Sous Vide Chicken Breasts
40aprons.com/easy-sous-vide-chicken-breast-recipe/An easy and versatile sous vide recipe for perfectly cooked chicken breast that's juicy, tender, and super moist, every time you make it.
Recipe Makes (Approximate): chicken breasts
Equipment
- Large pot or other large, heat-resistant container
- Sous vide immersion circulator
- Cutting board or large plate
- Basting Brush optional
- large food-safe vacuum sealing bag or large sealable food-safe plastic bag
- vacuum sealer optional, see Notes for alternative
- Large skillet
- Tongs
- Large plate
- Paper towels
Ingredients
- 2 medium boneless, skinless chicken breasts (approximately 6 ounces each)
- 2 teaspoons olive oil (or other neutral-flavored oil)
- salt (to taste)
- freshly cracked black pepper (to taste)
- 2-4 sprigs fresh herb(s) of choice (thyme, rosemary, dill, etc.)
- 1-2 cloves garlic (peeled, smashed)
- 2 tablespoons unsalted butter (or ghee, avocado oil, or refined coconut oil)
Instructions
- Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set temperature to 146.5° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
- Place 2 medium boneless, skinless chicken breasts on cutting board. Brush or rub 2 teaspoons olive oil evenly over all sides of chicken breasts, then liberally season chicken with salt and freshly cracked black pepper on all sides.
- Place chicken in large sealable food-safe bag. Add 2-4 sprigs fresh herb(s) of choice and 1-2 cloves garlic, then remove as much air as possible from bag using vacuum sealer or water displacement method (see Notes). Seal bag completely.
- Once water bath is preheated to 146.5° Fahrenheit, place sealed bag in water bath. Make sure chicken breasts are fully submerged in water. If needed, use sous vide weights, silverware, or pie weights to keep chicken completely submerged.
- Cook chicken breasts 1 hour. Toward end of 1-hour cook time, heat skillet over medium-high heat. When pan is warm, add 2 tablespoons unsalted butter. Swirl and tilt pan to distribute butter across surface, letting butter melt completely.
- While butter melts, remove bag from water bath. Transfer chicken breasts to large plate and pat chicken completely dry on all sides with paper towels.
- Once butter begins to foam, place chicken breasts in skillet. Sear chicken 1 minute, then flip chicken over and sear 1 additional minute or until chicken is browned on both sides.
- Plate seared chicken with desired sides and serve warm.
Recipe Notes
- The chicken absolutely MUST be fully submerged in order to cook properly. Weigh the bag down as needed to keep the chicken underwater the entire hour.
- Vacuum Sealer Alternative: If you don't have a vacuum sealer, you can use the water displacement method to push the air out of the bag instead. Place the chicken breasts in an appropriately-sized sealable food-safe bag and seal the bag halfway across the top. Slowly lower the half-sealed bag into the heated water. The temperature difference outside the bag will force the air out of the bag – you should see the plastic cling to the meat. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the recipe.
Nutrition Information (Approximate)
Serving Size: 1 chicken breastCalories: 332calProtein: 36gFat: 20gSaturated Fat: 9gTrans Fat: 0.5gCholesterol: 139mgSodium: 199mgPotassium: 640mgTotal Carbs: 1gFiber: 0.1gSugar: 0.03gNet Carbs: 1gVitamin A: 404IUVitamin C: 3mgCalcium: 16mgIron: 1mg
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