Sous Vide Chicken Breast Recipe

by MD ZILLUR RAHMAN · Published April 15, 2024 · Updated May 21, 2024

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sous vide chicken breast recipe — Sous Vide Chicken Breast Recipe

Chicken recipes are prominent in every celebration. Most people want to enjoy juicy and tender chicken in unique ways. The sous vide chicken breast recipe is one of the most distinctive and delightful. But how to cook it perfectly? Follow the three easiest recipes for perfectly cooked sous vide chicken breast every time. Your chicken will be exceptionally juicy, flavorful, and soft, so a butter knife may easily cut through it. Do you want to master this cooking excellence? Read the full article.

What is Sous Vide Chicken?

“Sous vide” is equivalent to “underwater” in French. To clarify, “sous vide” means cooking the chicken in water using a cooking machine that maintains a constant temperature for a long time. The chicken breast can cook to your desired internal temperature without burning.

”Learn more about chicken breast recipes

Easy sous vide chicken breast recipe

Ingredients

Two chicken breast halves, skin and bone included
Ground black pepper with kosher salt
4 (optional) sprigs of rosemary or thyme

Detailed Recipe

Follow the table below to determine how hot a water bath should be before using a sous vide cooker to achieve the end temperature you desire. Liberally sprinkle salt and pepper onto the chicken.
Put the chicken in vacuum-sealed or zipper-top bags. Garnish with thyme or rosemary. To deflate zipper-lock bags, close them, but do not seal the top inch. Gently lower the bag into the water bath. Make sure to seal it properly before submerging it entirely.
Take chicken out of the water bath and place it in the bag. If using herbs, discard them. Dry the chicken thoroughly with paper towels. Heat a hefty, stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Skin side down, carefully place chicken in a skillet with your fingers or tongs. Use a flexible metal spatula or your fingers to press the chicken firmly into the pan. Slice the chicken and then put it on the plate.

Boneless chicken breast sous vide recipe.

Boil water and pour it into a pot or container. Put in the sous vide machine and turn it on to 145 degrees Fahrenheit. Depending on the efficiency of your machine, the water will need some time to reach the specified temperature. If you heat the water to a boil before adding it to the sous vide machine, it will get the precise temperature faster.
Finish with a pinch of pepper and salt. Top each chicken breast with a slice of lemon and some fresh herbs. Seal the chicken tenderly in plastic bags and set them in the vacuum sealer. Also, you may use gallon-sized Ziploc bags; just squeeze out any excess air before sealing.
Put the bag in the sous vide water bath with the vacuum sealer and set the timer for 1 hour.
Even at 140 degrees Fahrenheit, chicken breasts may not done cooking. A brief sear in a hot pan will also help the chicken get some color and browning.
Put the olive oil, butter, and crushed garlic into a skillet and set it over medium-high heat.
Take the breasts out of the bag, brown them in a skillet, and turn them over once.
Take it out and set aside to rest for about 5 minutes. When the chicken is nicely browned and reaches 165°, Spoon pan juices are over the chicken and served warm, whole, or sliced.

Sous vide stuffed chicken breast recipe

Ingredients

One-quarter of a chicken breast, deboned and skinless
One tablespoon of canola oil
1/2 tbsp of butter
½ chopped onion
One rib of chopped celery
1/2 teaspoon of Cajon seasoning (or more if desired)
3/4 cup of mozzarella cheese that has been shredded
sliced mushrooms.
1 beaten egg
2teaspoons of finely ground, dry breadcrumbOne
One tablespoon of fresh parsley chopped
Two teaspoons of Parmesan cheese, grated

