Sous Vide Chicken Breast

• servings: 2 servings
• active time: 5 minutes
• total time: 1 hour 15 minutes

Ingredients

2 bone-in, skin-on chicken breast halves

Kosher salt and freshly ground black pepper

4 sprigs thyme or rosemary (optional)

Directions

Preheat a water bath to desired final temperature using a sous vide cooker, according to the chart below. Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.

If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing bags, leaving the last inch of the top unsealed. Slowly lower into preheated water bath, sealing bag completely just before it fully submerges. Cook according to the chart below.

If Using Vacuum Bags: Seal according to manufacturer's instructions. Add bagged chicken to preheated water bath and cook according to the chart below.

To Finish in a Pan: Turn on your vents and open your windows. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Heat the oil in a heavy cast iron or stainless steel skillet over medium-high heat until shimmering. Gently lay chicken in skillet, skin side down, using your fingers or a set of tongs. Hold chicken down flat in pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 2 minutes. Remove from pan and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.

To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Gently lay chicken on hot side of grill, skin side down. Cook until nicely marked, about 2 minutes. Rotate 90 degrees and cook until chicken is marked again and skin is crisp, about 1 1/2 minutes longer. Remove from grill and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.

Nutrition

• Serving Size: Serves 2
• Calories: 387 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 165 mg
• Sodium: 434 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 58 g