Sous Vide Chicken Breast With Smoked Paprika Spice Rub

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I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Recipe Temp 146.3 F / 63.5 C
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This simple recipe came about when I was in a rush one day, looking for maximum flavor and minimum fuss. The end result was dubbed the “best chicken ever” by one of my taste testers. I don’t know about that, but I do know this is a nice recipe to have in my back pocket for nights I don’t want to think much about what’s for dinner. The brief brine of the chicken breasts makes enough of a difference that I think it is worth it to think just a little bit ahead on this one (45 minutes ahead, to be precise).
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Ingredients for 4

  • 1 cup water

  • 2 tablespoons kosher salt

  • 1 tablespoon plus 1/4 teaspoon granulated sugar

  • 1 pound boneless, skinless chickens breasts

  • 4 teaspoons unsalted butter, softened

  • 1/2 teaspoon lemon pepper

  • 1/2 teaspoon celery salt

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon garlic powder

  • Pinch cardamom

  • 1 1/2 teaspoons extra virgin olive oil

Directions

  • Step 1

    Combine water, salt, and sugar in a large bowl. Whisk until salt and sugar are dissolved. Add the chicken, cover, and refrigerate for 45 minutes.

  • Step 2

    Meanwhile, set the Anova Sous Vide Precision Cooker to 146ºF (63.5ºC).

  • Step 3

    In a small bowl, combine 2 teaspoons butter, lemon pepper, celery salt, smoked paprika, garlic powder, remaining 1/4 teaspoon sugar, and cardamom. Using a fork, mash spices into butter and mix until well combined.

  • Step 4

    Remove chicken breasts from brine, rinse, and pat dry with paper towels. Coat with butter mixture. Transfer to a large zipper lock bag. Seal the bag using the water immersion technique.

  • Step 5

    Place the bag with in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Discard cooking liquid.

    • Step 2

      Heat olive oil and remaining 2 teaspoons butter in a large skillet. When the butter stops foaming, add the chicken and sear until golden brown on each side, 3 to 5 minutes total.

    • Step 3

      Let rest for 5 minutes and serve.

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146.3 F / 63.5 C Recipe Temp
Recipe Time
Prep Time