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–+ servings
Sous Vide Chicken Breast
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Sous vide chicken breast will give you the juiciest chicken breast you have ever eaten. The controlled time and temperature of sous vide cooking will give you tender chicken that is easily adapted to so many chicken breast recipes. 
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sous vide chicken breasts sliced and fanned out on a white platter
Prep Time2 minutes
Cook Time1 hour
other time2 minutes
Prep Time1 hour 4 minutes
servings2

Ingredients

  • 2 chicken breasts
  • salt
  • Black Pepper
  • 1 Tablespoon olive oil

Instructions

  1. Preheat sous vide precision cooker to 150º Fahrenheit.
  2. Season chicken with salt and pepper on both sides.
  3. Place chicken breasts in a Ziptop or food saver bag along with olive oil and/or other seasonings in the bag.
  4. Vacuum seal or use the water displacement method to force out the air in the bag as you lower it into the water bath.
  5. Cook for 1 -4 hours. (see notes)
  6. After cook time, remove the bag from the bath and discard the purge and the bag.
  7. Remove chicken breasts and pat very dry with paper towels.
  8. Heat a cast-iron skillet over high heat until smoking hot.
  9. Sear 1 minute per side or until nicely browned.

Nutrition

Serving: 1 | Calories: 261kcal | Carbohydrates: 1g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 380mg

Notes

Cook chicken breast in the sous vide for a minimum of 1 hour. The beauty of sous Cook chicken breast in the sous vide for a minimum of 1 hour. The beauty of sous vide cooking is there is not only wiggle room in the cooking time but there are hours of wiggle room in the cooking time.
Cook chicken breasts for up to 4 hours. When you see a cook time listed as 1-4 hours, it means just that. Cook it for 1 hour but up to 4 hours. After 4 hours the meat will become so tender it will start to mush.
Pre searing is when you sear the chicken in a hot pan to give it a bit of color before it goes into the sous vide bag. In my opinion, pre searing adds another layer of flavor for the chicken to cook in. Post searing is when you remove the chicken from the cooking bag, pat it dry with paper towels and sear it in a hot pan to give it color and crisp the outside. 
 
CourseChicken Recipes
CuisineFrench
Keywordsous vide chicken breast, sous vide chicken breast recipe
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