Easy Sous Vide Chicken Breast Recipes
SOUS VIDE CHICKEN BREAST
Cook chicken sous vide before using in any grilled chicken recipe.
Provided by YOLANDA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g
SOUS VIDE CHICKEN BREAST
Steps:
- Set sous vide machine to 60C/140F.
- Season chicken breasts lightly with salt or a seasoning of your choice. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
- Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper (or seasoning) to taste.
- Heat up large skillet on high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!
EASY SOUS VIDE CHICKEN BREAST RECIPE
A versatile, easy, and quick sous vide chicken breast recipe using boneless skinless chicken breasts for super tender, moist chicken.
Provided by Cheryl Malik
Categories Main Course
Time 1h5m
Number Of Ingredients 6
Steps:
- Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
- Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.
- Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.
- Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.
- Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.
Nutrition Facts : Calories 264 kcal, Protein 24 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 231 mg, ServingSize 1 chicken breast
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