Are you ready to elevate your chicken game to a whole new level? Imagine biting into a perfectly cooked chicken breast that is juicy, tender, and bursting with flavor—thanks to the magic of sous vide cooking! This Sous Vide Style Chicken Breast recipe is not only easy to follow but also guarantees restaurant-quality results right in your own kitchen. With just a few simple ingredients and a little patience, you can impress your family and friends with a dish that’s both delicious and visually stunning. Dive into this article to discover the secrets of sous vide cooking and transform your weeknight dinners into gourmet experiences!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Remove chicken breasts from refrigerator and pat dry thoroughly with paper towels to ensure even seasoning and optimal cooking.
- Season chicken breasts evenly with salt, pepper, garlic powder, and dried thyme, ensuring complete coverage on all sides.
- Fill a large pot or sous vide container with water and attach the sous vide precision cooker, setting temperature to 145°F (63°C) for juicy, tender chicken.
- Place seasoned chicken breasts into vacuum-seal or high-quality zipper-lock bags, removing as much air as possible to prevent floating during cooking.
- Carefully lower bagged chicken into preheated water bath, ensuring bags are fully submerged and not overlapping.
- Cook chicken for 1 hour, maintaining consistent water temperature for even cooking and maximum tenderness.
- After cooking, remove bags from water bath and carefully take chicken out of bags, discarding any accumulated liquid.
- Optional: For added texture, quickly sear chicken breasts in a hot skillet with olive oil for 30-45 seconds per side to develop a golden-brown exterior.
- Let chicken rest for 3-5 minutes before slicing against the grain to preserve moisture and ensure optimal serving temperature.
- Serve immediately with your preferred side dishes or as part of a complete meal.
Tips
- Pat Dry for Perfection: Always pat your chicken breasts dry before seasoning. This step helps the spices adhere better and ensures a more flavorful crust if you choose to sear afterward.
- Season Generously: Don't be shy with the seasoning! Make sure to coat all sides of the chicken breasts evenly with salt, pepper, garlic powder, and dried thyme for maximum flavor.
- Precision is Key: Set your sous vide cooker to exactly 145°F (63°C) for the best results. This temperature will yield perfectly tender chicken without any risk of dryness.
- Use Quality Bags: Invest in high-quality vacuum-seal or zipper-lock bags. Removing as much air as possible is crucial to prevent the bags from floating during cooking.
- Avoid Overcrowding: When placing the chicken in the water bath, make sure the bags are not overlapping. This allows for even cooking and optimal results.
- Quick Sear for Texture: If you want to add a crispy exterior, sear the chicken in a hot skillet with olive oil for just 30-45 seconds on each side after sous vide cooking.
- Rest Before Slicing: Let the chicken rest for 3-5 minutes after cooking. This allows the juices to redistribute, keeping your chicken moist and flavorful.
- Pair Wisely: Serve your sous vide chicken with sides that complement its delicate flavor, such as roasted vegetables, a fresh salad, or creamy mashed potatoes.
Nutrition Facts
Calories: 198kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 88mg
