Ah, the elusive quest for the perfect chicken breast—it’s a journey that has led many a home cook down the path of dry, overcooked meat. But fear not, for sous vide is your savior!
Imagine the juiciest, most tender chicken breast you’ve ever tasted, every single time. I remember the first time I tried this method, it was like discovering a new world in my kitchen—a world where bland chicken was a thing of the past.
Whether you’re a seasoned sous vide pro or just dipping your toes into this culinary wonder, this recipe will transform your poultry game.
Steps
- Preheat the sous vide water bath to 140°F.
- Place the chicken breasts along with other ingredients into a vacuum seal bag, then seal it securely.
- Submerge the sealed bag in the water bath and cook for 2 ½ to 3 hours.
- Once cooked, take the chicken out of the bag, keeping the juices aside.
- In a skillet, heat on medium-high and sear the chicken for 30 seconds on each side for a golden finish.
- Serve by drizzling the reserved juices over the chicken and adding a squeeze of fresh lemon juice for extra flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- Fresh lemon zest from one lemon
- Salt, to taste (adjust if using salted butter)
- Butter (amount unspecified, adjust based on personal preference)
Nutritional Values
Calories: 838kcal | Carbohydrates: 18g | Protein: 108g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 352mg | Sodium: 4910mg | Potassium: 920mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 776IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 4mg
FAQ
- What temperature should I use for sous vide frozen chicken breast?
- For soft and juicy chicken, set your sous vide water bath to 140°F. If you prefer a firmer texture, you can increase the temperature to 165°F, but expect the chicken to be slightly drier.
- How long does it take to sous vide frozen chicken breast?
- Cooking frozen chicken breasts in a sous vide water bath typically takes between 2 ½ to 3 hours. While the chicken can stay in the bath for up to 4 hours without losing texture, it’s best not to exceed this time to maintain optimal quality.
- Can sous vide frozen chicken breast be overcooked?
- It’s challenging to overcook using sous vide since the water bath’s temperature is controlled. However, if left in the bath for more than 4 hours, the chicken may start to break down and become mushy.
- Is browning necessary after cooking sous vide chicken?
- Browning is optional as the chicken is already fully cooked when removed from the water bath. If you choose to brown, ensure you only do so for 30 seconds on each side to prevent drying out.
- What should I do if the vacuum-sealed bag floats in the water bath?
- If the bag floats, open it to release excess air and reseal. Alternatively, use a weight to keep it submerged.
Tips
- To prevent the vacuum seal bag from floating in the sous vide bath, release any trapped air and reseal it, or use a sous vide sinker weight to keep it submerged.
- For optimal browning, ensure the chicken is thoroughly dried with a paper towel after removing it from the sous vide bath. This will help achieve a nice sear without overcooking.
- Make use of the flavorful bag juices as a sauce by drizzling them over the chicken when serving, and add a splash of fresh lemon juice for added zest.
- For convenience and efficiency, season fresh chicken breasts before vacuum sealing and freezing them. When ready to cook, simply place them in the sous vide bath directly from the freezer.
Equipment
- Sous Vide Cooker
- Vacuum Sealer
- Vacuum Seal Bags
- Sous Vide Sinker Weight (to weigh down the bag in the water bath)
