Home » COOKING METHODS » Sous Vide Recipes » Sous Vide Chicken Citrus Glazed

Sous Vide Chicken Citrus Glazed

This tender, juicy citrus glazed sous vide chicken is bursting with flavor from a sweet, tangy glaze of maple syrup, orange, lemon and lime. Company worthy.

The recipe. inspired by 3 others, is really appealing to me because it’s simple, it looks pretty and, most importantly, it’s damn delicious. The glaze has a wonderful spicy tartness which cooks down to a golden sticky syrup, making the normally bland chicken zing.

sliced Sous vide chicken maple glazed over cauliflower rice on plate

I love serving this chicken to guests due to its simplicity and beautiful presentation. It’s fantastic over lemon herb cauliflower rice if you want to keep the calories and carbs down. To serve as an appetizer, cut the chicken into bite sized pieces and serve with toothpicks.

If you’re looking for general tips about sous vide cooking regarding preparation, set up, temperature, timing and finishing, check out our best sous vide recipes and tips.

What is Sous Vide?

If you’re not familiar with sous vide cooking, it’s essentially a technique that immerses food, sealed in a bag, into a water bath set to a specific temperature. The food cooks to perfection – the exact way you like it. There are a few tips and tricks to learn, but it’s easy to get the hang of.

As with all sous vide cooking, it’s pretty much stress free as there is no guesswork on ‘done-ness’. Love that.

If you follow the instructions in the recipe, the bottom line will be a perfectly cooked chicken breast – tender and juicy – every time. The chicken is cooked for 90 minutes (or up to 4 hours if you’re busy with other things) and then finished with the glaze just before serving.

Serve the chicken over quinoa, white rice, curried rice, lemon herb cauliflower rice or our Basic Mashed Potatoes to soak up any sauce that drips off the chicken.  It’s also great with Rosated Bok Choy and Broccoli or Easy Creamed Spinach.

Tailor to your Taste

  • You can use lemon or lime instead of both. I wouldn’t change the orange juice and zest though.
  • The recipe has some heat from chili flakes which you can increase or eliminate as you like.  You can also substitute with sriracha or other hot sauce.
  • Change up the herbs in the glaze. I like to use cilantro. Chives, parsley and thyme work great as well.
  • If you don’t have cornstarch on hand, you can cook down the sauce further until it thickens.  It will take a little longer and there won’t be as much sauce so keep that in mind. I like lots of sauce!

No sous vide equipment?  No problem.

  • Although I love the sous vide method for it’s predictability on achieving tenderness and the exact temperature you set it for, but you can also cook your chicken breasts in a skillet, oven or on the grill.  Then just continue with the recipe as written.
  • Basics for all 3 methods: season chicken breasts and spray with oil, bring breasts to room temperature, pound with the heel of your hand or bottom of a pot to even out the chicken (no need to go thin), cook to 155F temperature with an instant thermometer and rest the chicken after cooking for 10 minutes. It will rise to 160F. Don’t overcook.
    • Oven method: Heat oven to 450F. Bake for about 10-12 minutes.
    • Skillet method: Heat cast iron or other skillet to medium high. Heat 2 tsp oil. Place breasts in skillet for 4 minutes. Flip and cook another 3-4 minutes.
    • Grill method: Oil grates of grill. Heat grill to medium. Cook breasts for 4-6 minutes per side depending on thickness.

Make Ahead Sous Vide Chicken

  • The chicken can stay in the sous vide bath for up to 4 hours without overcooking. It will be cooked after 1 1/2 hours. You can also plunge the sealed bag with the chicken into ice water to cool it down, then keep it in the fridge for a couple of days. Finish the dish and sauce before serving.

chicken breasts, maple syrup, orange, lemon, lime, cornstarch, soy, garlic, thyme

2 chicken breasts vacuum sealed in bag

2 chicken breasts after sous vide cooking on paper towel

Maple-Citrus Glaze in pot boiling

sous Vide Chicken with citrus glaze garnished with sesame seeds and scallions over white rice

sliced Sous vide chicken maple glazed close up

sliced Sous vide chicken maple glazed over cauliflower rice on plate 2

sliced Sous vide chicken maple glazed over cauliflower rice on plate 2
Print Recipe Pin Save Recipe

Rate this recipe here

4.78 from 27 votes

Sous Vide Chicken Citrus Glazed

This tender, juicy maple-citrus glazed sous vide chicken is bursting with the flavour of a sweet, tangy glaze of maple syrup, orange, lemon and lime.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American, Sous Vide
Servings: 3 (or 2 larger portions)
Author: Cheryl

Equipment

  • Sous Vide equipment (see note 2 for alternative)

Ingredients

  • 1 pound boneless, skinless chicken breasts (2-3 pieces)
  • seasonings: salt, pepper, few springs fresh thyme (or dried)
  • optional garnishes: 1-2 tsp. toasted sesame seeds, 1 sliced green onion.

