Sous Vide Chicken Breast Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
2 servings
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Chicken Breast Recipe
Description
The Sous Vide Chicken Breast Recipe uses precise temperature control to cook chicken breasts at 145 degrees Fahrenheit for 90 minutes. By sealing the chicken with garlic, olive oil, sea salt, and black pepper in a vacuum or displacement-method zippered bag, the technique locks in moisture, resulting in tender, juicy meat. After sous vide cooking, an optional 1-2 minute per side sear in a hot skillet adds a subtle browned exterior without drying the chicken. This process produces consistently cooked chicken breasts that can be sliced for salads, sandwiches, or main courses. The recipe allows for seasoning variations with extra herbs or spices added before sealing.
For best results, fresh chicken breasts are recommended, though frozen breasts require longer cooking. Leftovers can be refrigerated up to four days. The displacement method with a zippered bag involves slowly lowering the bag into water to push out air before sealing fully. This recipe provides a reliable way to cook chicken with minimal risk of overcooking and uneven texture.
Ingredients
- 2 chicken breast
- 1 tsp garlic minced
- 1 tbsp olive oil
- ½ tsp salt sea salt
- ½ tsp black pepper
- drizzle olive oil optional
Instructions
- First, fill a large pot with water. Use sous vide to preheat water to 145 degrees Fahrenheit.
- Pat chicken breasts dry with paper towels. Then, add all ingredients to a vacuum sealable bag or large zippered bag.
- Once water has preheated, slowly lower bag into water. If using vacuum sealed bag, submerge fully. If using zippered bag, zip almost completely. Then slowly lower bag into water. Once the air has been squeezed out, zip shut and submerge completely.
- Set timer for 90 minutes.
- Once timer goes off, carefully remove bag from water bath.
- Add a drizzle of olive oil to a skillet over medium heat. Sear chicken breasts for 1 to 2 minutes each side. This step is optional, but highly recommended.
- Allow chicken to rest for 5 to 10 minutes before slicing into.
Notes
- Use fresh chicken breasts for accurate timing; frozen chicken requires longer sous vide cooking.
- The displacement method for sealing bags involves partially sealing, slowly submerging in water to remove air, then sealing fully underwater.
- Adding herbs or seasonings in the bag is customizable to suit different flavor profiles.
- Sear chicken breasts briefly in a hot pan just to add color and flavor, not to cook through further.
- Store any leftover chicken in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 48g | 96% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 844mg | 35% |
| Potassium | 849mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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