Rosemary Chicken Breast Sous Vide – Juiciness Guaranteed
Chicken breasts are one of the cuts of meat that can benefit tremendously from sous vide. Follow along for our recipe on cooking juicy chicken breast sous vide.
Cooking chicken breasts traditionally on a skillet is always a bit of a tasks, as you quite easily end up overcooking parts of the breast and under cook other areas of the chicken breasts. The way a chicken breast is shaped is the reason for this problem. It is narrow and slim in one end and wide and tall in the other.
Cooking you chicken breast sous vide helps eliminate this problem and is a great way to ensure you chicken breast is cooked to perfection – juicy all the way through.
For today’s recipe I had a couple of chicken breast laying around. The chicken breasts was from a nice organic farmed chicken, which is one of the keys to a tasteful chicken breast experience. I find that chicken breasts on their own can be a quite bland experience. There is not much taste and it really does not excite me.
Considering how the majority of chicken is fed and raised this is not really a surprise. Selecting a nice organic fed and free-range chicken, from my experience, provides a much better tasting experience – besides the fact that it will make you all warm and fuzzy inside knowing you have selected a quality product which was made thoughtfully. It seems like I am not alone in thinking that a free-range chicken taste better, just read what the guys at reddit and StackExchange says.
Another great thing about chicken breast is that it is very suitable to take in spices and other flavors. Therefore you can go ahead and spice it up with what ever flavors and spices you like. In this recipe I have kept it very simple with salt, pepper and fresh rosemary. However try going in a different direction and add paprika, chilies or something more powerful.
Chicken Breast Sous Vide
By cooking your chicken breast sous vide you also have a great opportunity to ensure that all those delicious flavors and spices your are adding have time to penetrate and settle into the meat of the breast. This ensures are great tasting chicken breast sous vide and is a certain and guaranteed winner when it comes to ensuring a juicy and tender chicken breast.
When cooking chicken breast sous vide, you have several options with regards to time and temperature. In this recipe I have chosen to go the safe path with a rock solid 65 °C / 149 °F. This provides a great mouthful and bite, while ensuring the chicken breast is still juicy.
If you want to experiment and plan to e.g. serve the chicken breast cold, you could try cooking it to 60 °C / 140 °F, which we have found to work exceptionally well. If you are the type that prefers a more of a well done cooked chicken breast then you can sous vide cook the chicken breast at 75 °C / 167 °F. This is not my preferences as I find it tends to make the meat trawl a bit too much to my liking.
No matter what temperature you go for, prepare your self to never cook your chicken breasts the old fashioned way. Once you have gone the sous vide way and cooked chicken breast sous vide, you will not go back. It simply delivers a great and not the least a consistent result e-v-e-r-y time! Gone are the days where we had to eat overcooked or raw chicken. (I seriously hope you do not eat raw chicken, that can be a real health hazard).
I am sure your guests and family will love it! If you have made or are planning to make chicken breast sous vide, let us know in the comments down below, we would love to hear about your experiences!
Rosemary Chicken Breast Sous Vide
Course: DinnerCuisine: Other world cuisine10
minutes1
hour65
°C149
°FOur recipe for making delicious juicy rosemary chicken breast using the sous vide method. You will not be disappointed, it is a safe an easy meal to prep for your self or the whole family.
Ingredients
Organic Chicken Breast
Salt
Pepper
Fresh Rosemary
Oil for pan frying / searing
Directions
- Take your chicken breasts out of the fridge, pat them dry off any excess water.
- Trim the chicken breast as required and to your liking. Mine had a fairly small bit of trimming needed.
- Season the chicken breast with salt and pepper.
- Add your chicken breast in your vacuum bags, together with a generous amount of fresh rosemary.
- Find your vacuum machine and vacuum seal the bag with the chicken breast.
- Take your vacuum sealed bags of chicken breast and place it in your water bath dialed in at 65 °C / 149 °F. Leave it for 1 hour.
- Once the hour has passed, take your chicken breast out of your sous vide water bath. They will look something like this.
- Take the chicken breast out of the sous vide vacuum bag and pat them dry to remove any liquids. Peel off the rosemary. You can add the rosemary to your pan while frying if you want to.
- Heat up a pan / skillet on medium-hot heat. My stovetop goes to 9, I cooked the chicken breasts at 6-7. Melt a bit of butter / oil in the pan.
- Add your sous vide chicken breasts to the medium hot skillet and brown them to your liking. Please keep in mind that we do not want to over do this as we want to ensure the chicken breast remains nice and juicy.
- Take off the sous vide chicken breast from the skillet and serve. I chose to cut it into small slices which is an excellent choice for serving the chicken breast at a family meal.
Notes
- You can replace the spices I have used with what ever you prefer.
- The chicken breast can already be safely eaten from step 8 – however make sure you add that bit of browning. It enhances the flavor tremendously. See our article on why you should make sure to brown and sear your meat after sous vide.
