Once the cooking time is off, remove the chicken breasts and sear both sides in a cast iron pan, just enough to produce a golden color. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.Ĭook for 2 to 3 hours. To create a vacuum in the bag, carefully place the bag with chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.
Gently place the sliced lemon on top of the chicken breasts. Place the chicken breasts into a 1 gallon freezer quality plastic bag. When ready to cook, preheat water oven to 60.5☌. In a medium bowl add the olive oil, garlic, thyme, salt and pepper.Ĭover and place in the refrigerator for about 2 hours. The sous vide cylinder, that I use is from Anova and you can find it HERE. As your chicken is cooking (sous-vide) you have all the time to do whatever you need to do and not to worry that the chicken breasts will be over cooked, therefore, dry and rubbery. The good thing about this method is that you never overcook, even if you leave the chicken breasts in the water-bath longer than the set time. This week, I am sharing with you a very simple recipe for a juicy, flavorful chicken breast. Yes, I am still playing with the sous vide method…so far this method has not disappointed me… Removing the bones of the chicken is easy, just follow your knife along the chicken bone line and it will come loose.Įnjoy this sous vide chicken breast breast it’s really the best way to cook it.Healthy chicken breast cooked to perfection…tender, moist and packed with flavor.
#SOUS VIDE LEMON THYME CHICKEN BREAST FULL#
*** don’t discard the juices from the bag they are full of flavor, we will use them later on for the sauceĪfter the sous vide chicken is out of the water we wipe it out and let it rest and give it a quick sear on the pan. We cook the chicken breast in a vacuum sealed bag for 2 hours, inside the bag you can add whichever flavors you want, spices, herbs, oils etc.
#SOUS VIDE LEMON THYME CHICKEN BREAST SKIN#
It’s important to keep the bones and skin since they are a big flavor enhancer, we will remove them only at the last stage before we serve. What’s the game plan?įirst thing is just asking your butcher for a full chicken breast, with the bones and skin, you can divide it into 2 parts or ask your butcher to do so.
The nutrition values of sous vide chicken breast cooking method are the key factor in this recipe and you will actually see that there is no need to compromise taste over healthy cooking. This disadvantage becomes a great advantage when cooked sous vide because the meat becomes so tender and juicy without fat at all. I use the anova immersion cooker but any will do, the nice thing about the anova is that it heats the water pretty fast and in about 20 minutes the water are ready for our chicken breast.Ĭhicken breast is indeed one part of the chicken that needs special attention since it has no fat at all. When trying to cook sous vide to medium (no need for lower than medium-medium well in chicken) we will set our immersion cooker to 65°c/ 140☏ for about 2 hours. I use sous vide for a variety of meat cooking and I have to say the results are pretty good and there are no surprises, you cook the meat to perfection Sous vide chicken breast – so easy so good You can of course boil it in long cooking but the result will still be less tender than sous vide. I will say it straight up, there is no better way in getting a better tender than a in sous vide cooking.Ĭhicken breast is usually a cut in the chicken that tends to get stiff and dry when made in the cooked in the oven or fried. Sous vide chicken breast cooking creates a tender full of flavor chicken that you will always go back to.
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