If you’re on the hunt for a foolproof way to get juicy, flavorful chicken every single time, you’re going to love this Easy Sous Vide Chicken Breast (With Citrus Glaze). The gentle sous vide technique guarantees perfectly tender meat, and the zesty citrus glaze brings it all together with a brightness that wakes up your taste buds. Whether you’re cooking for a casual weeknight or wanting to impress at your next dinner party, this dish is about to become a top favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe is how just a handful of everyday ingredients combine to create magic. Each plays an important role: keeping the chicken juicy, adding depth, and lending a pop of citrusy sweetness that takes the dish beyond the basics.
- Chicken Breasts: Choose boneless, skinless breasts for the classic sous vide texture and flavor—no need to pound them out, just a quick trim of any fat will do.
- Olive Oil: Adds richness and keeps the chicken moist while infusing a gentle hint of fruitiness.
- Salt: Essential for drawing out flavor and ensuring every bite is well-seasoned.
- Pepper: Brings just the right amount of warmth to balance out the citrus glaze.
- Orange Juice (for the glaze): Freshly squeezed is best for that bright, pure citrus flavor, but bottled juice works too.
- Honey (for the glaze): Adds a natural sweetness and helps the glaze shine beautifully.
- Soy Sauce (for the glaze): Just a splash rounds out the glaze with umami richness without overpowering the citrus notes.
- Cornstarch Slurry (for the glaze): Thickens the glaze to that irresistible, spoonable finish that coats the chicken perfectly.
How to Make Easy Sous Vide Chicken Breast (With Citrus Glaze)
Step 1: Prepare and Season the Chicken
Start by patting the chicken breasts dry with paper towels—this helps the seasoning stick and gives the best final sear. Drizzle each breast with olive oil and season both sides generously with salt and pepper. If you want to give your chicken an extra boost, add a sprig of fresh thyme or rosemary to the bag before sealing. Place the chicken in vacuum-seal bags or heavy-duty zip-top bags, making sure each breast lays flat for even cooking.
Step 2: Sous Vide the Chicken
Preheat your sous vide water bath to 145°F. Once it’s up to temperature, gently lower your sealed chicken bags into the water, making sure they’re fully submerged. Set a timer for 1.5 hours—this is plenty of time to achieve that dreamy, tender texture you’re after. While the chicken cooks, you can get your citrus glaze ingredients ready, but there’s truly nothing to worry about or fuss over at this stage.
Step 3: Sear for Flavor
As soon as the chicken is done, remove the bags from the water bath. Take the chicken out and pat it dry with a paper towel—this is key for achieving a beautiful sear. Heat a tablespoon of olive oil in a large skillet over high heat. Sear the chicken breasts for about 45-60 seconds on each side, just until you get that golden, mouthwatering crust. Don’t worry if the chicken isn’t cooked any further—the sous vide did all the heavy lifting. Now it’s ready for the grand finale: the glaze!
Step 4: Make the Citrus Glaze
In a small saucepan, whisk together the orange juice, honey, and soy sauce. Bring the mixture to a gentle simmer over medium heat. Once it starts to bubble, add the cornstarch slurry (just a teaspoon of cornstarch mixed with a teaspoon of water). Stir constantly for 1-2 minutes, until the glaze thickens and gleams. Remove from heat—you’ll want to pour the glaze over the chicken right before serving for maximum impact.
Step 5: Glaze and Serve
Arrange your beautifully seared chicken breasts on a platter and generously spoon the warm citrus glaze over the top. The colors alone are enough to make this dish a showstopper! Serve immediately, spooning up a little extra glaze from the bottom of the plate for that glossy, flavor-packed finish.
How to Serve Easy Sous Vide Chicken Breast (With Citrus Glaze)
Garnishes
A handful of fresh herbs—think parsley, thyme, or even a delicate sprinkle of microgreens—take this dish to the next level. For extra beauty (and a burst of citrus fragrance), add some finely grated orange zest, or a few orange segments around the plate. These little touches truly elevate the Easy Sous Vide Chicken Breast (With Citrus Glaze) both in appearance and flavor.
