Sous Vide Chicken Breast
April 20, 2017
Sous vide chicken breast is unbelievably easy to make. The first time you eat it, you will be shocked at just how juicy chicken can really be. Whether you like your chicken well done and stringy or tender and super juicy, using sous vide will absolutely produce the best results. Simply sear the chicken breast in a cast iron pan with a few aromatics and you have an incredibly easy way to make the best chicken you’ve ever had.
Tip: Trying to eat healthier? Meal prep! Cook up a weeks worth of chicken on Sunday to have for lunch throughout the week - sous vide makes it so easy.
- Prep: 5 mins
- Cook: 1 hr 45 mins
Cracked Black Pepper
Avocado oil (or another high smoke point oil)
140F: Juicy, tender
150F: Juicy, tender, slightly stringy (my preference)
160F: Traditional texture
1Pre-heat water bath to your ideal temperature (see chart on the side). I prefer 150°F.
2Generously season with sea salt and cracked black pepper.
3Vacuum seal the chicken breasts with a few rosemary sprigs or place them in a heavy duty Ziploc bag using the water displacement method.
1Place bagged chicken in water bath and cook for 1 - 3 hours, closer to 3 hours if your chicken is thick.
2Remove chicken from the water and pat dry with paper towels very well.
1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2Sear chicken on hot cast iron pan until golden brown.
3(Optional) Break out the searing torch if you're feeling adventurous for a perfect sear.
1Slice against the grain.