Thanks to sous vide, chicken breast just got a needed upgrade. The texture and juiciness of sous vide chicken is unlike anything
I have been able to accomplish before with traditional cooking methods.
I bake chicken breast or buy rotisserie chicken every week for salads
for our lunches and besides the quality, my favorite thing about this method is I can pre-bag chicken with seasoning and freeze or
put in the fridge (if I know I am cooking it soon)
and then just throw it in the sous vide water bath (adding an extra hour to cook time if it's frozen).
Then it is done in about an hour or two and I didn't have to worry about cooking it too long and drying it out because it is so
easy to do with this cut of meat.
Sous Vide Chicken with Brussel Sprouts
2 hour (inactive), 20 min (prep)
- Equipment: Immersion Circulator, Ziploc or vacuum-sealed bag with sealer, clips, Stock pot or Polycarbonate food tub, and Cast iron skillet
- 3 boneless, skinless chicken breast
- Salt and Pepper
- 3 T butter
- 2 garlic cloves, minced
- 2-3 cups brussel sprouts cleaned
- 1/4 cup olive oil
- salt and pepper
- 3 T honey
- 1/4 cup balsamic vinegar
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1/4 cup crumbled feta
Set water bath temperature to desired doneness - here is Anova's temperature guide:
Texture: Very soft and juicy, served hot
140F / 60C for 1.5 to 4 hours
Texture: Tender and juicy, served cold (for cold chicken salad)
150F / 66C for 1 to 4 hours
Texture: Juicy, tender and slightly stringy, served hot
150F / 66C for 1 to 4 hours
Texture: Traditional, juicy, firm and slightly stringy, served hot
160F / 71C for 1 to 4 hours
Season Chicken breasts with salt and pepper.
Fold down edges of vacuum sealed bag and place chicken, aromatics, three butter pats, and garlic and seal or if using a Ziploc
do the same, but use the water displacement method.
Once water bath has reached set temp, drop bag in and set the timer. I set mine to 150F for 2 hours.
When chicken is done, heat skillet with high heat oil and sear chicken until browned on both sides, then make brussel sprouts while chicken rests.
Heat olive oil, place brussel sprouts in pan with salt and pepper until slightly browned 5-7 minutes
Then add the rest of the ingredients and heat for 2 more minutes and remove from heat and serve with chicken.
Sous vide has been around for a little while in the professional cooking sector, but it is just starting to gain traction with home cooks thanks to cheaper equipment.
There are a lot of great resources out there, but here are a few of my favorites:
- Serious Eats
or your device's website should have a lot of recipes and resources
For more on this technique from Mary's Making:
our Pinterest Sous Vide Board
- Check out our sous vide recipes
- Peruse our Amazon Store
(where I selected many useful sous vide products)
*Disclaimer - All products I use for sous vide, I purchased myself. However, if you end up buying any products from our Amazon shop, I get a small percentage commission.
And for the official disclosure: Mary's Making is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising
fees by advertising and linking to my Amazon store