Sous Vide Chicken Breast Recipes

SOUS VIDE CHICKEN BREASTS

Steps:

• Fill a large pot or container with warm water and heat the water bath to 145° F / 62.7° C according to your sous vide machine's instructions.
• Drizzle a little olive oil on top of the chicken breasts, then liberally season on both sides with kosher salt and freshly ground pepper. Place a thyme sprig on each side of the breasts, then place the chicken in a vacuum seal bag or Ziplock bag.
• Vacuum seal the bag if using a vacuum sealer; or if using a Ziplock bag, use the water displacement method: Partially seal it, removing as much air as possible, then place it in the water to push the rest of the air out before sealing the rest of the way.
• Clip the bag to the side of the pot or container to keep it submerged, and cook for 1 1/2 to 2 hours (3 if the chicken is frozen).
• Remove from the water bath and rest for 5 to 10 minutes in the bag.
• Remove the chicken from the bag and place on a cutting board to slice or dice.
• To sear skin-on breasts: Heat a heavy-bottom skillet over high heat with a little canola oil until it just starts to smoke. Dry the skin with paper towels, season again with a little more kosher salt and pepper. Sear the chicken breast skin-side down for 45 seconds to 1 minute to brown and crisp up the skin. Serve immediately.

SOUS VIDE CHICKEN BREAST

Steps:

• Set sous vide machine to 60C/140F.
• Season chicken breasts lightly with salt or a seasoning of your choice. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
• Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper (or seasoning) to taste.
• Heat up large skillet on high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!

SOUS VIDE CHICKEN BREAST

Steps:

• Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
• Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
• Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

EASY SOUS VIDE CHICKEN BREAST RECIPE

Steps:

• Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
• Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.
• Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.
• Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.
• Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.