Sous Vide Chicken Breast
Let's be honest. Chicken isn't the craziest trick in our recipe book, but it wins every time. Chicken is one of the easiest foods to overcook. If done incorrectly you're left with a dry, rubbery, and bland chicken breast. Using sous vide allows you to safely cook at it a lower temperature than traditional methods resulting in juicy tender delight. For this dish we pre-heat our precision circulator to 149 °F / 65 °C for incredibly moist chicken breast, if you prefer your poultry or meat a little more done, you can certainly go higher. Pair it with a side of easy buttery garlic rice, and a healthy portion of saucy stovetop green beans.
How To Sous Vide Chicken Perfectly
- Chicken Breast, 1 in thick, as needed
- Salt, as needed
- (Optional) Oil or butter, as needed
- (Optional) Sprig of thyme
Timing - About 1 hour
Yeild - Gently cooked, tender chicken breast
- Pre-heat precision cooker - Heat water (149 °F / 65 °C) NOTE: The temperature you use will determine how your chicken come out.
- Package chicken breast - gently place the chicken breast inside your SousBear bag.
- Add 1 tbsp of oil, or butter - just enough to keep the chicken light coated.
- Add a sprinkle of salt, and small sprig thyme or herb of your choice
- Close the bags with the white zip and remove the excess air with the SousBear hand pump
- Cook - Place the bag in the water and clip the bag to the side of the pot or container. Cook for 55 minutes at 149 °F / 65 °C.
NOTE: When using a ziplock-style bag to cook sous vide, simply place the food in the bag and lower the bag into the water, leaving the mouth of the bag open above the surface. This will cause the air to escape from the part of the bag that’s underwater, creating a tight seal around your food.
- Remove from the bag - sear (optional): When the breast is finished cooking, remove it from the bag and gently pat it dry
- Heat a pan skillet over medium-high heat until very hot and add oil
- If you're using a chicken breast with the skin on, simply sear on the skin side for 1-2 minutes or until golden brown. For skinless breasts you can still sear on the smooth side or forgo the searing step altogether for a simple, juicy appearance.
- Serve! Slice into pieces or serve whole