Detailed Recipe

Heat the water to 141 degrees Fahrenheit (60.5°C) in a sous-vide bath.
Place two layers of heavy plastic wrap on a work surface and sandwich each chicken breast. Pound the chicken until it is 1/4″ thick.
Put butter and olive oil in a pan and melt them. After that, cook celery, onion, and Cajun pepper for about 5 minutes. Stir them occasionally until the onion is clear and soft.
Take a food processor. Put the onion mixture, mozzarella cheese, mushrooms, egg, breadcrumbs, parsley, and Parmesan cheese. Make a smooth mixture.
Take the mixture and put it on one side of each chicken breast. Then, roll the chicken and stick the chicken together with toothpicks.
Put the rolled breasts in separate sealable plastic bags.
Use a low-pressure vacuum sealer to remove as much air as possible. Put the chicken in the water bath and cook it for two hours.
After that, the chicken is ready to enjoy!

Temperature and Timing Chart for Sous Vide Chicken Breast

Sous Vide Chicken Breast Temperature and Timing Chart

Texture	Temperature	Timing Range
Very soft and juicy when served hot	140°F (60°C)	1 1/2 to 4 hours
Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot.	150°F (66°C)	1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot	160°F (71°C)	1 to 4 hours

Tips on storing sous vide chicken breast recipe.

Sous vide chicken breasts can be stored in the following ways:

Ensure the chicken breast has cooled quickly to below 40°F (4°C) after cooking sous vide, preferably within two hours. You can cool it down quickly with an ice bath or a blast chiller.
Use paper towels to soak up the extra water on the chilled chicken breast. Next, put it in a jar or bag to keep it fresh. Get rid of the air in the package to stop freezer burn and the growth of germs.
Note the date you cooked it in the jar or bag. It is essential to store your dish for the exact time frame. You will be able to consume it timely and avoid food poisoning.
Freeze the chicken sous vide chicken breasts for extended preservation. To make freezing and storing the bags more accessible and faster, lay them flat in the freezer. The bags can be stacked once frozen for extra storage capacity.
If the chicken begins to smell bad, has a slick texture, or is a peculiar color, you should throw it. If you eat spoiled chicken, you may risk your health.
Make sure to divide up any sous vide chicken breast you prepare in bulk before putting it away. Thawing it out this way makes it easy to utilize what you need. It will also reduce waste.
Meat bears a lot of germs. There is a big chance of spreading the germs. To prevent this, always use clean tools and hands while working with sous vide chicken breast to prevent the spread of germs. Prevent food poisoning by being careful while handling raw chicken and regularly washing your hands and any surfaces you encounter.

Sous Vide Chicken Breas Nutrition value

Calories: 261kcal
Carbohydrates: 6g
Protein: 25g
Fat: 16g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Trans Fat: 0.2g
Cholesterol: 87mg
Sodium: 178mg
Potassium: 514mg
Fiber: 2g | Sugar: 1g
Vitamin A: 322IU
Vitamin C: 34mg
Calcium: 33mg
Iron: 1mg

FAQ

Can you overcook in sous vide?

Cooking chicken breasts in a water bath for four hours is perfectly OK. Because the meat will always be kept at the ideal temperature, your chicken will never “overcook.”

Do you need to sear chicken after sous vide?

If you want, you can sear the chicken after cooking it sous vide. Searing is important for chicken salad, soup, and chili recipes for chopped chicken. Sear the chicken first to make it look better. This will give the outside a beautiful color.

Can you Sous Vide Frozen Chicken Breast?

If you add 45 to 60 minutes to the cooking time, you can safely use frozen chicken breasts. Thaw the chicken before cooking it sous vide.

Conclusion

Sous vide is a fantastic method for mastering chicken breast cooking to achieve a delightful combination of sweetness, juiciness, and impeccable doneness. No matter how much or how little you know about cooking, sous vide can make your chicken breasts taste even better, whether you leave them plain or add different flavors. Sous vide chicken breasts are more than just a meal; they show how method and flavor can work together perfectly when care is taken and other recipes are tried. So, whether cooking for a weeknight or a big occasion, try using the sous vide technique. It will take your cooking to a whole new level.