Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, softened
• 1 tablespoon fresh parsley, chopped (optional)
• 1 teaspoon lemon zest (optional)
• Vacuum-seal bags or resealable freezer bags
• Sous vide immersion circulator

Instructions:

1. Prepare the Sous Vide Equipment:

   • Fill a large pot or container with water and attach your sous vide immersion circulator. Preheat the water to 145°F (63°C) for chicken breasts.

2. Season the Chicken:

   • Season the chicken breasts generously with salt and pepper on both sides.

3. Prepare the Garlic Butter:

   • In a small bowl, combine the softened butter, minced garlic, chopped parsley, and lemon zest (if using). Mix until well combined.

4. Bag the Chicken:

   • Place each seasoned chicken breast in a vacuum-seal bag or a resealable freezer bag. Divide the garlic butter mixture equally among the bags, placing a dollop of the butter mixture on top of each chicken breast.
   • If using vacuum-seal bags, seal them using a vacuum sealer. If using resealable bags, use the water displacement method to remove the air: slowly lower the bag with the chicken into the water, allowing the pressure of the water to push the air out, then seal the bag just above the waterline.

5. Cook the Chicken:

   • Once the water bath has reached the desired temperature, place the sealed bags in the water bath. Make sure the bags are fully submerged and cook the chicken breasts for 1.5 to 2 hours.

6. Finishing the Chicken:

   • After the chicken has finished cooking, remove the bags from the water bath. Take the chicken breasts out of the bags and pat them dry with paper towels.
   • If you like a crispy exterior, heat a skillet over medium-high heat. Add a small amount of oil and sear the chicken breasts for 1-2 minutes per side until golden brown.

7. Serve:

   • Serve the chicken breasts with any remaining garlic butter sauce from the bags drizzled over the top. Garnish with additional fresh parsley if desired.

Tips:

• For extra flavor, you can marinate the chicken in the garlic butter mixture for a few hours before cooking.
• Ensure the butter is well distributed in the bag to evenly coat the chicken during cooking.
• You can also add other herbs and spices to the garlic butter to customize the flavor to your liking.

Enjoy your perfectly cooked, tender, and flavorful sous vide chicken with garlic butter!