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Sous Vide Chicken Breasts

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  • Prep 20 min
  • Total 2 hr 30 min
  • Ingredients 8
  • Servings 4
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Searching for a no-fail method to cook juicy, succulent chicken breasts? Look no further than this Sous Vide Chicken Breast recipe. Easy and effective, cooking sous vide-style ensures moist and tender chicken every time. Serve your Sous Vide Chicken Breasts with a salad, some crusty bread or any of your favorite sides, and you've got a well-rounded, go-to lunch or dinner any day of the week.
Updated Jan 4, 2024
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Ingredients

Chicken

  • 4 bone-in skin-on chicken breasts (10 to 12 oz each) or boneless skinless chicken breasts (6 to 8 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil

Special Equipment

  • Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
  • Sous vide machine
  • 4 heat-safe quart-sized plastic vacuum storage bags for sous vide
  • Vacuum sealer

Steps

  • 1
    Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 165°F.
  • 2
    Season chicken with salt and pepper. Place 1 chicken breast in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate chicken until ready to use. Once water reaches sous vide machine’s set temperature (165°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until chicken breasts reach 165°F. Carefully remove bags from water bath. Cut open bags, and transfer chicken breasts to plate; discard remaining liquid in bags, and pat chicken breasts dry.
  • 3
    If desired, to sear breasts after sous vide cooking: Rub chicken with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add chicken; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.

Tips from the Pillsbury Kitchens

  • tip 1
    For best results, each boneless skinless chicken breast should weigh at least 6 oz. Make sure to follow recipe ingredient guidelines for best results.
  • tip 2
    During recipe testing, an Anova Precision® Cooker was used, which is an immersion, stick-type sous vide machine that clips onto the side of your food-safe container with an adjustable clamp. Follow manufacturer's directions for your device.
  • tip 3
    To vacuum-seal the chicken breasts during testing, we used a FoodSaver® countertop vacuum sealer system on the moist-seal setting.
  • tip 4
    For best searing results, make sure your skillet is already very hot before you add the chicken. To test the temperature, sprinkle a few droplets of water into the hot skillet. If it's hot enough, the droplets will sizzle and scatter across the surface.
  • tip 5
    Try making an easy, low-ingredient sauce to serve with your sous vide chicken. To make a creamy honey mustard sauce, stir together 1/4 cup of mayonnaise, 3 tablespoons of Dijon mustard and 2 tablespoons of honey. Make a pesto aioli by mixing 1/4 cup of mayonnaise and 2 tablespoons of refrigerated basil pesto. Make a creamy salsa sauce by stirring together 1/3 cup thick & chunky salsa, 1/4 cup of sour cream and 1 tablespoon of mayonnaise.
  • tip 6
    The nutritional information provided reflects the use of bone-in skin-on breasts, but this sous vide chicken recipe works just as well with boneless skinless chicken breasts. If you use the boneless skinless chicken breasts, you’ll save 65 calories and 6 grams of fat per serving.

Nutrition Information

310 Calories, 15g Total Fat, 42g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Chicken Breast
Calories
310
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
390mg
16%
Potassium
280mg
8%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
42g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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