We had a very busy day the other night, and I knew we were going to be out of the house from about 4:30-7:00pm. So, it felt right to break out the Sous Vide, prep everything beforehand, and then heat the water via my phone from afar! That way, we came home to a perfectly done and ready chicken that only needed a little bit of finishing touch to be ready to eat! Now, conventional wisdom says that chicken should be cooked to 165 degrees F…but with the circulating water of the sous vide and the longer cook time, we essentially pasteurized the chicken and cooked it fully and safely and with minimal loss of juices. The end result was an incredibly tender and flavorful chicken breast!
We served our chicken over couscous with a spinach side salad…but this would also be great over Gouda Grits and slathered with your favourite BBQ sauce!
Time: 2 Hours
- Chicken Breast
- Your favourite BBQ Dry Rub…or make your own with:
- Smoked Paprika
- Black Pepper
- Garlic Powder
- Onion Powder
- Fill a large pot with water, set your Sous Vide to 150 degrees F, and let it come to temperature.
- As your water heats, pat your chicken breast(s) dry with a paper towel, and then coat them liberally on all sides with your dry rub.
- Transfer your coated chicken breast(s) to zip top bags (one per bag), and seal them about 3/4 of the way shut.
- Working one at a time, place your chicken bags in the water, and push down until the water pushes all the air out the little hole you left in the top. Then, finish sealing, and continue with the other bags.
- Cook for two hours.
- When your cook time is up, remove your bags from the water, and set on a cutting board.
- Heat a heavy bottomed (we prefer cast iron) pan with a tablespoon of butter in it.
- When your pan is hot, remove your chicken from the bags, and place in the pan. Allow to sear for a minute or two on each side, and then transfer back to the cutting board.
- Slice your meat.
- Plate, devour, and enjoy!