Sous Vide Panko Crusted Chicken with Mushrooms


Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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No more frying woes. With Anova this super-simple panko crusted chicken recipe, the chicken is cooked perfectly through and through, and it takes a 1 to 2 minute fry to get the outside golden, crispy, and delicious!
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Ingredients for 4

  • 4 boneless skinless chicken breasts

  • 1 cup panko bread crumbs

  • 1 pound mushrooms, sliced

  • Small bunch of thyme

  • 2 eggs

  • Salt and pepper to taste

  • Canola or vegetable oil for shallow fry


  • Step 1

    Set Anova Sous Vide Precision Cooker to 150°F / 65.6°C.

  • Step 2

    Season chicken with salt and place one thyme sprig on each breast.

  • Step 3

    Place chicken and thyme in a resealable ziplock bag or vacuum bag. Place in water bath and cook for 1 hour.

    • Finishing Steps

    • Step 0

      Heat pan over medium heat. Add mushrooms and cook until water has evaporated and mushrooms have browned.

    • Step 1

      Add leaves of 3-4 thyme sprigs to mushrooms and stir to combine. Season with salt and pepper. Keep over low heat until time to serve.

    • Step 2

      Remove chicken from bags, pat dry.

    • Step 3

      Heat pan over medium heat, add ¼ inch of canola or vegetable oil.

    • Step 4

      Crack eggs and mix into shallow container. Dip chicken in egg wash until coated.

    • Step 5

      Pour panko bread crumbs in large shallow container and season with salt and pepper. Add chicken to bread crumbs and coat until covered.

    • Step 6

      When oil is hot, shallow fry chicken until golden and crunchy, 1-2 minutes per side.

    • Step 7

      Serve chicken with mushrooms and enjoy!

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150 F / 65.6 C Recipe Temp
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