Chicken breast. It’s the universal protein—versatile, yet often misunderstood, like a quiet kid at a noisy party. But let me tell you, sous vide is the hero this modest meat deserves! After trying this juicy sous vide chicken breast recipe, I felt like I’d cracked some secret culinary code—who knew a vacuum-sealed water bath could be so transformative?
Steps
- Heat your sous vide cooker to the desired temperature using a temperature chart as a guide. Wait for the water to reach the correct heat before proceeding.
- Generously sprinkle salt and pepper on the chicken breasts. Make sure the seasoning is evenly distributed.
- Prepare a vacuum-seal or zipper-lock bag by folding the top back to prevent juices from contaminating the seal. Place the chicken and any desired aromatics into the bag.
- Seal the bag using a vacuum sealer or the water displacement method, ensuring all air is removed to prevent floating. Seal the bag just above the waterline.
- Submerge the bag in the water bath, ensuring the cooker is not obstructed. Cook the chicken as per the recommended time for your chosen temperature.
- After cooking, take the chicken out of the bag and discard the aromatics. Pat the chicken dry on a paper towel-lined plate.
- Heat a skillet over medium-high heat with a tablespoon of oil until shimmering. Add the chicken skin-side down, pressing lightly to ensure even browning.
- Allow the chicken to cook until the skin is a deep brown and crispy, which should take about two minutes. Remove from the heat and let it cool slightly.
- Once cool, remove the wishbone if present, and separate the breast from the bone using your thumb. This should be done with care to keep the meat intact.
- Use a sharp knife to slice the chicken on a bias into thick slices. This prepares it for serving.
- Serve the chicken immediately, garnished with lemon wedges or your choice of sauce for added flavor.
%81469%
Ingredients
- Bone-in, skin-on chicken breasts
- Salt
- Pepper
- Fresh herbs (optional, such as tarragon)
- Lemon slices (optional)
- Vegetable, canola, or rice bran oil (for finishing)
- Lemon wedges, extra-virgin olive oil, or a vinaigrette or sauce (for serving, optional)
FAQ
- What are the disadvantages of cooking chicken sous vide compared to traditional methods?
- Cooking chicken sous vide requires additional equipment like a precision cooker and vacuum sealer, and it takes more time than conventional methods. Additionally, sous vide cooking doesn’t produce fond, which is essential for making pan sauces.
- Can you achieve crispy skin on sous vide chicken?
- To get crispy skin on sous vide chicken, you need to finish it with a high-heat method, such as searing in a hot skillet or grilling. Sous vide alone doesn’t reach the temperatures necessary for browning and crisping.
- Is it safe to cook chicken sous vide at temperatures lower than the traditional 165°F?
- Yes, it is safe to cook chicken sous vide at lower temperatures, such as 145-150°F, as long as it is held at that temperature for a sufficient amount of time to ensure pasteurization and bacterial reduction.
- Can I sous vide chicken breast directly from the freezer?
- Yes, you can cook chicken breast sous vide from frozen. Just add an extra hour to the cooking time to ensure it thaws and cooks evenly.
- Do I need to rest sous vide chicken before serving?
- Unlike traditionally cooked chicken, sous vide chicken does not need to rest before serving, as it cooks evenly from edge to edge, eliminating the temperature gradient found in conventional cooking methods.
Tips
- Monitor Time and Temperature: To ensure your chicken is both safe and juicy, use a precise sous vide cooker to maintain the desired temperature. For optimal tenderness, aim for a cooking temperature between 140°F and 150°F and keep cooking time within 1.5 to 4 hours.
- Proper Bagging Technique: When sealing the chicken, fold the top of the vacuum-seal or zipper-lock bag back to prevent contamination from chicken juices. This will help maintain a strong seal and avoid any food safety issues.
- Finish with a Sear: For crispy skin, finish the chicken by searing it in a hot skillet with oil after sous vide cooking. This will give you the delightful texture contrast of crispy skin with tender meat.
- Adjust for Frozen Chicken: If cooking chicken from frozen, add an extra hour to the cooking time to ensure it fully thaws and heats through, maintaining food safety and texture integrity.
Equipment
- Sous Vide Precision Cooker (Immersion Circulator) – Essential for maintaining the precise water temperature required for sous vide cooking.
- Vacuum Sealer – Useful for sealing the chicken in vacuum-seal bags, ensuring no air is inside the bag.
- Vacuum-Seal Bags or Zipper-Lock Bags – Required for sealing the chicken before placing it in the water bath.
- Cast Iron or Stainless Steel Skillet – Needed for finishing the chicken on the stovetop to achieve a crispy skin.
- Flexible Slotted Fish Spatula – Helpful for handling the chicken in the pan.
