Multi Cooker
Sous Vide Chicken
- Main Dish
This rosemary infused chicken breast is so juicy and flavorful, it screams ‘fine-dining’ from the first succulent bite. Luckily, it’s straightforward and unfussy to whip up using the sous vide function on your multi-cooker.
- Servings 3
- Preparation
- Cooking
Ingredients
- Chicken breast (boneless, skinless) 1.22 lbs
- Salt and pepper
- Rosemary 1-2 prigs
- Few lemon slices
- Water to place in inner pan (up to MAX line) 5.8 cups (1,370 mL)
- 1 tbsp butter
Directions
- Season chicken breast with salt and pepper, rosemary and lemon slices and place in a ziplock bag or airtight seal bag.
- Place the airtight sealed bag in the inner pan and place room temperature water up to MAX line (approx 5.8 cups).
- Choose the Sous Vide menu setting at 150℉ for 2 hours.
- Once the cooking is complete, sear the chicken breast with the Saute function (or on pan) with 1 tbsp butter.
IT’S JUST CHICKEN, BUT ELEVATED
We’ve always been curious about how restaurant chefs infuse flavors into pedestrian proteins. Or how they somehow manage to keep a thick chicken breast impossibly juicy. Turns out, it’s actually not that difficult. Part of it comes down to ingredients. We’re using rosemary for a rustic, homey essence – and lemon for bright acidity. The rest comes down to the cooking technique.
HOW TO MAKE RESTAURANT QUALITY CHICKEN BREAST AT HOME
This is a two-part recipe. But each step is equally simple – and results in transcendentally juicy chicken. First, sous vide the vacuum packed salt and pepper dusted chicken breast, sliced lemon and rosemary sprigs at 150°F in your Tiger Multi-Cooker. This locks in flavor and moisture. Second (and last), sear each chicken breast in butter quickly in a pan on the stovetop. This browns the exterior quickly without drying out the chicken. It’s not magic, but it tastes like it!
SOUS VIDE TIPS AND VARIATIONS
- Try to remove as much air as possible when sealing the food vacuum pack. This keeps the sliced lemon and rosemary right on the surface of the chicken breast. As it slowly cooks in the water bath, those flavors are drawn into the chicken itself. We use a vacuum bag sealer – but thick, sealable, airtight freezer bags work as well.
- Keep the temperature consistent. This bit is easy, because your multicooker monitors the temperature of the circulating water and keeps it pinned at 150°F. But raising the temperature for quicker cooking might dry out the chicken. And lowering the heat may result in chicken breast that is undercooked.
- Switch the butter for olive oil instead. Quickly searing the sous vide chicken breast in butter just before serving will give you that trademark restaurant flavor and browning – but for a lower calorie version, use heart-healthy olive oil instead. The outside will brown just as nicely.
- Try different herbs. We think rosemary and chicken is an all star combination. But thyme, sage or tarragon would all work too.
Products used in this recipe
Electric Multi-Cooker COL-A40U
The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]
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