How to Sous Vide Boneless Skinless Chicken Breast
Cooking chicken breast can be a delicate matter, especially one that is boneless and skinless. It is essential to cook the meat long enough and make sure there is no pink once cut into. Chicken can contain bacteria and it is important to ensure it is fully cooked so that it is safe to eat. The problem is that it is very easy to over-cook chicken breast. Well done chicken breast is stringy, tough, dry and lacks flavor. Also the outside can be as tough as leather.
Sous vide cooking produces consistently moist, juicy, tender and delicious chicken breast every time. Not only, does it taste great, but it is quite possibly the easiest way to cook chicken breast and it is impossible to overcook it if you follow these simple steps.
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For information about the Sous Vide Supreme, check out our info page here.
For even more detailed information about this simple process for cooking chicken in the Sous Vide Supreme check out this link here : How to Cook Sous Vide Meat in 6 Easy Steps.
Fill the water chamber of the Sous Vide Supreme with water making sure it does not go past the MAX line once the chicken in is the water bath.
Season the chicken with desired spice blend. Sprinkling both sides of the meat with salt and pepper is great or get adventurous with various rubs and seasonings.
Here are some great spice blends for chicken:
Fold the edge of the food safe bag back about 1 inch. Place chicken breasts in the bag. Make sure they are side by side and not stacked. Also, I find that it is important to not put too many pieces of meat in the bag. Two or three (small pieces) are plenty. Place a tablespoon of butter and any fresh herbs in the bag with the chicken. Rosemary, thyme, oregano and tarragon all work well with chicken breast in the sous vide.
Unfold the the open edge of the bag and use the vacuum sealer to seal the chicken breasts in the bag.
Set the Sous Vide Supreme to 146F.
When you hear it beep, you know that it has reached the set temperature and is ready for the meat to be submerged.
Once the Sous Vide Supreme has reached the set temperature, place the bagged chicken breast in the hot water bath. You can lay it vertically or horizontally, but just make sure all the meat in submerged in the water.
The chicken breast is fully cooked after 2 hours, but can stay in the Sous Vide Supreme up to 8 hours and still be tender and delicious! Remove the bag from the water bath and, using tongs, pull the chicken out of the bag and ‘plate it’. Some meat needs to be seared but is usually skipped with boneless skinless chicken breasts. If desired, it is still fine to do.
Sous vide chicken breast is great on fajitas, wraps, with pasta, on rice and so much more! Get creative and use any sauce you like! In the photo above I used a Cognac Mushroom Cream Sauce.
