Place the sous vide cooker in a Dutch oven or large pot and fill it with water to the fill line. Turn the machine on and set it to 160°F. Let the water come to temperature while you prepare the chicken.
To a small bowl, add the olive oil, lemon juice, honey, salt, pepper, Italian seasoning, and minced garlic clove. Whisk until well combined.
1 tablespoon olive oil, 1 tablespoon lemon juice, ½ tablespoon honey, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¾ teaspoon Italian seasoning, 1 clove garlic
Add the prepared marinade to a gallon-size Ziplock bag, then add the chicken breasts. Seal the bag, making sure you get as much air out as possible. Move the chicken around so everything is evenly coated with the marinade. Place in the refrigerator until the sous vide is ready.
1 pound boneless, skinless chicken breasts
Once the water has reached 160°F, place the sealed bag of marinated chicken breast in the pot, and let cook for 1 hour.
Once the chicken is ready, remove from bag and place on a plate or baking sheet.
In a cast iron skillet, heat up ½ tablespoon each of butter and olive oil over medium to medium-high heat.
½ tablespoon olive oil, ½ tablespoon unsalted butter
Once the butter has melted, place the chicken breast in the skillet and sear on each side for 3-5 minutes, or until golden brown.
Remove and serve immediately.
There is no need to let the chicken breast rest after searing. You can slice and enjoy it right away.
Searing is optional. Once the chicken has cooked in the sous vide for 1 hour at 160°F, it is ready to eat. Enjoy whichever way you prefer.
Bone-in and/or skin on chicken breast may be used as well. If using skin-on, I recommend searing to crisp up the skin.
This recipe is easily doubled or tripled. Up to 2 pounds of chicken breast can fit in a 1-gallon Ziplock bag.
Chicken can be marinated overnight. Just prepare as directed and let sit overnight in the fridge. Add to heated sous vide when ready to cook.
Storage: Store sous vide chicken breast in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.