- Sous Vide Chicken
- Dairy-free Mains
- Gluten-free Mains
- Chicken Breast
- Chicken Mains
A chicken breast with unparalleled levels of juiciness.
By
J. Kenji López-Alt
:max_bytes(150000):strip_icc()/kenji-lopez-alt-9e7ff3ba54e24328a853d774a05fd4b8.jpg "Sous Vide Chicken Breast To Make Your Mouth Water (1)")
Updated March 10, 2024
Trending Videos
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__07__20150610-sous-vide-chicken-guide-36-42733f4219314610861f38f537484f7f.jpg "Sous Vide Chicken Breast To Make Your Mouth Water (2)")
Why It Works
- Cooking chicken sous vide allows for unparalleled control over cooking temperature and, therefore, level of juiciness.
- Following precise temperature and time charts gives you the ability to get exactly the result you want.
- Instructions for finishing the chicken in the pan or on the grill offer maximum flexibility on browning and crisping the chicken before serving.
Sous vide techniques will give you chicken with unparalleled levels of juiciness.
The Food Lab's Complete Guide to Sous Vide Chicken Breast
July 2015
Recipe Details
Sous Vide Chicken Breast
Prep5 mins
Cook70 mins
Active20 mins
Total75 mins
Serves2 servings
Ingredients
2 bone-in, skin-on chicken breast halves
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
Directions
Preheat a water bath to desired final temperature using a sous vide cooker, according to the chart below. Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.
If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing bags, leaving the last inch of the top unsealed. Slowly lower into preheated water bath, sealing bag completely just before it fully submerges. Cook according to the chart below.
If Using Vacuum Bags: Seal according to manufacturer's instructions. Add bagged chicken to preheated water bath and cook according to the chart below.
To Finish in a Pan: Turn on your vents and open your windows. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Heat the oil in a heavy cast iron or stainless steel skillet over medium-high heat until shimmering. Gently lay chicken in skillet, skin side down, using your fingers or a set of tongs. Hold chicken down flat in pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 2 minutes. Remove from pan and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.
To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Gently lay chicken on hot side of grill, skin side down. Cook until nicely marked, about 2 minutes. Rotate 90 degrees and cook until chicken is marked again and skin is crisp, about 1 1/2 minutes longer. Remove from grill and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.
Special Equipment
Sous vide precision cooker
Notes
Sous-Vide Chicken Breast Temperature and Timing Chart
| Texture | Temperature | Timing Range |
| Very soft and juicy when served hot | 140°F (60°C) | 1 1/2 to 4 hours |
| Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot. | 150°F (66°C) | 1 to 4 hours |
| Traditional, juicy, firm, and slightly stringy, served hot | 160°F (71°C) | 1 to 4 hours |
Read More
- The Food Lab's Complete Guide to Sous Vide Chicken Breast
| Nutrition Facts (per serving) | |
|---|---|
| 387 | Calories |
| 15g | Fat |
| 0g | Carbs |
| 58g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 387 |
| % Daily Value* | |
| Total Fat 15g | 20% |
| Saturated Fat 4g | 21% |
| Cholesterol 165mg | 55% |
| Sodium 434mg | 19% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 58g | |
| Vitamin C 0mg | 0% |
| Calcium 29mg | 2% |
| Iron 2mg | 12% |
| Potassium 484mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
