Sous Vide Chicken

Sous Vide Chicken – Perfectly cooked to your desired level of doneness, this foolproof method locks in flavors and guarantees mouthwatering results every time. Pair it with your favorite sauces or sides for a restaurant-quality dish.

What Is Sous Vide Chicken?

Sous vide, meaning “under vacuum” in French, is a cooking technique where food is vacuum-sealed in a bag and cooked in a water bath at a precise, consistent temperature. The result – Chicken that’s juicy, tender, and flavorful, with no risk of overcooking.

Why Sous Vide Chicken Is the Best

• Perfect Texture: The chicken retains its natural juices and doesn’t dry out.
• Consistency: Every piece is evenly cooked throughout.
• Flavor Infusion: Seasonings and marinades permeate deeply during the cooking process.
• Hands-Off Cooking: Set it and forget it—ideal for multitasking in the kitchen.

Tips and Tricks for Perfect Sous Vide Chicken

• Don’t Skip the Sear: Searing adds flavor and a satisfying texture to your chicken.
• Use Fresh Ingredients: High-quality chicken and fresh seasonings make a noticeable difference.
• Experiment with Marinades: Try lemon-garlic, teriyaki, or Italian herb marinades for variety.
• Double Up: Cook multiple chicken breasts at once for meal prep.

Sous Vide Chicken Variations

• Sous Vide Chicken Thighs: Use bone-in or boneless thighs for a richer, juicier result. Cook at 165°F (74°C) for 2-3 hours.
• Sous Vide Chicken Wings: Perfect for game day! Cook at 160°F (71°C) for 2 hours, then broil or deep-fry for crispiness.
• Stuffed Chicken Breasts: Add spinach and cream cheese or ham and Swiss cheese before sealing the bag for an elegant twist.

How to Serve Sous Vide Chicken

• On its Own: Pair with roasted vegetables or mashed potatoes for a classic dinner.
• In Salads: Add sliced chicken to Caesar or Cobb salads.
• In Sandwiches: Layer onto toasted sourdough with lettuce, tomato, and mayo.
• In Pastas: Dice and toss with creamy Alfredo or pesto pasta.

Recipe FAQs

1. Can I use frozen chicken for sous vide?

Yes! Sous vide is great for cooking frozen chicken. Simply add an additional 30 minutes to the cooking time.

2. What’s the best temperature for sous vide chicken?

For juicy chicken, aim for 145°F (63°C). For a firmer texture and slightly more doneness, go with 165°F (74°C).

3. Do I need a vacuum sealer?

Not necessarily. You can use a resealable freezer bag and the water displacement method to remove air.

4. Can I overcook chicken with sous vide?

It’s almost impossible! The precise temperature control prevents overcooking, even if you leave it in the water bath longer.

5. Is sous vide safe?

Absolutely. Cooking at the recommended temperatures pasteurizes the chicken, making it safe to eat.

Vacuum Sealer Substitute?

No worries if you don’t have a vacuum sealer! You can still make this recipe very delicious. Here’s what you can do:

• Take a Ziploc bag and place all the ingredients and seal halfway on the top.
• Heat water with the precision cooker as per manufacturer’s instructions.
• Slowly lower the bag into the water and you will see the bag will remove the air out and it will seal up around the food.
• Now completely submerge and seal the bag. It should sink, not float. And you are done!

Equipment Required

• ChefSteps Joule Sous Vide (<<Buy)
• Sous Vide Container 12 Quart with Collapsible Hinged Lid (<<Buy)
• Food Saver Vacuum Sealer Machine (<<Buy)
• Vacuum Sealer Bags (<<Buy)

Still Hungry Try These Delicious Chicken Recipes:

• Chicken Noodle Casserole
• Chicken Salad Sandwich Recipe
• Flavorful Chicken Française
• Best Hot Chicken in Nashville

Final Thoughts

Sous vide chicken is the ultimate solution for perfectly cooked poultry every time. With its versatility, foolproof technique, and incredible flavor, it’s a must-try for any home cook. Whether you’re meal prepping for the week or impressing guests at a dinner party, sous vide chicken will never disappoint.