the Breville Test Kitchen

Essential Skin-On Chicken Breast

Name: Essential Skin-On Chicken Breast
Cook time: 300 s
Total time: 3600 s
Yield: Serves from 1
Ingredients: Chicken breast(s) - boneless, skin-on; ¼ tsp kosher salt (per breast); 1 tsp oil (per breast); Neutral flavored oil - as necessary for searing; Sea salt - to serve; Freshly ground black pepper - to serve

Plump, juicy meat and crisp burnished skin is often tricky to achieve with the lean and often unforgiving chicken breast. Cooking with sous vide guarantees all of these things…effortlessly.

1 hr total time

5 mins active time

Easy

Serves from 1

Ingredients

Measurements:

Chicken breast(s)
boneless, skin-on
¼ tsp kosher salt (per breast)
1 tsp oil (per breast)
Neutral flavored oil
as necessary for searing
Sea salt
to serve
Freshly ground black pepper
to serve

Instructions

1
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
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
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken breast(s). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
When the timer signals that the chicken is done, heat a cast iron skillet or heavy-based frying 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. 
6
Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the chicken, skin side down for 1 minute. Turn the chicken and sear on the skinless side for 30 seconds. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all chicken breasts.  
Tip: For extra flavor and color, you can add a knob of butter and baste the chicken while searing.
7
Transfer the chicken to a board or serving plate. Slice and sprinkle with sea salt and freshly ground black pepper to serve.