Your family will love the yummy Sous Vide Boneless Chicken Recipe. And you’ll love how fast and simple it is to get a weeknight dinner! Our recipe is foolproof because it is possible to control the temperature precisely, so you will attain the meat with unparalleled juiciness and NEVER overcook or undercook your chicken breast!
Because of this, it is low-stress cooking by eliminating brief windows of time to get perfect doneness, along with your chicken will be equally cooked edge to edge. Fully a game changer!
- Two bone-in, skin-on chicken breast halves
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme or rosemary (optional)
- Preheat a water bath to desired final temperature by means of a sous-vide cooker, according to the chart above. 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 Utilizing Zipper-Lock Bags: Eliminate air from zipper-lock bags by closing the bags, leaving the final inch of the best unsealed. Gradually lower into the preheated water tub, sealing the bag completely before it completely submerges. Cook according to the graph above.
- If Using Vacuum Bags: Seal according to manufacturer’s instructions. Add bagged chicken to preheated water bath and cook according to the graph above.
- To Complete at a Pan: Turn in 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 the chicken in the skillet, skin side down, using your fingers or a pair of tongs. Hold down the chicken flat in the pan using 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 two minutes. Remove bones with your palms. Slice chicken and serve.
- To complete on the Grill: Light one-half chimney filled with charcoal. When all of the charcoal is lit and covered with gray ash, then pour out and organize the coals on one side of the charcoal grate. Place cooking grate in place, cover grill, and let to simmer for 5 minutes. Instead, place half the burners on a gas grill to medium-high heat setting, pay, 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 the chicken on the hot side of the grill, skin side down. Cook until well-marked, about two minutes. Rotate 90 degrees and cook till chicken is marked again and skin is crisp, about 1 1/2 minutes more. Remove from grill and let rest until cool enough to handle, about 2 minutes. Remove bones with your palms. Slice chicken and serve.
This sous vide boneless chicken recipe creates super juicy and tender chicken that is impossible to achieve with conventional method! Forget dry chicken breasts with sous vide technique, which lets you control the temperature precisely and generates the perfect chicken that is full of flavor!
This no-fail recipe uses skinless and boneless chicken breasts. No brining or marinating needed. A simple 3-step method guarantees the achievement EVERY TIME and you can customize with your favorite seasonings!
For years I tried different tactics to cook chicken breast. With the low carb content, chicken breast is ridiculously easy to overcook with conventional procedures. When cooked just a couple of minutes too long, it turns out dry, chewy, and tasteless.
Input sous vide cooking! It is a water bath cooking method by sealing food in a bag, then cooking into a very precise temperature in a water. It means “under vacuum” in French.
Seasoning for sous vide boneless chicken
If you want to try other seasonings, here are some popular ideas:
- Taco seasoning
- Fajita seasoning
- Italian seasoning
- Lemon pepper seasoning
Temperature sous vide boneless chicken
Tender and juicy for cold chicken salad
Very soft and juicy, served hot
Juicy, tender, and stringy, served hot
1 to 4 hours
1 1/2 to 4 hours
1 to 4 hours