Easy Sous Vide Chicken Breast Recipe

Do you have a new sous vide precision cooker? Or are you just hearing about the sous vide method of cooking?

I’ve been experimenting with sous vide recipes for years now, starting with a hack using a beer cooler and meat thermometer back in my twenties, followed by a contraption that hooked up to a manual slow cooker and took ages to warm up. Finally, finally I have a stick-style sous vide precision cooker, and all my culinary dreams have absolutely come true.

What is sous vide in the first place?

“Sous vide” means “under vacuum” in French; it’s precision cooking foods in vacuum-sealed pouches at exact temperatures for longer periods of time than you normally cook that ingredient. Here’s how and why it works:

Let’s say you want to cook a boneless skinless chicken breast (Hi. Hello.), which is optimal at about 165º and no more. To cook the very center of a chicken breast to that temperature, you need to cook it from the outside in, in contact with very high heat. This cooks the edge first, followed by the middle, then the very center. Once you get the center up to the right temperature, it makes sense that the edges and middle will be overcooked, right? Because the heat you’re using is quite high.

A versatile, easy, and quick sous vide chicken breast recipe using boneless skinless chicken breasts for super tender, moist chicken.

•  Course Main Course


•  Cuisine American, French


•  Keyword boneless, chicken breast, sous vide


•  Prep Time 5 minutes


•  Cook Time 1 hour


•  Total Time 1 hour 5 minutes


•  Servings 


• 2


•  chicken breasts


•  Calories 264 kcal

Ingredients

• 2 boneless skinless chicken breasts


• 2 teaspoons olive oil


• salt and freshly cracked black pepper


• 2-4 sprigs fresh herbs like thyme, if desired


• garlic see note 1


• 2 tablespoons butter ghee, or other oil, see note 3


• Equipment Needed


• sous vide precision cooker


• vacuum seal bags or one-gallon locking plastic food storage bag like Ziploc

Instructions

• Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).


• Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.


• Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.


• Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.


• Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.

RECIPE ADAPTED FROM https://40aprons.com/

Tweet