Sous Vide Chicken Breast with Red Pepper Coulis

There’s a kind of calm that comes with sous vide cooking. Precision replaces panic, and patience becomes the hero. I was drawn to this method not for its flash, but for its quiet control. The slow immersion, the unhurried heat—it gives the cook space to focus on finesse. That’s exactly what this recipe represents: a dish that lets you take your time, think like a chef, and plate with intention.

This sous vide chicken recipe is the kind that rewards attention to detail. The chicken remains exceptionally tender, finished with a light sear for contrast. On the plate, it’s paired with a vibrant red pepper coulis, smooth and sweet with subtle charred depth. A handful of microgreens finishes the dish, adding brightness, color, and that extra lift that transforms a plate from good to memorable.

Ingredients You Will Need

Simple ingredients, each chosen for their impact. Balance is everything—sweetness, acidity, savoriness—anchored by perfect technique.

🍗 For the Chicken Breast:

• 2 boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 sprig thyme (optional)
• 1 tablespoon olive oil (for searing)

🌶 For the Red Pepper Coulis:

• 2 red bell peppers, roasted and peeled
• 1 tablespoon shallot, minced
• 1 teaspoon sherry vinegar
• 2 tablespoons olive oil
• Salt, to taste

🌿 For Garnish & Plating:

• ½ cup microgreens
• Drizzle of olive oil (optional)
• Pinch of smoked paprika (for contrast)
• Sea salt flakes, for finishing

💡 Pro Tip: Roast your peppers until deeply charred for more flavor. Let them steam in a covered bowl before peeling for easier prep.

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Step 1: Cooking the Chicken Sous Vide

Ingredients Used:

✔ Chicken breasts, salt, pepper, thyme

Method:

1️⃣ Season with Intention:

Pat the boneless skinless chicken breasts dry, then season evenly with salt and pepper. Add a small sprig of thyme if using.

2️⃣ Seal and Immerse:

Place each breast in a vacuum-sealed or zip-top bag using the water displacement method. Preheat the water bath to your desired chicken breast sous vide temp (usually 145°F / 62.8°C for juicy, tender results).

3️⃣ Cook and Rest:

Cook the chicken for 1.5 hours. Once done, remove and pat dry completely—surface moisture will interfere with the sear.

4️⃣ Quick Sear for Contrast:

Heat olive oil in a hot pan. Sear each side of the chicken for about 45 seconds until a light golden crust forms. Rest for 3–5 minutes before slicing.

💡 Chef’s Note: For safe doneness and a buttery texture, check using a thermometer—this is how professionals handle how long sous vide chicken breast to ensure consistency.

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Step 2: Creating the Red Pepper Coulis

Ingredients Used:

✔ Red bell peppers, shallot, vinegar, olive oil, salt

Method:

1️⃣ Build the Base:

In a pan, sauté the shallots in olive oil until translucent. Add roasted red bell peppers and cook for 1–2 minutes.

2️⃣ Deglaze and Blend:

Deglaze with sherry vinegar, then transfer everything to a blender. Purée until completely smooth, adjusting seasoning to taste.

3️⃣ Strain for Elegance:

Push the coulis through a fine mesh sieve for the silkiest texture. Warm gently before serving—do not boil.

💡 Technique Tip: A proper red pepper coulis should glide, not pool. Its role is to enhance, never overpower.

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Step 3: Plating with Balance and Beauty

Ingredients Used:

✔ Sliced chicken breast, red pepper coulis, microgreens, paprika, olive oil

Plating Technique:

✔ Spoon a generous swoosh of roasted red pepper coulis across the plate with the back of a spoon.

✔ Slice the rested chicken and lay it gently over the coulis—offset, not centered, for visual interest.

✔ Top with microgreens, a small drizzle of olive oil, and a whisper of smoked paprika for warmth.

✔ Finish with a few flakes of sea salt for texture and contrast.

💡 Presentation Insight: A wide white plate lets the colors do the talking. Aim for negative space—it adds elegance.

Perfect Pairings Suggestions

🧀 Cheese: A soft, young goat cheese on a side cracker or crostini enhances the pepper’s sweetness and balances the poultry’s softness.

🍮 Dessert: A vanilla bean panna cotta or lemon olive oil cake rounds out the meal with understated indulgence.

🫒 Infused Oil: Basil or rosemary oil drizzled at the edge of the plate introduces aromatics that complement the thyme.

🍵 Tea: A chilled hibiscus tisane provides a tart, floral finish to cleanse the palate after the richness of the coulis.

Frequently Asked Questions (FAQs)

1. What is the ideal sous vide temperature for chicken breast?

✔ Most chefs prefer 145°F for a tender, juicy result—consult your sous vide guide for safety standards.

2. How do I store leftover red pepper coulis?

✔ Keep in an airtight container in the fridge for up to 4 days. Reheat gently before reuse.

3. Can I sear chicken in butter instead of oil?

✔ Yes, but butter burns faster. Use a mix of butter and oil if you want added richness.

4. Can I make this dish ahead of time?

✔ Yes. Sous vide chicken can be cooked and chilled in advance, then quickly reheated and seared before plating.

Final Thoughts

Fine dining isn’t always about extravagance. Sometimes, it’s about restraint. This sous vide chicken breast with red pepper coulis and microgreens embodies that spirit—controlled, composed, and expressive. It’s a dish that invites quiet admiration, one that rewards care and precision from start to finish.

Plate it your way. Photograph it in natural light. And share your creation with us using #BeyondEveryBite. 🍽🌿