[3] [3] Sous Vide Chicken Breast Here I present my recipe for an amazing chicken dish; a technique, more than a recipe; use any seasoning blend of your choosing to make this your own, impressive meal recipe with minimal effort.
So I don’t know about you but there aren’t too many days that we as a family have any spare time. Our son and daughter have their sports and activities, play dates, school functions, etc.
Mike does the heavy lifting with our son’s sports though so to alleviate this I have dinner ready for 4:45 every Monday.
Yes, you read that right, 4:45.
Thankfully I’m off Mondays so we can make this work.
Last week I wanted BBQ chicken but Mike being the BBQ guy just didn’t have time to do it so it was Sous Vide to the rescue!
Sous Vide chicken breasts have a crazy texture but they’re delicious. You’re going to have to play around with the temperature of the water bath to find your own personal preference.
I went with the lowest recommended temperature and it was like velvet.
It almost didn’t loom cooked but it was hot, crazy!
Oh and the leftovers were equally delicious 🙂
This is how you make it
Set the temperature on your water bath to 146.
Season the chicken breasts first with salt and pepper, then with your favourite seasoning (I went with Montreal Steak seasoning and Chicken and Rib seasoning).
I lay the chicken on a plate and work from there.
Place the chicken in a ziplock freezer bag; when working with chicken its very important to lie it side by side, in an even layer otherwise it won’t cook through.
Gently push all air out of the bag and submerge the bag in the water bath.’ Check out this great tip to learn how to naturally vacuum seal your food HERE [4]
I cooked my chicken in the water bath for 2 hours but check out this great resource for cooking times and temps for chicken HERE [5]
Transfer the sealed bags to the water bath and secure with clips.
Add water to the bath as needed, the temperature will adjust quickly.
Once cooked, open the bag and transfer the meat to a preheated frying pan with the butter. Don’t panic! The chicken is going to look like boiled meat but don’t worry because that’s normal.
Brown the chicken for 1-2 minutes per side, until a yummy golden brown.
Let the meat rest for a few minutes before serving.
I stole a few pieces!
Its really delicious, super impressive with minimal effort.
Serve and enjoy!
Here’s a close-up!
Ingredients used in this recipe
What I served with this recipe
and…
Buttery Peas and Carrots (Recipe Coming soon)!
A technique, more than a recipe; use any seasoning blend of your choosing to make this your own, impressive Sous Vide Chicken meal recipe with minimal effort.
Other recipes you might like:
Print [2]
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Description
A technique, more than a recipe; use any seasoning blend of your choosing to make this your own, impressive Sous Vide Chicken meal recipe with minimal effort.
4 Chicken breasts
Salt, to taste
Pepper, to taste
Spice blend, to taste
1 tbsp Salted Butter
Cook Mode
Prevent your screen from going dark
Set the temperature on your water bath to 146.
Season the chicken breasts first with salt and pepper, then with your favourite seasoning (I went with Montreal Steak seasoning and Chicken and Rib seasoning).
I lay the chicken on a plate and work from there.
Place the chicken in a ziplock freezer bag; when working with chicken its very important to lie it side by side, in an even layer otherwise it won’t cook through.
Gently push all air out of the bag and submerge the bag in the water bath.’ Check out this great tip to learn how to naturally vacuum seal your food HERE.
I cooked my chicken in the water bath for 2 hours but check out this great resource for cooking times and temps for chicken HERE [5]
Transfer the sealed bags to the water bath and secure with clips.
Add water to the bath as needed, the temperature will adjust quickly.
Once cooked, open the bag and transfer the meat to a preheated frying pan with the butter. Don’t panic! The chicken is going to look like boiled meat but don’t worry because that’s normal.
Brown the chicken for 1-2 minutes per side, until a yummy golden brown.
Let the meat rest for a few minutes before serving.
Notes
Some Sous Vide experts say you don’t need to rest meat after the Sous Vide but I always do.
5 Minutes 2 Hours Main Sous Vide American
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window.TastyRecipes.ratings.init( window.trCommon ? window.trCommon.minRating : 4 );
});
[3]
[3]
