Sous Vide Chicken Breast
Chicken breast is one of the most popular and versatile ingredients in kitchens worldwide. It is a lean, protein-rich option that fits well in a balanced diet and serves as the base for meatballs, schnitzel, stir-fries, and even grilled chicken breast.
The challenge is that poultry must reach a safe pasteurization level before it can be eaten, which means a cut like this can dry out very easily.
Sous vide allows us to cook a chicken breast whole at a low temperature, giving us control over the texture and producing a juicier result with more intense flavor - all while reaching the required pasteurization level.
Watch the full process to see how I prepare, vacuum seal, cook, sear, and serve the chicken breast.
Ingredients
1 whole chicken breast
Coarse salt
Granulated garlic
Teriyaki sauce
Fresh thyme (optional)
Instructions
Prepare and Season the Chicken
First, separate the chicken breast into two halves and trim away any fat or remaining pieces of bone.
When I cook chicken breast, I leave each half whole and calculate the cooking time needed to reach the pasteurization level described in the pasteurization table.
Start by seasoning lightly with coarse salt.
Next, season with granulated garlic.
We’ll pour the teriyaki sauce directly into the bag.
You can replace the teriyaki sauce with another seasoning you prefer.
And, of course, don’t forget to season the chicken on all sides.
Vacuum Seal the Chicken
Fold back the edges of the bag to keep them dry while placing the chicken inside.
Pour a generous amount of teriyaki sauce into the bag.
You can also add aromatic herbs such as thyme and rosemary.
Because there is a fair amount of liquid in the bag, I recommend using the FoodSaver Compact Vacuum Sealer and stopping the vacuum before the liquid reaches the sealing area. If your vacuum sealer has a moist or pulse setting, use it. Alternatively, use ziploc freezer bags and the water displacement method.
Cook Sous Vide at 144°F (62°C)
Now that the bags are ready for sous vide cooking, I recommend refrigerating them for a few hours so the salt can penetrate the chicken more effectively.
Preheat the water bath to 144°F (62°C) and cook for two hours.
After at least two hours of cooking, the chicken breast will be fully cooked and pasteurized.
Chill and Store for Later (Optional)
Because the chicken has reached the pasteurization level, chilling it in an ice bath and storing it in the refrigerator will extend its shelf life. This lets us plan more efficiently and enjoy the chicken over the next week or two.
Read more about storing and reheating sous vide food here.
Sear the Chicken Breast
Remove the chicken breast from the bag and place it on a plate or baking sheet.
Pat it thoroughly dry with paper towels.
Preheat a skillet over the highest heat for several minutes, then sear the chicken for 30 seconds per side.
Make the Pan Sauce
You can now reduce the bag juices in the same skillet or in a small saucepan over medium heat.
While reducing the liquid, add red wine, thyme or rosemary, garlic, and butter to achieve the flavor you want.
Once the sauce develops a rich, slightly thick consistency, remove it from the heat.
Pass it through a strainer for a smooth, rich sauce.
Slice and Serve
As soon as you slice into the chicken, you can see one of the biggest advantages of this method: a juicy chicken breast with the same level of doneness from edge to edge.
Now assemble the dish with basmati rice and broccoli, also cooked sous vide.
Slice the chicken breast and place it over the rice.
Pour the sauce over the chicken breast and enjoy one of the juiciest chicken breasts you’ve ever tasted.
The Final Result
Poultry Pasteurization Times for Sous Vide Cooking
The table was translated from Douglas Baldwin’s A Practical Guide to Sous Vide Cooking and provides pasteurization times based on cut thickness, temperature, and cooking time.
The table lists the time required to reduce the bacterial population by a factor of 1 million for Listeria and 10 million for Salmonella.
The table and cooking times apply to vacuum-sealed cuts that begin cooking at refrigerator temperature. Frozen cuts will take significantly longer.
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