Sous Vide Chicken Breasts
Sous Vide Chicken Breasts are the most tender and juicy boneless skinless chicken breasts I've ever eaten. They are cooked to a precise temperature so that there is no overcooking or undercooking. Just perfectly cooked chicken breasts every single time.
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Servings: 4
Calories: 253kcal
Ingredients
- 2-4 boneless skinless chicken breasts
- salt & pepper
- olive oil
- butter, for searing
Directions
- Fill stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator.
- Heat water to temperature based on your preferred doneness for your chicken. We prefer our chicken cooked to 149 degrees F. You can go up to 158 for chewier chicken.
- While water is heating, season chicken breasts and place them each in a separate plastic zip-top bag OR vacuum-seal bag. Add a drizzle of olive oil.
- When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold top of bag over the side of the stockpot. Clip bag to the side, if needed.
- Set timer for cook time. Cook time depends on thickness of your chicken (1-inch = 45 minutes, 1 1/2-inches = 90 minutes).
- After cook time is finished, remove bags from sous vide and remove chicken breasts from bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear chicken breasts 1 minute on each side.
Equipment
Nutrition Facts
Serving: 1 grams | Calories: 253 kcal | Protein: 37 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Cholesterol: 110 mg | Sodium: 186 mg
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