Welcome to the easiest way of making the delicious and juicy chicken breasts you have ever tasted. Made from fresh or frozen chicken, with minimum seasoning, you can cook the best chicken breasts and later use it for other recipes like shredded chicken in taco or burritos, with Pesto or Teriyaki sauces, or added to cobb salad, casseroles or pasta. Absolutely anything!
Some tips to consider when making this recipe
- A time-saving tip is, freezing your raw seasoned chicken breasts in a zip-lock bag so that all you need is to take it out of the freezer and Sous Vide it immediately.
- The chicken is normally ready after 1 hour when cooked at 140°F / 60°C. However, you can leave it for up to 4 hours, but no longer.
- Skin-on chicken breasts work fine as well.
- Cooked chicken can last in the refrigerator for up to 4 days and in the freezer for 3 months.
- You can Sous Vide frozen chicken breasts simply by increasing cooking time by 30 minutes.
- It’s best to cook the chicken breasts at 149°F (65°C) to retain the tenderness, texture, and flavor of the fish, so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.
Here’s a Temperature/texture guide for you
|Temperature||Sous Vide Time||Texture|
|140°F / 60°C||1 ½ – 4 hours||Very soft, tender and juicy|
|149°F / 65°C||1 – 4 hours||Tender and juicy|
|165°F / 74°C||1 – 4 hours||Traditional tenderness and a bit chewy|
How to Cook Sous Vide Chicken Breast Recipe
- 1 1/2 pounds of chicken breasts (Boneless and skinless fresh or frozen)
- 1 ½ teaspoon of salt
- Ground black pepper
- 2 teaspoons of garlic powder
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 149°F (65°C). Leave it to preheat.
- Sprinkle on top of the chicken breasts the salt, pepper, and garlic powder.
- In a zip-lock bag, put the seasoned chicken breasts. Align the chicken pieces in one layer in the bag.
- Now, for the ‘Water displacement’ technique, close the bag containing the chicken breasts completely except one corner to allow air to come out. Dip the bag in a water filled container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely in the Sous Vide container. Leave it to cook for 1 hour.
- When the time is over, remove the chicken from the bag. Now they are ready for any further meal preparation or to just be served that way. Don’t throw the juices left in the bag. They can be used to make chicken soup!