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Sous Vide Chicken and Sauteed Broccolini Recipe

Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!

Sous vide chicken broccoli top side

I like my sous vide chicken breasts cooked at 141°F (60.6°C) until pasteurized, normally 2 to 3 hours. Though you can go for a higher temperature if you prefer. I usually give them a quick sear after sous viding them to add a little bit of flavor and color, but it is optional.

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

Note: You can learn more about chicken from my How to Sous Vide Chicken Breasts article or view all my sous vide chicken articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Chicken and Sauteed Broccolini Recipe

  • Published: March 22, 2019
  • By Jason Logsdon
  • Cooks: 141°F (60.5°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Chicken and Sauteed Broccolini

Sous vide chicken broccoli 8
  • For the Sous Vide Chicken

  • 4 chicken breasts (I personally love Crowd Cow)
  • 1 teaspoon ground coriander
  • For the Sauteed Broccolini

  • 1 pound broccolini, cut into florets
  • 1 red bell pepper, cut into strips
  • 3 cloves garlic, minced
  • To Assemble

  • 1 lemon
  • Mixed herbs and flowers

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

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Cooking Instructions for Sous Vide Chicken and Sauteed Broccolini

For the Sous Vide Chicken

Preheat the water bath to 141°F (60.6°C).

Salt and pepper the chicken then sprinkle with the coriander. Place prepared chicken in the sous vide bag, then seal. Place the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Sauteed Broccolini

Heat some oil in a pan over medium heat, add the broccolini, red pepper, and garlic. Cook until tender, stirring occasionally, then remove from the heat.

To Assemble

Take the sous vide bag out of the water and remove the cooked chicken from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it until it starts to brown. Remove from the heat.

Combine the chicken breasts and broccolini on a plate then squeeze some lemon juice over the top. Top with some mixed herbs and flowers then serve.

Sous vide chicken broccoli 1

Nutritional Information for Sous Vide Chicken and Sauteed Broccolin

  • Calories: 91
  • Fat: 1g
  • Protein: 10g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Sugar: 4g
  • Cholesterol: 21mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Chicken and Sauteed Broccolini Recipe

4 Ingredients: 4 chicken breastsSnippet|meats_ingredient_really_like_chicken 1 teaspoon ground coriander 1 pound broccolini cut into florets 1 red bell pepper cut into strips 3 cloves garlic minced 1 lemon Mixed herbs and flowers
4.0 stars - based on 4 reviews
Sous vide chicken is an easy weeknight meal with sauteed broccolini and red bell peppers. With a squirt of lemon juice, topped with fresh herbs and edible flowers from the garden, it's ready to go!
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.