olive oil, fresh herbs, garlic, lemon, and chicken—naturally free of gluten and dairy.

Can I scale this recipe?

Yes. Double or halve the marinade proportionally. Sous vide timing remains the same; pan-searing may need 1–2 minutes longer per side for larger batches.