Sous Vide Frozen Chicken Breast Recipe
Sous Vide Frozen Chicken Breast is one of the best features of a sous vide machine. It’s easy, convenient, healthy and turn out so well EVERY TIME! I never take the time to thaw chicken again after I discovered this method.
Servings: 4
Equipment
Ingredients
- 1 ½ lb chicken breasts (frozen, you can use skinless boneless, or bone-in skin-on)
- Optional seasoning such as salt pepper, and garlic powder
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 149°F (65°C). If you’d like to try other temperatures, see the temperature guide in the post.
- Place frozen chicken breasts to a zip-top bag in a single layer. (If they’re stuck on top of each other, you’ll need to separate them first.)
- Season with optional spices if using any.
- Seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one).
- Place the bag in the water bath and cook for 1.5 hours. (Make sure the meat is fully submerged while the seams of the bag are above water.)
- When the timer goes off, remove the chicken from the bag. They’re ready for salads, sandwiches, tacos, etc.
- Save the juices for soup.
Notes
- Store: refrigerate in an airtight container and they can last for 4-5 days.
Nutrition
Calories: 194kcal | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 197mg | Potassium: 629mg | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg