Ingredients
4
bone-in skin-on chicken breasts (10 to 12 oz each) or boneless skinless chicken breasts (6 to 8 oz each)
1/2
teaspoon salt
1/4
teaspoon pepper
1
tablespoon vegetable oil
Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
Sous vide machine
4
heat-safe quart-sized plastic vacuum storage bags for sous vide
Vacuum sealer
Preparation
Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 165°F.
Season chicken with salt and pepper. Place 1 chicken breast in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate chicken until ready to use. Once water reaches sous vide machine’s set temperature (165°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until chicken breasts reach 165°F. Carefully remove bags from water bath. Cut open bags, and transfer chicken breasts to plate; discard remaining liquid in bags, and pat chicken breasts dry.
If desired, to sear breasts after sous vide cooking: Rub chicken with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add chicken; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.
