Overcooked, bland, and dried out chicken is a common cooking stereotype for a reason. With practice it is possible to cook chicken perfectly using traditional methods but it is always a fine line between perfect and overcooked. Following sous vide chicken recipes always results in uniformly tender meat that is very moist.
Unlike some other ingredients where sous vide can radically change the ingredient, cooking sous vide chicken is mainly an act of convenience and consistency. The exception to this are chicken eggs, which can achieve textures not possible to get with traditional methods.
I often use sous vide chicken as a basis for other dishes such as chicken marsala, chicken parmigiana, fried chicken, and other chicken dishes with a coating. Fully cooking the chicken sous vide first, then applying and cooking the coating removes the guess work of trying to ensure the chicken is cooked through at the exact moment the coating turns nice and crispy.
Sous Vide Chicken Recipes Temperature
The FDA states that chicken is safe when it is held at 136ºF for over 63 minutes, or 140ºF for over 30 minutes. This is very easy to do with sous vide chicken recipes and almost impossible to do with traditional methods.
However, even though it is possible to sous vide chicken at temperature below 140ºF we have found that the texture is very different and tastes "raw". To avoid this we recommend chicken breasts cooked at 141ºF for 1 to 4 hours and legs or thighs cooked at 147ºF for 4 to 8 hours.
One of the quickest meals to make is using chicken breast in the sous vide. This is a sous vide recipe is from Mick Dimas, Co-Owner of Add THyme. It's for sous vide Chicken Breast in Creamy Spinach Ricotta Sauce and sounds wonderful!
Now that the weather is starting to turn cool it's time to begin cooking some heavier meals again. One of my favorites is chicken parmigiana. There's something about the juicy chicken, crispy crust, and gooey mozzarella cheese combined with the tangy marinara sauce that I just love.
I've started using sous vide chicken in my parmigiana and it makes the whole process so much easier. It removes all the guessing from the frying of the crust and you can just focus on making it super crispy. Here is our sous vide chicken parmigiana recipe so you can make it at home.
Right now we are getting lots of spring veggies popping up in our garden and in markets around us. I wanted to do a simple salad to highlight the flavors of our veggies. I also added some sous vide chicken to help make it more filling.
Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. This easy sous vide curry chicken recipe will show you how!
Since publishing our Beginning Sous Vide book many people have commented on the Sous Vide Chicken Mole recipe. I thought I'd reproduce it here so people can get a taste of the more complicated recipes we have in the book. While the book has a focus on simple and easy to make sous vide recipes we also wanted to make sure there were a number of more complex recipes.
Chicken Marsala is one of my favorite Italian dishes to make. It is such a simple recipe and is so easy to make. The only tricky part is trying to make sure the chicken breasts are cooked through without turning them soggy. Using sous vide to pre-cook the chicken breasts eliminates this issue. Read the whole sous vide chicken marsala recipe for the details.
Sous vide chicken is one of the simplest applications of sous vide that there is. Often times chicken gets very dried out when cooked using traditional methods. But following this sous vide chicken recipe solves all of these issues and results in uniformly tender chicken that is very moist.
Using sous vide to cook the BBQ chicken thighs results in very tender meat. This sous vide recipe also focuses on adding the requisite smokiness you need for great BBQ chicken by grilling them at the end with BBQ sauce.
Sous Vide Chicken Forum Topics
Sorry, no forum topics found for this tag.
Like What You've Read?
If so, please join the more than 6,500 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!