Essential Guide to Skinless Chicken Breast

the Breville Test Kitchen

Essential Guide to Skinless Chicken Breast

Name: Essential Guide to Skinless Chicken Breast
Cook time: 300 s
Total time: 3600 s
Yield: Serves 0
Ingredients: Chicken breast(s) - boneless, skinless; ¼ tsp kosher salt (per breast); 1 tsp oil (per breast); Freshly ground black pepper - to serve; Sea salt - to serve

There’s little room for error when cooking the lean meat of a chicken breast, but sous vide ensures a perfectly moist and juicy result every time. Cook a double batch and store in the fridge for your sandwiches, salads and soups.  

the Sous Vide Professional® Creative Series

1 hr total time

5 mins active time

Easy

Serves 0

Ingredients

Measurements:

Chicken breast(s)
boneless, skinless
¼ tsp kosher salt (per breast)
1 tsp oil (per breast)
Freshly ground black pepper
to serve
Sea salt
to serve

Instructions

1
Place the Joule Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway up the circulator.
Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
2
Place the chicken in a microwave-safe, zipper-lock freezer bag, then sprinkle with salt and add the oil. If cooking 2 breasts, place flat, in the bag side by side, ensuring the breasts are separated. If cooking more, use multiple bags. You can either place the bagged chicken breast(s) in the water bath or refrigerate until the water has preheated.
Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
3
Press Set Time & Temp below and follow the prompts to customize the cooking of your chicken breasts(s). Press Start preheat. If your chicken breast(s) are in the water bath, enable Autostart timer. Or, once prompted place the chicken breast(s) in the water and press Start timer now.
4
When the timer signals that the chicken is done, heat a grill pan over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry.
5
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the chicken and sear for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all chicken breasts.
6
Transfer the chicken to a board or serving plate. Slice and sprinkle with freshly ground pepper and sea salt to serve.