Cooking can be one of the most rewarding activities, mainly when it produces a delicious meal. If you’re looking for a new way to prepare chicken breasts that is both quick and flavorful, you’ll love learning how to use the sous vide method!
Not only does this technique allow you to cook quickly and easily – no more charred or rubbery poultry – but it also provides an elevated gourmet experience with tender and juicy results every time. Our easy-to-follow recipe will walk you through all the necessary steps so that even complete beginners can begin mastering this technique in their kitchens today!
What are sous vide, and why should you use it for cooking chicken breast
Sous vide is a cooking technique that involves vacuum-sealing food in a plastic bag and then immersing it in a water bath for an extended period at a precise temperature. This ensures your chicken breast will remain juicy, tender, and full of flavor since the heat is evenly distributed throughout the entire piece of meat.
Top 2 Sous Vide Chicken Breast Recipes:
#1 Lemon and Herb Sous Vide Chicken Breast Recipe
This recipe is perfect for busy weeknights when you don’t have time to babysit your chicken breast in the oven or on the stovetop – let your sous vide machine do all the work! And you’ll be rewarded with perfectly cooked, juicy, and flavorful chicken breast that will make any meal
Ingredients:
- Two chicken breasts
- One lemon, zest & juice
- Two tablespoons dried herbs (e.g., rosemary, thyme)
- Two cloves of garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat the sous vide machine to 140°F/60°C.
- Combine the lemon zest and juice, herbs, garlic, salt, and pepper in a bowl; mix until combined.
- Place each chicken breast into its zip-top bag with half of the marinade mixture per chicken breast; seal tightly and place into the preheated water bath for 45 minutes.
- Once the chicken breasts have finished cooking, remove them from the sous vide machine and pat dry.
- Heat a large skillet over medium-high heat; add some olive oil to coat the bottom of the skillet.
- Add the chicken breasts to the skillet and cook each side for 1-2 minutes or until golden brown.
- Serve with your favorite sides! Enjoy!
#2 Sous Vide BBQ Chicken Breast Recipe
This recipe is perfect for those looking to get creative in the kitchen without spending hours slaving away over a stovetop. Combine with your favorite BBQ sauce for an extra flavorful kick! The sous vide technique ensures that your chicken will be cooked through while still retaining its natural juices and flavor, making it an excellent option when you need a delicious dinner recipe.
Ingredients:
- Four boneless skinless chicken breasts
- Two tablespoons of olive oil
- One teaspoon of garlic powder
- One teaspoon of kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups BBQ sauce, divided
Instructions:
- Preheat sous vide to 140°F (60°C).
- Place chicken breasts into sous vide bag and season with olive oil, garlic powder, salt, and pepper. Seal the sous vide bag using the water displacement method.
- Submerge the sous vide bag in the bath and cook for 1 hour and 10 minutes.
- While the chicken is cooking, pour one cup of BBQ sauce into a bowl and set aside.
- After the chicken is finished cooking, remove the sous vide bag from the sous vide bath and open the sous vide bag.
- Heat a large skillet over medium-high heat and pour the remaining cup of BBQ sauce into the skillet.
- Remove chicken breasts from the sous vide bag and carefully place them in the hot skillet with the BBQ sauce. Flip each chicken breast every minute until they are lightly charred on both sides (about 4 minutes total).
- Transfer cooked chicken to a plate, drizzle with reserved BBQ sauce and serve immediately. Enjoy!
Bone in or Boneless: What is the best?
One of the most common questions regarding sous vide chicken breasts is whether you should use bone-in or boneless chicken breasts. Both types have benefits and drawbacks, ultimately due to personal preference.
Bone in chicken breasts will have more flavor as the bones help to keep moisture locked inside; however, they can be more challenging to handle and cook compared to boneless options.
Boneless chicken breasts are much easier to work with and cook evenly but lack some of the juiciness from cooking with bones. Ultimately, this is a personal preference, and either option will work well for sous vide recipes!
The sous vide technique makes cooking chicken breast easy and sensures that your meal will be juicy and delicious every time. Whether you go with bone-in or boneless chicken breasts, the recipe will come out flavorful and sure to please even the pickiest eaters. So get ready to enjoy some delicious sous vide chicken breast recipes!
Should we cook sous vide chicken breast from frozen?
Generally speaking, it is not recommended to cook sous vide chicken breast from frozen as this can create a dangerous situation. When cooking with sous vide, there is an essential balance between food safety and flavor that needs to be maintained; freezing the chicken can upset this balance and result in a potentially unsafe meal.
