the Breville Test Kitchen

Turbo Skinless Chicken Breast

Name: Turbo Skinless Chicken Breast
Cook time: 300 s
Total time: 3600 s
Yield: Serves 0
Ingredients: Chicken breast(s) - boneless, skinless; ¼ tsp kosher salt (per breast); 1 tsp oil (per breast); Freshly ground black pepper - to serve; Sea salt - to serve

There’s little room for error when cooking the lean meat of a chicken breast, but sous vide ensures a perfectly moist and juicy result every time. With Turbo, it’s cooked up to twice as fast! Cook a double batch and store in the fridge for your sandwiches, salads and soups.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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1 hr total time

5 mins active time

Easy

Serves 0

Ingredients

Measurements:

Chicken breast(s)
boneless, skinless
¼ tsp kosher salt (per breast)
1 tsp oil (per breast)
Freshly ground black pepper
to serve
Sea salt
to serve

Instructions

1Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
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.
Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your chicken. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo. 
4When the timer signals that the chicken is done, heat a grill 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 the chicken and sear for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all chicken breasts.
6Transfer the chicken to a board or serving plate. Slice and sprinkle with freshly ground pepper and sea salt to serve.