Sous Vide Lemon-Thyme Chicken Breast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, juicy chicken breasts infused with fresh lemon and thyme, cooked precisely sous vide for perfect texture and flavor. This French-inspired chicken recipe, ready in about 105 minutes, pairs chicken breasts, lemon zest, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 90 min Serves 2 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your sous vide water bath to 145°F (63°C).
  2. Step 2: Season 2 boneless, skinless chicken breasts evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest.
  3. Step 3: Place the seasoned chicken breasts in a vacuum-seal bag along with 4 sprigs of fresh thyme and 1 tbsp olive oil, removing air and sealing tightly.
  4. Step 4: Submerge the sealed bag in the water bath and cook for 1 hour and 30 minutes for tender, juicy texture.
  5. Step 5: After cooking, remove the chicken from the bag and pat dry with paper towels.
  6. Step 6: Heat 2 tbsp unsalted butter in a skillet over medium-high heat until foaming. Sear the chicken breasts for 1-2 minutes per side until golden brown and fragrant.
  7. Step 7: Remove from heat and let rest for 3 minutes before slicing to retain juices.

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