Sous Vide Chicken Breast Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Olive oil: Adds richness and helps in the cooking process.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic: Minced fresh garlic provides a robust flavor.

Thyme: Fresh thyme adds an aromatic, earthy flavor to the chicken.

To ensure the chicken breasts cook evenly and maintain their shape, you can use a vacuum-seal bag or a ziplock bag with the water displacement method. When using the water displacement method, slowly lower the bag with the chicken into the water bath, allowing the pressure of the water to push out the air before sealing the bag. This helps to create a tight seal around the chicken, ensuring even cooking and preventing the bag from floating.

• boneless, skinless chicken breasts - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a good alternative for sous vide cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for sous vide and similar cooking methods.

• salt - Substitute with kosher salt: Kosher salt has larger, coarser grains that can enhance the flavor of the chicken similarly to regular salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different profile that can add a unique twist.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is more concentrated, so use less.

• fresh thyme - Substitute with dried thyme: Dried thyme has a more concentrated flavor, so use about one-third the amount of fresh thyme.

• Allow the chicken breasts to cool completely after cooking. This helps prevent condensation, which can lead to soggy meat when reheated.

• Store the cooled chicken breasts in an airtight container or resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.

• Label the container or bag with the date of storage to keep track of its shelf life.

• For short-term storage, place the container in the refrigerator. The chicken breasts will stay fresh for up to 4 days.

• For long-term storage, place the container in the freezer. The chicken breasts can be frozen for up to 3 months without losing quality.

• When ready to use, thaw frozen chicken breasts in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• Alternatively, you can reheat the chicken breasts in a skillet over medium heat. Add a splash of olive oil or chicken broth to keep the meat moist. Cook for 3-5 minutes on each side until heated through.

• For a quick option, use the microwave. Place the chicken breasts on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Sous Vide Method:

  1. Preheat your sous vide precision cooker to 140°F (60°C).
  2. Place the leftover chicken breasts in a vacuum-seal bag or a resealable ziplock bag.
  3. Submerge the bag in the preheated water bath.
  4. Heat for about 30 minutes, ensuring the chicken is warmed through without overcooking.
  5. Remove from the bag, pat dry, and serve immediately.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the chicken breasts in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat in the oven for about 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
  4. Remove from the oven and let rest for a few minutes before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the chicken breasts in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through.
  4. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover with a microwave-safe lid or damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking and flipping halfway through.
  4. Continue heating in 30-second intervals until the chicken is warmed through.
  5. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Sous vide precision cooker: A device used to precisely control the temperature of the water bath for cooking the chicken breasts evenly.

• Vacuum-seal bag: A bag used to seal the chicken breasts with olive oil and thyme, ensuring no air is inside for optimal sous vide cooking.

• Vacuum sealer: A tool used to remove air and seal the vacuum-seal bag containing the chicken breasts and seasonings.

• Large pot or container: A vessel to hold the water bath for the sous vide cooking process.

• Skillet: A pan used to sear the chicken breasts after they are cooked sous vide to achieve a golden brown exterior.

• Tongs: A utensil used to handle the chicken breasts when transferring them from the bag to the skillet and during searing.

• Paper towels: Used to pat dry the chicken breasts after removing them from the vacuum-seal bag to ensure a good sear.

• Measuring spoons: Tools used to measure out the olive oil, salt, pepper, and thyme accurately.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Cutting board: A surface used to prepare and season the chicken breasts before sealing them in the vacuum-seal bag.

• Chef's knife: A knife used to mince the garlic and trim any excess fat from the chicken breasts if necessary.

Pre-season the chicken: Season the chicken breasts the night before and store them in the fridge to save time on prep.

Use a vacuum sealer: A vacuum sealer ensures a tight seal quickly, making the sous vide process more efficient.

Batch cooking: Cook multiple chicken breasts at once and store them for later use in different meals.

Quick sear: Use a hot skillet to sear the chicken quickly, saving time while still achieving a golden brown finish.

Prep garlic and thyme: Mince garlic and chop thyme in advance to streamline the cooking process.