Crispy-Skin Sous Vide Chicken Breast

(274)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Straight out of the Anova Sous Vide Precision Cooker, this chicken breast is delicious and juicy. But it’s even better when the skin is seared in a saute pan. In fact, we tend to believe there are few foods more perfect than juicy chicken with crispy skin, and this Crispy-skin Sous Vide Chicken Breast is no exception. For this recipe, we tested one breast sealed in the bag with olive oil, garlic, salt, and pepper; the other with nothing but its bad self. Both were crazy moist and tender, but not surprisingly, the seasoned chicken was was far more flavorful. Another option would be to brine the chicken before cooking, but it’s hardly necessary. We can’t imagine chicken breast being any more tender, moist, or flavorful than the result of this recipe.
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Ingredients for 2

  • 2 (12- to 16-ounce) bone-in, skin-on chicken breasts

  • 4 tablespoons extra virgin olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon coarsely ground black pepper

  • 1 clove garlic, minced

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149°F (65°C).

  • Step 2

    Place all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.

    • Step 1

      Heat a large nonstick skillet over medium-high heat for 2 minutes. Add the chicken, skin side down, and sear until golden brown, about 3 minutes. Slice chicken off the bone and serve with a lightly dressed arugula salad.

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149 F / 65 C Recipe Temp
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