Sous Vide Chicken Breast

Sous vide cooking is an excellent method for achieving perfectly cooked, tender, and juicy chicken breasts with precise control over doneness. Here’s how to sous vide chicken breast:

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• Optional: herbs (such as thyme, rosemary, or sage), garlic cloves, lemon slices

Equipment Needed:

• Sous vide immersion circulator
• Sous vide container or large pot
• Vacuum sealer or zip-lock bags (for water displacement method)

Instructions:

1. Preheat the Sous Vide Bath:

   • Fill a large container or pot with water. Attach the sous vide immersion circulator and set the temperature according to your desired doneness:
     • 145°F (63°C) for juicy and slightly pink chicken (medium)
     • 150°F (65.5°C) for fully cooked chicken (medium-well)
     • 165°F (74°C) for well-done chicken

2. Prepare the Chicken:

   • Season the chicken breasts generously with salt and pepper. Optionally, add herbs, garlic cloves, or lemon slices for extra flavor.

3. Vacuum Seal or Bag:

   • Place each chicken breast in a vacuum-seal bag or a zip-lock bag using the water displacement method:
     • Seal most of the bag, leaving a small opening. Slowly lower the bag into the water, allowing the pressure of the water to push out the air. Seal the bag completely just before it's fully submerged.

4. Cooking Time:

   • Submerge the sealed bags into the preheated water bath. Ensure the chicken breasts are fully submerged.
   • Cook according to the temperature and desired doneness:
     • 1 to 2 hours for temperatures between 145°F to 150°F (medium to medium-well).
     • Up to 4 hours for 165°F (well-done), though sous vide cooking retains moisture, preventing dryness.

5. Finish and Serve:

   • Once cooked, remove the chicken breasts from the bags and pat them dry with paper towels.
   • Optionally, sear the chicken breasts in a hot skillet or grill for 1-2 minutes per side to add a golden brown crust (optional).
   • Slice or serve the chicken breasts whole. Season with additional salt and pepper if needed.

Tips:

• Searing Option: If you prefer a crispy texture on the outside, sear the chicken breasts in a hot skillet or grill after sous vide cooking.
• Flavor Infusion: Experiment with different herbs, spices, or marinades in the vacuum-sealed bags for varied flavors.
• Temperature Safety: Ensure chicken reaches a safe internal temperature of at least 165°F (74°C) for well-done chicken.
• Resting Time: Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.

Sous vide chicken breast results in consistently tender and moist chicken with precise doneness. It’s a versatile method that ensures your chicken is cooked to perfection every time. Enjoy your sous vide chicken breast with your favorite sides or in salads, sandwiches, and more!