2 boneless skinless chicken breasts; kosher salt; black pepper; 1 Tbsp olive oil; zest and juice of ½ lemon; 2–3 smashed garlic cloves; 1–2 rosemary sprigs; 1 tsp dried oregano
Prepare & package
Season the chicken with kosher salt and black pepper. Mix the olive oil, lemon zest, lemon juice, and dried oregano; coat the breasts. Add the garlic and rosemary, arrange the breasts side-by-side, vacuum-seal flat, and freeze.
Store & thaw
Freeze vacuum-sealed and flat. Cook directly from frozen or thaw in the refrigerator.
Cook or reheat
Sous vide at 145°F for 2 hours from thawed or 3½ hours from frozen.
Finish & serve
Remove the rosemary and garlic, reserve the bag liquid if making sauce, and pat the chicken very dry. Finish either in a very hot skillet with neutral oil for about 45–60 seconds per side or over a very hot grill just until browned. Optional lemon-herb pan sauce: strain the bag liquid into a skillet, bring it to a full boil and reduce until lightly thickened, remove from heat, then whisk in 1 Tbsp cold butter; adjust with lemon juice, salt, and black pepper.