Easy Sous Vide Chicken Breast (Citrus Glazed)
This tender, juicy citrus glazed sous vide chicken breast is bursting with flavor from a sweet, tangy glaze of maple syrup, orange, lemon and lime. Company worthy.
Prep Time5 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Course
Cuisine: American, Sous Vide
Servings (change as needed): 3 (or 2 larger portions)
- 1 pound boneless skinless chicken breasts (2-3 pieces)
- seasonings: salt, black pepper, few springs fresh thyme (or dried)
- optional garnishes: 1-2 tsp. toasted sesame seeds, 1 sliced green onion.
Citrus Glaze
- 1 large orange (1/2 cup juice and 1-2 teaspoons zest) or 2 medium oranges
- 1 lime (the juice)
- 1/4 lemon (the juice)
- 1/4 cup maple syrup (honey or brown sugar 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)
PREPARE SOUS VIDE BATH: Fill water in the sous vide container as per manufacturers instructions (not too high). Set the temperature to 144F/62C (for soft, moist breasts) and allow sous vide water bath to heat to that temperature. Note 1 for other temperatures.
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). For vacuum seal method: 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) in a single layer, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 2 for water displacement method.
COOK CHICKEN SOUS VIDE: When temperature of the water bath has reached 144F/62C, submerge the plastic bags with the chicken into the water. Cover and cook for minimum 90 minutes and a maximum of 4 hours.
MAKE GLAZE: While chicken is cooking, whisk together all glaze ingredients in a small saucepan. Stir. Heat to boiling, then reduce heat to medium heat 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 towels. 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, do a quick sear in a sauté pan or cast iron pan on one side (without the glaze) with a little 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.
- Choose a different temperature for the doneness according to personal preference:
- 140°F (60°C): very soft and juicy chicken breast (may have a slight pink tinge I found - not a safety issue though as the chicken will be fully pasteurized)
- 150°F (66°C): juicy, tender, and slightly stringy
- 160°F (71°C): not quite as juicy but firm and stringy (more traditional)
- Water displacement method for sealing sous vide bag: Place chicken in ziploc bag. Lower bag into water (which will push air out) just until seal is above water line. Seal bag.
- No sous vide equipment? Cook chicken on the grill, oven or in a pan instead, then add the glaze.
- 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/68C temperature with an instant thermometer and rest the chicken after cooking for 10 minutes. It will rise to 160F/71C. Don't overcook.
- Oven method: Heat oven to 450F/232C. Bake for about 10-12 minutes.
- Skillet method: Heat cast iron pan 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.
- For appetizers cut chicken into bite size pieces and serve with toothpicks.
- 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.
- Storing: You can also plunge the sealed bag with the chicken into an ice bath to cool it down, then keep it in the fridge for up to 2 days. Finish the dish and sauce before serving.
- Freeze sous vide chicken breasts by first cooling them down in an ice bath of 10 minutes, then placing them in the freezer in the bag (in a single layer) for up to 2 months.
- To rewarm refrigerated chicken breasts, retherm them in the water bath. Set the water bath to 10 degrees lower than the original cooking time and plunge the chicken in a sealed bag into the water bath for 20-30 minutes.
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.
Calories: 302kcal | Carbohydrates: 31g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1044mg | Potassium: 803mg | Fiber: 2g | Sugar: 25g | Vitamin A: 285IU | Vitamin C: 53mg | Calcium: 72mg | Iron: 1mg