Sous vide cooking is an excellent way to ensure that you do not overcook food like chicken breasts. By vacuum sealing and then cooking in a hot water bath, you keep all the natural juices that you would normally lose inside the chicken breast. This results in flawless chicken with flavor you didn’t think was otherwise possible! Cooking chicken sous vide can be a bit scary because when it is done, it doesn’t look “done” and there will be juices! It’s okay, trust the process that cooking and holding temperature will make the food safe. Do you have any sous vide tips? Let us know in the comments below!
- Chicken Breast
Set your sous vide cooker to 150ºF and let the water come up to temperature.
Vacuum seal your chicken breast. You can also put the chicken in a zippable bag and tightly close it.
Place the chicken into the water bath and let cook for 2 hours. For more information on sous vide cooking, read our blog post here.
After two hours, remove the chicken from the water bath and vacuum packaging. Season on all sides with salt and pepper and sear for 1-2 minutes per side in a medium heated skillet, over medium heat on the grill or under a broiler.
After searing, remove the chicken from heat, let rest for 3 minutes and then slice or dice for your preferred application. Enjoy!