Sous Vide Chicken Breast Cast Iron Finished Recipe [Sip Bite Go]
This is a staple recipe. Sous vide chicken is a great make-ahead dish for parties and entertaining, but it’s also an easy work from home lunch or a fast dinner when we’re all running late. It’s easy to meal prep and is a versatile addition to half a dozen meals. Let me show you how to sous vide chicken.
While the sous vide bath preheats, season chicken breasts with garlic salt and pepper.
Vacuum-seal chicken in a flat layer and drop the bag in the sous vide bath. The time and temperature for sous vide chicken is 140ºF for 60 minutes. When done, remove the chicken from the hot water and shock the bag in an ice bath for two minutes. Remove chicken from the bag and pat dry.
Heat a cast-iron skillet to medium-high and add 1/2 tablespoon of olive oil. Sear chicken about 1-5 minutes on each side, until browned. Once done, remove from heat and let cool for 10 minutes. Slice and serve.
To refrigerate sous vide chicken breast, store in an airtight, sealed container. This way chicken can be refrigerated for up to one week.
To get picture-perfect browning, heat up your cast iron and a half tablespoon of olive oil to medium high before adding the chicken.
A medium-bodied Chardonnay is the classic pairing for sous vide chicken; no matter how you dress it up, this versatile wine will hold up to the test.