Sous Vide Chicken Breast
By Sous Vide Guy Chicken Sous Vide
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
Ingredients
Chicken breast
Sea Salt
Cracked Black Pepper
Avocado oil (or another high smoke point oil)
Rosemary Sprigs
Temperature
140F: Juicy, tender
150F: Juicy, tender, slightly stringy (my preference)
160F: Traditional texture
Directions
PREPARE IT
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.
COOK IT
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.
SEAR IT
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.
SERVE IT
1Slice against the grain.
4 Reviews
Don
July 24, 2018
Ramp butter, salt and pepper for 2 hours at 142°
Jakob
February 10, 2018
How many pieces can you do at once?
Dave
January 1, 2018
I did 1 hour 45 min. At 142° with lemon garlic salt pepper. Loved it
ML
December 13, 2020
I did for 1 hour; added salt, pepper and 4 lemon slices to chicken breast in bag and then sous vide at 150 for 1 hour. While that was cooking, I sauteed sliced mushrooms (3-4 brown crimini mushrooms) and 2 sliced of yellow onion diced in 1-2 Tablespoons of ghee (clarified butter) in a 10″ stainless steel skillet (love my all-clad). Removed them from the pan and set aside, reserving pan brown bits. I also made mashed potatoes (find your favorite recipe). When the chicken was done I heated another 1-2 Tablespoons of ghee in skillet, browned the chicken breasts on each side for 1-2 min per side, removed them from the pan. I then deglazed the pan with a 1/2 cup of chicken broth (or white wine or dry vermouth, if that is your taste). Reduce it by 1/2, then add back the reserved onions and mushrooms, just to heat through. Pour sauce over chicken breast and mashed potatoes for a restaurant quality meal!