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Cooking chicken breast sous vide style ensures juicy, tender results every time. This method locks in flavors and moisture, making it nearly impossible to overcook. Perfect for meal prep or a quick dinner, this recipe is straightforward yet delivers gourmet results. Let's dive into this foolproof way to elevate your chicken game!
What You Will Need
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What you will need to make sous vide chicken breast
- Olive oil: Adds moisture and helps in even cooking, ensuring the chicken remains juicy and flavorful during the sous vide process.
Essential Tools and Instruments
What tools/instruments will be needed to make Sous Vide Chicken Breast Recipe
- Sous vide precision cooker: Ensures chicken cooks evenly at a precise temperature, resulting in tender, juicy meat.
- Vacuum sealer: Removes air from bags, preventing water from entering and ensuring even cooking.
- Plastic bags: Holds chicken and seasonings securely during the cooking process.
- Large pot: Contains the water bath for sous vide cooking.
- Tongs: Helps handle hot chicken safely when removing from bags and searing.
- Skillet: Used for searing the chicken to achieve a golden brown crust.
Sous Vide Chicken Breast Recipe
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Equipment
- Sous Vide Precision Cooker
- Vacuum Sealer
- Plastic Bags
Ingredients:
Main Ingredients
- 4 pieces Chicken Breasts boneless, skinless
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper freshly ground
Instructions:
- 1. Preheat your sous vide precision cooker to 145°F (63°C).
- 2. Season the chicken breasts with salt and pepper.
- 3. Place each chicken breast in a plastic bag with a tablespoon of olive oil and vacuum seal the bags.
- 4. Cook the chicken in the water bath for 1.5 hours.
- 5. Remove the chicken from the bags and pat dry with paper towels.
- 6. Sear the chicken breasts in a hot pan with a bit of oil for about 1 minute per side, until golden brown.
- 7. Serve immediately or store in the fridge for up to 3 days.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Season and vacuum seal chicken breasts.
- Cook sous vide as directed.
- Pat dry, then cool completely.
- Store in airtight container in fridge for up to 3 days.
Freezing Instructions
- After sous vide cooking, cool chicken completely.
- Place in freezer-safe bags, removing as much air as possible.
- Freeze for up to 3 months.
- To reheat, thaw in fridge overnight, then sear in hot pan for 1 minute per side.
For an extra burst of flavor, add a sprig of fresh thyme or rosemary to each vacuum-sealed bag before cooking. It infuses the chicken with a subtle, aromatic taste.
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