Basic Chicken Breast

219
219
60°C (140° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty
Nomiku
Source

Introduction

Chicken is one of those things that's super easy to dry out. With sous vide, there's no worry of that. A sous vide chicken breast is a great foundational ingredient to cook that adds to many other recipes!

Ingredients

  • 4 boneless skin-on chicken breasts, about 2 pounds (sometimes sold as “airline” or “frenched” breast with the drumette attached; if so, remove the drumette and save for stock/discard)
  • Salt to taste
  • 1 tablespoon butter or olive oil
  • Flakey sea salt, such as Maldon or fleur de sel, to finish (optional)

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Introduction

Chicken is one of those things that's super easy to dry out. With sous vide, there's no worry of that. A sous vide chicken breast is a great foundational ingredient to cook that adds to many other recipes!

Directions

  1. Preheat water bath to 60ºC (140ºF)
  2. Season the chicken breasts with salt and place in a 1-gallon a freezer zip bag.
  3. Seal the bag using the water displacement method. Lower the bagged chicken into your water bath and cook for 1 hour (or up to 5 hours).
  4. Remove the bag from the water and transfer the chicken to a plate.
  5. Pat the breasts thouroughly dry with a paper towel.
  6. Preheat a large sauté pan over medium heat.
  7. Add the 1 tablespoon of butter to the pan, swirling it until the foam has subsided. Add the chicken breasts skin side down to the pan and cook for 2-3 minutes, until the skin is deeply browned and crisped.
  8. Once the skin has browned, flip the breasts and cook for 30 seconds more before transferring it to a cutting board.
  9. To serve, slice the chicken breasts against the grain and divide between four plates, sprinkle with the flakey salt, and serve with your choice of sides.

Comments

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