Straight out of the Anova Precision® Cooker, this sous vide chicken is delicious and juicy. But it’s even better when the skin is seared in a sauté pan. In fact, we believe there are few foods more perfect than crispy chicken. 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 else. 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 not necessary. We can’t imagine chicken breast being any more tender, moist, or flavorful than the result of this recipe.
Read on for the perfect crispy-skin Sous Vide Chicken Breast recipe.
Crispy-skin Sous Vide Chicken Breast Serves: 2
Active Time: 10 minutes
Total Time: 2 hours 10 minutes
Temp: 150°F (65°C)
Finishing step: For crispy skin, pan sear in olive oil over medium-high heat.
- 2 bone-in, skin-on chicken breasts
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
Set the Anova Sous Vide Precision Cooker to 150°F (65°C). Place all ingredients in a bag, seal, and cook for 2 hours. Remove the chicken from the bag, pat dry, season with salt and pepper, and brown the skin in a medium-hot non-stick
sauté pan (with or without oil), about three minutes.
Slice off the bone and serve with a lightly dressed arugula salad.
