Sous vide Chicken breast in honey and garlic
Beginners recipe for Sous Vide
Sous vide chicken breast is probably one of the first recipes people try when buying sous vide.
On one side, this recipe is so easy and fast to make, and on the other side, this recipe shows you the full potential of the sous vide.
Chicken breast sous vide
If you have never eaten chicken breast cooked by sous-vide, you are in for a treat.
The sous vide cooking technique cooks the chicken breast to perfection, keeping all the juices in the meat, providing you with chicken breast as you have never eaten before.
Vacuum sealer
We use a vacuum sealer to seal the chicken breast in the sous vide bag in this recipe.
If you do not have a vacuum sealer, you can seal the chicken breast in a Ziploc bag and remove the air from the bag using the water displacement method:
Put the chicken breast in the Ziploc bag and close the zip almost to the edge. Keep a two centimeters opening.
Slowly start lowering the bag into the water bath, keeping the bag’s opening above the water’s surface, and being careful that water does not enter the bag. The water pressure on the side of the bag will push the air out of the bag.
When the bag is almost entirely immersed in the water, carefully close the ziplock to seal the bag.
A basic recipe that you can upgrade
This recipe is an excellent base for changes. You can easily change the seasoning to suit your taste.
Sous vide honey garlic chicken breast
Sous vide honey garlic chicken breast
Ingredients
- 2 Whole chicken breasts. Cut into two halves.
- 2 Clove of garlic crushed.
- 1 tbps Honey.
- 1 tbsp Sweet paprika.
- ½ tsp Kosher salt.
- ½ tsp Ground Black Pepper
- 3 tbsp olive oil
Instructions
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Check the chicken breast to see that it is clean from fat and bones. Pat dry it with a paper towel.
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Set the Sous Vide temp to 63C/145.4F and heat the water bath.
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Season the chicken breast with the salt, ground black pepper, and the sweet paprika.
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Use a silicone brush and brush the crushed garlic on the chicken breast.
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Use a silicone brush and brush the honey on the chicken breast.
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Use a vacuum sealer to seal the chicken breasts in a Souse vide bag.
If you do not have a vacuum sealer, you can seal the chicken breast in a Ziploc bag and remove the air from the bag using the water displacement method:
Put the chicken breast in the Ziploc bag and close the zip almost to the edge. Keep a two centimeters opening.
Slowly start lowering the bag into the water bath, keeping the bag's opening above the water's surface, and being careful that water does not enter the bag. The water pressure on the side of the bag will push the air out of the bag.
When the bag is almost entirely immersed in the water, carefully close the ziplock to seal the bag.
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Check that the water bath tempreature has reached 63C/145.4F.
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Place the chicken breast into the water bath and cook for 1 hour.
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After an hour, remove thechicken breast from a vacuum bag. Get rid of the fluids. If necessary, wipe thechicken breast with a paper towel.
The chicken breast is cookedand ready to eat. All that's left is to give it a nice sear on the pan.
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Heat the olive oil in a heavy bottom pan.
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Sear the chicken breast. one minute on each side.
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Since the surface of the chicken breast is not straight it is best to use tweezers to tilt the chicken breast so all of it sides will get a nice sear.
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You can serve the chicken breast as a whole or slice it.
