Sous Vide Chicken Breast
Sous Vide Chicken Breast, ChefSteps
Section titled “Sous Vide Chicken Breast, ChefSteps”Description
Section titled “Description”Chicken breasts are lean and unevenly shaped — conventional cooking rarely does them justice. Sous vide changes that: pick a temperature, bag the breast with seasoning, and let it cook gently to a perfectly even doneness throughout. At 149°F (65°C) you get a genuinely juicy, tender breast. Finish with a quick sear for a golden browned cap and you have something that tastes nothing like the bland reputation this cut has earned. Based on the recipe by ChefSteps.
Yield: 2 servings · Active: 10 min · Total: 1 hr 10 min
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| chicken breasts | x2 |
| kosher salt | as needed |
| black pepper, freshly ground (optional) | as needed |
| neutral oil | 45g divided |
| Items |
|---|
| Joule® Turbo sous vide |
| 1-gallon ziplock-style freezer bag |
| 10-inch nonstick skillet |
| paper towels |
Recipe
Section titled “Recipe”-
Heat the water bath: Set your Joule® Turbo to your desired temperature using the doneness guide above.
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Season and bag: Season chicken on all sides with salt and pepper. Place chicken and 30g of the oil in a 1-gallon ziplock-style freezer bag and turn to coat evenly. Seal using the water displacement method or a vacuum sealer.
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Cook sous vide: Lower bag into the water bath until chicken is fully submerged and clip to the side of the container. Cook according to thickness:
- Boneless, skinless — 1 inch / 2.5 cm: 1 hour
- Boneless, skinless — 1½ inches / 3.8 cm: 1 hour 30 minutes
- Bone-in, skin-on — 1½ inches / 3.8 cm: 1 hour 30 minutes
Chicken can be held in the bath for up to 2 additional hours without quality loss.
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Sear: Remove chicken from bag and pat dry with paper towels. Heat remaining 15g oil in a 10-inch nonstick skillet over medium-high until shimmering. Add chicken skin-side down (or smooth side for boneless, skinless) and cook until golden brown, 2–3 minutes.
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Slice and serve: Serve whole or transfer to a cutting board and slice against the grain into ½-inch-thick slices. Alternatively, skip the sear and serve as a poached breast.