Easy Sous Vide Chicken With Low Carb Creamy Herb Sauce

This easy sous vide chicken that is smothered in low carb creamy herb sauce makes for a delicious keto dinner. Each delicious serving is only 2.0g net carbs!

You might also like this sous vide steaks from inexpensive meat recipe!

Since I’ve bought my sous vide immersion circulator I’ve mostly made beef or steak recipes. One of my readers asked that I make chicken and I finally did it. I bought some nice chicken breasts and made this easy sous vide chicken recipe and topped it with a low carb creamy herbs sauce.

It was easy peasy and most delicious. This is a delicious low carb dinner to make in spring and summer, especially with herbs from your garden!

What Herbs To Use

I bought 4 packets of herbs to play around with the other day. It’s too early for our garden herbs. The herbs I used were basil, thyme, chives and tarragon.

You can use any combination of herbs you like but I would suggest the basil and chives for sure. Not everyone likes tarragon and the thyme is never very strong so pick ones you really like. Parsley and cilantro would also work in this recipe.

What Is Sous Vide?

Sous vide means under vacuum. It’s a method of cooking in which you place your food in a vacuum sealed pouch and cook in a regulated temperature water bath.

It’s usually at a lower temperature and cooked for longer times. However the food is cooked very evenly and therefore it’s retains it’s moisture and not overcooked. It’s perfect for steaks but you can cook any kind of meat, vegetables and more!

I use the pot from my Instant Pot as the water bath, and have an Instant Pot sous vide immersion circulator which attaches on the side. For the vacuum system, I bought some bags and a FoodSaver handheld vacuum sealer which was inexpensive.  It’s very handy too for freezing foods. You can see these items in my Amazon store if you are interested.

Easy Sous Vide Chicken Recipe

Firs thing you want to do is rub a little oil on the chicken and then liberally sprinkle salt and pepper on both sides. Vacuum seal them in bags. Using your immersion circulator, adjust the temperature to 150°F and cook the chicken for 55 minutes.

When done, let them cool for about 5 minutes and then sear them in a hot pan with butter for about a minute or two on each side. Let them rest before slicing.

Low Carb Creamy Herb Sauce Recipe

This is super easy. Start by add the garlic cloves and herbs in the bowl of a food processor. Process until both are minced. Then add in the cream cheese, heavy cream, lemon juice, zest and a little water. Process until well combined.

Spoon into a small sauce pan and cook for about 5 minutes all the while whisking. Add more water to make it as thin as you want. You are going to spoon this over the chicken. 

You Can Make This In The Oven Too!

To make this in the oven, just bake the chicken breasts. Rub some oil on the chicken pieces and then liberally sprinkle salt and pepper. Place them in a sprayed baking dish. Bake in a 400°F oven for about 22-25 minutes until the internal temperature is 165°F. Then let them rest for 5-10 minutes. Slice them nicely and pour the sauce overtop to serve.

Whether or not you have a sous vide immersion circulator this is a delicious low carb chicken dinner for spring or summer. The nutritional information for 1 serving is:

583 cals / 30g fat / 2.1g carbs / 0.1g fiber / 72.5g protein = 2.0g net carbs

You might also like my friend Taryn’s sous vide pork tenderloin recipe!

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Easy Sous Vide Chicken with Low Carb Creamy Herb Sauce

This easy sous vide chicken is smothered in low carb creamy herb sauce makes for a delicious keto dinner. Each delicious serving is only 2.0g net carbs!

Course Main Course

Cuisine American

Keyword herbs, sauce, sous vide

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Servings 4

Calories 583 kcal

Author Denise

Ingredients

• 2 lb chicken breast
• 1 tablespoon oil
• 2 tablespoons butter
• ½ cup herbs
• 4 oz cream cheese
• 2 cloves garlic
• ¼ cup whipped cream
• 2 tablespoons water or more if needed
• 1 tablespoons lemon juice
• lemon zest

Instructions

1. 150 degrees for 55 minutes and brown for 1 min per side

2. Rub a little oil on the chicken breasts and liberally sprinkle salt & pepper. Place into plastic bags and suck out the air to vacuum pack.

3. Preheat the water bath to 150°F and set timer to 55minutes. Place the bags of chicken in the heated water bath.

4. In the meant time add the herbs and garlic to a food processor and process unlti minced well. Add in the cream cheese, heavy cream, lemon juice and zest. Process until smooth and creamy.

5. Add water to make it the consistency you want. Start with 2 tablespoons and add more if it needs it.

6. Scrape the sauce into a small saucepan and heat on a medium low temperature. Bring to a simmer and cook for about 5 minutes. Take off heat to thicken.

7. When the chicken is done, let it rest for 5 minutes. In the meantime get a skillet nice and hot and add buttter. When it's sizzling sear the chicken breasts for about a minute on each side. Take them out and let them rest for 5 minutes.

8. Then slice and place on a platter. Pour the herb sauce over top.