the Breville Test Kitchen
Essential Guide to Skin-On Chicken Breast
Plump, juicy meat and crisp burnished skin is often tricky to achieve with the lean and often unforgiving chicken breast. Cooking with sous vide guarantees all of these things…effortlessly.
Like this, but want it done quicker? This recipe was modified from its original Turbo version. Yep, same delicious dish, done in up to half the time.
Like this, but want it done quicker? This recipe was modified from its original Turbo version. Yep, same delicious dish, done in up to half the time.
the Joule® Turbo Sous Vide
1 hr total time
5 mins active time
Easy
Serves 0
Ingredients
Measurements:
Chicken breast(s)boneless, skin-on
¼ tsp kosher salt (per breast)
1 tsp oil (per breast)
Neutral flavored oilas necessary for searing
Sea saltto serve
Freshly ground black pepperto serve
Instructions
- 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines. Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
- 2Place the chicken in a microwave-safe, zipper-lock freezer bag, then sprinkle with salt and add the oil. If cooking 2 breasts, place flat, in the bag side by side, ensuring the breasts are separated. If cooking more, use multiple bags.
You can either place the bagged chicken breast(s) in the water bath or refrigerate until the water has preheated. Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
- 3Press Set Time & Temp below and follow the prompts to customize the cooking of your chicken breasts(s). Press Start preheat. If your chicken breast(s) are in the water bath, enable Autostart timer. Or, once prompted place the chicken breast(s) in the water and press Start timer now.
- 4When the timer signals that the chicken is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry.
- 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the chicken, skin side down for 1 minute. Turn the chicken and sear on the skinless side for 30 seconds. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all chicken breasts. Tip: For extra flavor and color, you can add a knob of butter and baste the chicken while searing.
- 6Transfer the chicken to a board or serving plate. Slice and sprinkle with sea salt and freshly ground black pepper to serve.
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