This recipe for sous vide chicken in an orange sage glaze is a forgiving option for SV newbies. It’s one of the easiest chicken sauces to create if you’re starting out.
Chicken cooked sous vide style turns out juicy, tender, and reliably flawless – every time. That’s because the temperature is precisely set and controlled by the SV machine. Once you master a few SV dishes, like sous vide steak, veggies and caramelized onions, it’s time to master sauces.
This sous vide chicken is finished with an orange sage glaze.
And garnish of the year goes to… fried, buttery sage.
Sous vide carrots and asparagus were the side for this particular meal. But next time, this chicken will be made with a seasonal pasta, like a butternut squash ravioli. This sauce, served with plenty of fried, buttery sage, is great for filled pasta, because it doesn’t mask the taste of the ingredients.
Sous vide chicken with an orange sage glaze
- 2 chicken breasts
- 1 tbsp olive oil
- 1 medium orange, wedged
- 1 small bunch, sage
- 2 tbsp butter
Set the sous vide bath to 165 degrees F.
Flavor the chicken with S+P. Vac seal it in a bag with 1 tbsp olive oil and 2-3 orange wedges.
Sous vide chicken at 165 degrees F for 1.5 hours.
Add butter to a sizzling medium-hot pan. Add chicken, the juice from a few orange wedges and fresh sage to the pan. Cook the chicken 1-2 minutes per side. Stir the sage butter sauce while the chicken cooks. During this time the sage will fry in the pan, which is exactly what you want it to do. However, if your sage is about to burn - save it!
Remove chicken from pan and drizzle the orange sage glaze on top.
Cook amazing things with the right sous vide accessories.
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