Additionally, the sous vide technique relies on precise temperatures for optimal results; it’s challenging to maintain these temperatures when working with frozen chicken breasts since the extra moisture creates instability within the water bath. Instead of cooking chicken breast from frozen, we recommend thawing them before beginning the recipe. This ensures that your recipe will come out safe and flavorful every time!
How to cook sous vide chicken breast from frozen
If you are determined to cook sous vide chicken breast from frozen, there are a few steps you can take to ensure your recipe is safe and flavorful.
First, you should increase the cooking temperature of your water bath to 140°F/60°C. This will help ensure that any bacteria in the chicken breasts will be killed during the extended cooking time.
Additionally, it’s essential to use a thermometer to measure the internal temperature of the chicken throughout the process; this ensures that it reaches a safe temperature before serving. Finally, you may consider using a vacuum-sealed bag when cooking frozen chicken breasts; this helps promote even heat distribution and prevents dangerous pockets of cold air within the pack.
Following these steps can help ensure that your sous vide chicken recipe comes out safe and flavorful, even if you start with frozen chicken breasts. However, it’s important to remember that thawing the chicken first is always the best option for optimal results!
Best side dish for chicken breast:
This delicious sou vide chicken recipe is sure to become a family favorite. Serve it with some sides dish like:
- Steamed rice.
- Roasted potatoes.
- Couscous.
- Mashed sweet potatoes.
Additionally, you can top the chicken off with some salsa or pesto for added flavor and color.
How many calories are in sous vide chicken breast?
Typical sous vide chicken breast recipes will have between 200-300 calories per serving. This number can vary depending on the recipe and ingredients used, so it’s important to check labels for exact calorie counts.
How many calories are in 100 grams of cooked chicken breast?
One hundred grams of cooked chicken breast typically contains around 165 calories. This number can vary slightly depending on the recipe and ingredients used, so it’s important to check labels for exact calorie counts.
Time and Temperature for sous vide chicken breast.
The ideal time and Temperature for sous vide chicken breasts depend on the chicken’s thickness and the desired outcome.
Boneless chicken breasts should be cooked at a temperature between 140 to 150°F (60-65°C) for 1-2 hours, depending on their thickness.
For Bone-in chicken breasts, cook them at 155°F (68°C) for 2-4 hours. The time can vary slightly depending on the size of the breasts, so it’s essential to check your recipe instructions before beginning!
How do I ensure my chicken breast is adequately cooked using the sous-vide method?
To ensure your chicken breast is adequately cooked using the sous-vide method, it’s essential to use a reliable thermometer. The internal temperature of the chicken needs to reach 165°F (75°C) for it to be properly cooked and safe to eat. Additionally, depending on the recipe, you may need to adjust the cooking time or Temperature slightly for optimal results.
Be sure to check recipe instructions carefully before beginning! Once your chicken reaches the desired temperature, please remove it from the heat source and serve it immediately.
How do I store sous vide chicken breasts?
Sous vide chicken breasts can be stored in an airtight container in the refrigerator for up to four days. When reheating, bring the chicken up to 165°F (75°C) before eating. Additionally, you can freeze sous vide chicken breasts for up to three months for future use.
What are some common mistakes to avoid when cooking sous-vide chicken breast?
Common mistakes to avoid when cooking sous-vide chicken breast include setting the Temperature too low, resulting in undercooked chicken, or too high, leading to dry and overcooked chicken. Additionally, forgetting to season, the chicken can result in a bland recipe.
Check recipe instructions carefully before beginning and adjust the Temperature and seasoning accordingly for optimal results.
The following equipment:
To successfully make sous vide chicken breast recipe, you’ll need the following equipment:
- Sous Vide precision cooker or immersion circulator
- A reliable thermometer to ensure accurate internal temperature readings
- Vacuum sealer (optional)
- Kitchen timer
- Tongs or slotted spoon for removing chicken from the water bath
With the right equipment, you can ensure that your recipe comes out perfectly cooked every time.
If you are looking for the best sous vide chicken breast recipe, look no further. This recipe above is easy to follow and will yield juicy, flavorful chicken breasts every time. Bon appetit! Give it a try next time you’re in the kitchen, and let us know how it goes! And don’t forget to share this post with your friends who might be interested in trying out sous vide cooking for themselves.
