Simplest No-Sear Necessary Sous Vide Chicken Breast

(2002)

Nicole Poirier

San Francisco

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...

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When I'm making sous vide chicken breast, I like ot keep things REALLY simple. I want the meat to be juicy and tender and I am not a big fan of pink chicken. After testing a few times and temperatures out, I found this combination to work just right for my tastes. Of course, you do not have to include the salt, pepper, OR garlic powder if any do not comply with your dietary guidelines, but I personally enjoy the hint of flavor that the combination brings to the meat. This chicken is absolutely perfect on its own or as a base for other chicken dishes.


NOTE: This recipe is designed for chicken breasts up to 1"/2.5cm thick. For thicker breasts, up to 2", you will need to use the manual setting and increase the time to 2 hours.

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Ingredients for 2

  • Boneless, skinless chicken breasts.

  • Salt

  • Pepper

  • Garlic Powder

Directions

  • Step 1

    Set the Anova Precision Cooker to 150ºF/68.3ºC.

  • Step 2

    Drain your chicken breast if it is in a package, or gently pat dry if from the butcher.

  • Step 3

    Season all over lightly with salt, pepper, and garlic powder.

  • Step 4

    Place into a zip-locking bag and use the immersion method to release as much air as possible before sealing.

  • Step 5

    Drop into the heated bath and set timer for: 1 hour for 1"/2.5cm or less thickness, 2 hours for 2"/5cm thickness. Pro-tip: if you have a range of thicknesses while batch cooking, err on the side of the thicker pieces.Chicken breast texture holds for up to 4 hours in the cooking bath!

    • Finishing Steps

    • Step 0

      Remove and chill or consume!

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150 F / 65.6 C Recipe Temp
Recipe Time
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