How to make the BEST Chicken Breast Sous Vide. I just started doing the low carb diet not sure if it’s actually KETO or just low carb and high protein. After doing all the Instant Pot Recipes I have to admit I put on some weight. My daughter is getting married this year and I need to get the extra weight off. I wanted to show everyone how to make the BEST Chicken Breast Sous Vide and have some make-ahead Sous Vide chicken breast in the fridge to just pull out and put on salads or just eat for a snack that way I won’t get into something I will regret.
Chicken Breast Sous Vide
I finally was able to come up with how to make the best Sous Vide Chicken breast. Simply pulled out my Sous Vide. I used the actual stick for this one to test out the difference between the all in one gadget I made the Sous Vide Starbucks Egg Bites.
What Is Sous Vide Cooking
Sous Vide is a French term that just means that your food is “under vacuum” You simply vacuum seal your food in a plastic bag and cook it in a temperature-controlled setting. This is a way of cooking that is said to preserve the nutrients and vitamins in the food. You will also find that this cooking method is supposed to offer moist, tender meat that is highly flavorful!
Sous Vide Stick
The Sous Vide Stick seems to heat the water much faster for a shorter cook I think I liked using this one much better. I have tried chicken breast several times in the Sous Vide and every time it seems to come out either not the right consistency or rubbery. Finally, I found the perfect temp that makes the chicken juicy and full of flavor. I did cheat and ask a Sous Vide expert Rachel The Riveter what temp she does her chicken. If you want to find some amazing Sous Vide meals make sure you check out her site.
Why I Only Cook Chicken Breast In Sous Vide
- Moist and tender chicken that isn’t dried out
- Convenient, minimal preps needed to start cooking.
- The texture turns out great.
- Versatile in seasonings you can use, so you have variety in the recipes you serve up.
- Healthy no fat is needed to cook the chicken
- Great for my meal prepping needs
Meal Prepping With Sous Vide Chicken Breast
I wanted enough to last the whole week. I bought a large pack of boneless skinless chicken breast and seasoned some with garlic and rosemary and some with a spicy seasoning. Sealed the bags and put them in the Sous Vide. Then I had a ton of chicken handy for all my meals.
Ways To Use Chicken Breast
- Dice up and cook in meals
- Toss in Salads
- Make a cold chicken salad
- Freeze and use for meal prepping for lunches or dinner
- Eat plain with your favorite sides
- and the list goes on and on.
This chicken is so versatile, and depending on how to season it will depend on how many more recipes you can use this chicken in! Play around with your favorite herbs and spices.
Can You Cook Frozen Chicken in Sous Vide
Yes! What I prefer to do is add in seasoning to my chicken before I freeze it. Toss in the vacuum-sealed bag, so it is ready and then just add another hour to your cook time to cook chicken from frozen!
I do this a lot if I buy a larger package of chicken. I take a few minutes to prep ahead of time and then toss in the freezer for future meals later on.
Is Sous Vide Safe
Yes. The key is to use the proper bags for the method. You can buy the vacuum-sealed bags that are safe and resistant to the high temperatures used when sous vide cooking. The polyethylene bags don’t contain a toxic risk to consumers.
Why Does Sous Vide Take So Long
While sous vide takes a longer time to cook, it helps to offer that tender and juicy dinner, that is cooked properly and to the right temperature. Plus you have to remember this method of cooking is helping to preserve all the nutrients in your meat or veggies. So the method is worth the wait in my opinion.
If you are new to Sous Vide, I highly suggest trying chicken breast. I have really mastered the method and I think you will enjoy it.
- Sous Vide
- Boneless Skinless Chicken
- Seasoning of your choice.
- Place your sous vide on 151 F.
- Meanwhile Season your chicken and place in a sealed bag.
- Place in the sous vide for 1.5 hours. or 90 minutes.
- Remove from the water bath and pat dry.
- Get a cast iron skillet to about 500 degrees coat with olive oil.
- Place chicken breast in the skillet about 1-2 minutes per side to brown each side.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 125mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 10g