How to Sous Vide Chicken Breast? Tender & Juicy
Sous vide cooking isn't limited to just steaks, you can also cook chicken breast sous vide and turn it from bland and dry to moist and tender. The secret is the precisely controlled temperature. Using a sous vide cooker ensures your chicken turns out tender and moist every single time. This gadget is amazing because it’s nearly impossible to overcook your food. In today’s guide, I'll show you how to cook chicken breast sous vide.
Sous Vide Chicken Breast
Ingredients:
- 2 boneless, skinless chicken breast, about 6-8 oz each
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil or butter
- Herbs and spices like garlic, thyme, rosemary, paprika, and lemon zest
Equipment:
- Sous vide cooker
- Large pot or container to hold the water for sous vide cooking
- Vacuum sealer
- Vacuum sealer bags or zip-top bags
- Skillet or grill for searing
Sous Vide Chicken Breast Instructions
Step 1: Preheat the sous vide water bath. Fill your pot container with water and attach your sous vide cooker. Then, adjust the temperature based on your desired doneness. Here are some guidelines you can follow:
- For juicy, tender chicken: 140°F (60°C) for 1.5 to 4 hours
- For firmer but still moist chicken: 150°F (65.5°C) for 1 to 4 hours
- For fully cooked chicken (without any pink): 160°F (71°C) for 1 to 4 hours
Preheat Sous Vide Cooker
Step 2: Season chicken breast. Pat the chicken breasts dry using paper towels to remove any extra moisture. Then, season both sides with salt, pepper, and any other herbs or spices you like. If you want to use olive oil or butter, you can either rub it on the chicken or add it later when sealing.
Step 3: Seal the chicken. If you have a vacuum sealer, put the seasoned chicken breast in a vacuum-seal bag, lay it flat, and use the sealer to vacuum out the air. Alternatively, for the water displacement method, place the chicken in a zip-top bag, then slowly lower it into a water bath to push out most of the air before sealing it just above the waterline.
Vacuum Seal Chicken
Step 4: Sous vide chicken breast. Firstly, make sure the water bath is at the right temperature, then submerge the sealed chicken bag completely. Cook the chicken breasts for the minimum recommended time above.
Step 5: Sear the chicken. After the sous vide time is up, take the bag out of the water and carefully open it to remove the chicken. Make sure to pat the breasts dry with paper towels. For searing, heat up your skillet or grill on medium-high and add some olive oil or butter if you like. Once it’s hot, sear the chicken breasts for about 1-2 minutes on each side until they’re golden brown and have a nice crust.
Sear Chicken Breasts
Step 6: Rest and serve. Let them rest for a few minutes before slicing. Then, slice the chicken against the grain and serve it up with your favorite side. Using the sous vide method keeps the chicken juicy and tender, making it perfect for salads, sandwiches, or as a main dish.
FAQs
What temperature should I cook chicken breast sous vide?
The temperature you choose for sous vide chicken breast depends on the texture you want. Here are some common temperature guidelines:
- 140°F (60°C): Very tender and juicy, with a texture similar to poaching.
- 150°F (65.5°C): Firmer texture, but still moist.
- 165°F (74°C): Traditional cooked chicken texture.
According to the USDA, chicken is safe to eat at 165°F (74°C), so it’s best to use a meat thermometer to check the center temperature of the chicken after searing.
How long should I sous vide chicken breast?
Cooking time can change based on the thickness and the temperature. Typically, for chicken breast, thinner pieces around 1 inch thick need about 1.5 hours, while thicker ones, at 1.5 inches or more, should be cooked for 2-4 hours. However, it’s best not to cook for more than 4 hours, as this will cause the chicken fibers to break down and turn mushy.
Do I need to season chicken breast before sous vide?
Yes, seasoning is essential. You can use salt, black pepper, and hers, and spices to enhance flavor. It’s usually recommended to season the chicken before sealing it in the vacuum bag since sous vide cooking allows all seasonings to soak into it.
Can I sous vide frozen chicken breast directly?
Yes, you can sous vide frozen chicken breast. Just remember to add an extra 30 minutes to your cooking time to ensure that the chicken reaches the right temperature safely and thoroughly.
How to store and reheat leftovers?
Let the chicken breasts cool down to room temperature before storing, but don’t leaven them for more than two hours to avoid bacteria. If you’re short on time, an ice bath can help cool them quickly and safely.
The best way to store sous vide chicken is in its original vacuum-sealed bag. If you’ve served some, just reseal the bag and label it with the cooking date. You can keep sous vide chicken breasts in the refrigerator for 3-4 days or in the freezer for up to 6 months.
To reheat leftovers, set your sous vide machine to the original cooking temperature and heat it for about 45 minutes. Alternatively, you can heat it in a frying pan. Add a bit of broth or water to create steam and keep the chicken moist while cooking for 6-10 minutes.
