Sous Vide Lemon-Thyme Chicken Breast

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Sous Vide Lemon-Thyme Chicken Breast take to make?

Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sous Vide Lemon-Thyme Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Sous Vide Lemon-Thyme Chicken Breast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sous Vide Lemon-Thyme Chicken Breast for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sous Vide Lemon-Thyme Chicken Breast?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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