Side Dishes
This vibrant chicken pairs beautifully with almost any side. Creamy mashed potatoes soak up the glaze, while fluffy jasmine rice or quinoa let the citrus shine. For a lighter touch, try a crisp green salad or roasted vegetables—broccolini, carrots, or asparagus all make delicious accompaniments that don’t steal the spotlight.
Creative Ways to Present
If you want a real “wow” factor, slice the chicken on a diagonal and fan out the pieces before adding the glaze. Or, try topping the chicken with toasted almonds or sesame seeds for crunch. For a more casual vibe, turn it into a sandwich with crusty bread, arugula, and a swipe of extra glaze as sauce. However you serve it, Easy Sous Vide Chicken Breast (With Citrus Glaze) always delivers a stunning plate.
Make Ahead and Storage
Storing Leftovers
Leftover chicken stores well and stays juicy for days, thanks to the sous vide method. Place cooled chicken breasts in an airtight container and refrigerate for up to 3 days. Keep any extra glaze in a separate container to drizzle just before reheating or serving for that just-cooked sheen.
Freezing
If you want to get ahead, freeze fully cooked and cooled chicken breasts individually wrapped or in freezer bags. They’ll stay fresh and flavorful for up to 2 months. You can also freeze leftover glaze in a small container—just thaw in the fridge and stir before reheating.
Reheating
To reheat, gently warm the chicken (sliced or whole) in a covered skillet over low heat with a splash of water or chicken broth to keep it moist. Add the citrus glaze during the last minute of reheating so it clings, glossy and aromatic. Microwaving works too—just cover and reheat in short bursts to avoid drying out this precious protein.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work well with this method—just increase the sous vide temperature to 150°F and add 10 extra minutes to the cook time for the most tender result.
Do I need a vacuum sealer or will a zip-top bag work?
You can definitely use a sturdy freezer-safe zip-top bag with the water displacement method if you don’t have a vacuum sealer. Just submerge the bag slowly in the water, letting the pressure push out excess air before sealing.
What if I don’t have a sous vide machine?
While a sous vide machine gives the most reliable results, you can improvise with a large pot of water and a reliable thermometer. Keep the water as steady as possible at 145°F, checking frequently, for a close (though not exact) approximation.
Can I prepare the citrus glaze in advance?
Yes, the citrus glaze can be made a day ahead—simply cool, refrigerate, and reheat gently before serving. Give it a whisk if it separates and add a splash of orange juice if it needs thinning out.
Is the Easy Sous Vide Chicken Breast (With Citrus Glaze) dish spicy?
No, it’s all about gentle citrus and savory notes, making it wonderfully family friendly. If you want a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the glaze!
Final Thoughts
There’s something incredible about the first bite of juicy, perfectly cooked chicken smothered in that sweet-tart glaze. The Easy Sous Vide Chicken Breast (With Citrus Glaze) takes just a little extra love, and delivers a lot of wow. Don’t be surprised if your friends and family beg you to make it again and again—give it a try, and get ready to fall in love with this crowd-pleasing favorite!
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Easy Sous Vide Chicken Breast (With Citrus Glaze) Recipe
- Total Time: 0 hours
- Yield: 4 servings
- Diet: Gluten Free
Description
Perfectly cooked sous vide chicken breasts topped with a vibrant citrus glaze for a burst of flavor.
Ingredients
Chicken:
- 4 chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Glaze:
- 1/2 cup orange juice
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp cornstarch slurry
Instructions
- Vacuum Seal: Place chicken breasts in a vacuum-sealed bag with olive oil, salt, and pepper.
- Sous Vide: Cook at 145°F for 1.5 hours.
- Sear: Quickly sear the chicken in a hot skillet.
- Prepare Glaze: In a saucepan, simmer orange juice, honey, soy sauce, and cornstarch slurry until thickened.
- Finish: Pour the glaze over the chicken before serving.
- Prep Time: 10m
- Cook Time: 1h30m
- Category: Main Course
- Method: Sous Vide, Searing, Simmering
- Cuisine: Modern
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 320
- Sugar: 8g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