Maple Citrus Glaze

  • 2 oranges (1/2 cup juice and 1-2 teaspoons zest)
  • 1 lime (the juice)
  • 1/4 lemon (the juice)
  • 1/4 cup maple syrup (honey can be substituted)
  • 2 tablespoon Soy sauce (low sodium)
  • 1 1/2 teaspoon minced/grated garlic (or 1/2 tsp garlic powder)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon chili flakes
  • 1 1/2 teaspoon cornstarch
  • 2 tablespoon chopped cilantro (optional)

Instructions

  • PREPARE SOUS VIDE BATH: Fill water in the sous vide machine as per manufacturers instructions (not too high). Set the temperature to 144F (for soft, moist breasts) and allow water to heat to that temperature.
  • PREPARE CHICKEN: Season generously both sides of the chicken with salt and pepper and place a few sprigs of thyme on top (or sprinkle lightly with dried thyme). Fold back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert one or two chicken fillets per bag (I do 2 in one bag), ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 1 for alternative sealing.
  • COOK CHICKEN SOUS VIDE: When temperature of sous vide machine reaches 144F, submerge the vacuum sealed bags with the chicken into the water. Cover and cook for minimum 90 minutes and a maximum of 4 hours. Note 2.
  • MAKE GLAZE: While chicken is cooking, whisk together all glaze ingredients in a small saucepan. Stir. Heat to boiling, then reduce heat to medium and continue to cook, about 8-10 minutes until sauce is reduced and slightly thickened (it should coat the back of a spoon).
  • FINISH THE DISH: Remove chicken from bag(s) and pat dry with paper towel. Coat with glaze, reserving 2-3 tablespoons for final drizzle. If you want to brown chicken to enhance presentation, place breasts on a foil-lined pan and broil one side a few inches from top of the oven for about 3 minutes. (Alternatively, saute one side (without the glaze) with a dash of oil over medium high heat for 2 minutes.)
    Slice on angle if desired on cutting board, transfer to plates, drizzle with remaining glaze, add sesame seeds and green onions if using and serve.

Notes

  1. Instead of vacuum sealing: Place chicken in ziploc bag. Lower bag into water (which will push air out) just until seal is above water line. Seal bag. 
  2. No sous vide equipment? Cook chicken on the grill, oven or in a pan instead, then add the glaze. 
    • Tips for all 3 methods: season chicken breasts and spray with oil, bring breasts to room temperature, pound with the heel of your hand or bottom of a pot to even out the chicken (no need to go thin), cook to 155F temperature with an instant thermometer and rest the chicken after cooking for 10 minutes. It will rise to 160F. Don't overcook. 
      • Oven method: Heat oven to 450F. Bake for about 10-12 minutes. 
      • Skillet method: Heat cast iron or other skillet to medium high. Heat 2 tsp oil. Place breasts in skillet for 4 minutes. Flip and cook another 3-4 minutes.
      • Grill method: Oil grates of grill. Heat grill to medium. Cook breasts for 4-6 minutes per side depending on thickness. 
  3. For appetizers cut chicken into bite size pieces and serve with toothpicks.
  4. Make Ahead: The chicken can stay in the sous vide bath for up to 4 hours without overcooking. It will be cooked after 1 1/2 hours. You can also plunge the sealed bag with the chicken into ice water to cool it down, then keep it in the fridge for a couple of days. Finish the dish and sauce before serving.
Nutrition values are estimates for about 1/3 lb chicken. For a more generous portion (e.g. serving 2 people at 1/2 lb chicken each), values would be higher. 

Nutrition

Nutrition Facts
Sous Vide Chicken Citrus Glazed
Amount Per Serving
Calories 302 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 97mg32%
Sodium 1044mg45%
Potassium 803mg23%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 25g28%
Protein 34g68%
Vitamin A 285IU6%
Vitamin C 53mg64%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

Here’s a few other sous vide recipes you might like: 

Indian Butter Chicken Recipe (Sous Vide or Regular)
butter chicken over rice in bowl 1
The star of this scrumptious Indian Butter Chicken recipe is a rich, creamy, Indian-spiced sauce with tomatoes, onions, garlic, cream and butter. You can cook the chicken with any method including Sous Vide.
Get the recipe
Sous Vide Turkey Thighs
sliced boneless Turkey thighs on plate over quinoa with glaze f
You can't argue with tender, moist, flavourful and stress-free. That sums up Sous Vide Turkey Thighs glazed with maple syrup, Balsamic, Dijon and orange zest. The hands on time for this dish is about 20 minutes. The rest is hands free. What a pleasure.
Get the recipe
Vietnamese Pork Chops (Sous Vide)
Vietnamese Pork Chops glazed and cooked on cutting board, one chop sliced to show meat
My husband says these sous vide Vietnamese pork chops are the best pork chops he's ever eaten. Period. Tons of flavor, moist and tender. His words.
Get the recipe
Sous Vide Bone-in Pork Chops (with apple chutney)
Sous Vide Pork Chops With Apple Chutney on plate
You will not believe how moist, tender and flavorful these sous vide bone-in pork chops are. Pair them with apple chutney and you have a beautiful presentation too.
Get the recipe
Sous Vide Turkey Breast
sous vide turkey breast sliced on a plate with quinoa stuffingf
Perfection! Sous vide turkey breast is impossible to beat for moist, tender, succulent turkey - EVERY time. Amazing results with this method - guaranteed.
Get the recipe
Sous Vide Flank Steak
Sous Vide Flank Steak with glaze sliced on plate with mango salad
Tender, succulent, flavourful meat cooked to perfection and drizzled with a rich, velvety sauce is guaranteed with Sous Vided Flank Steak. Impress your guests!
Get the recipe

 

4 Comments

    1. You definitely can Cindy, but I would sous vide the thighs at 165f for 1 1/2 hours or up to a maximum of 4 hours if you like them tender and juicy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating