Sous vide is the perfect way to cook chicken, and this is so easy for a make-ahead, workday entree.
Start with two large chicken breasts, 3 tablespoons ranch powder, 1 teaspoon salt (or you can use a packet of Ranch powder, but I would probably omit the salt), 1/4 teaspoon cayenne pepper (to taste) and 2 cloves of garlic.
Add to the sous vide bag.
I have been freezing the contents of these sous vide bags prior to sealing, if the meat or sauce is especially juicy. I just find that I get a tighter seal after they’re frozen, but this is optional. Also, you don’t have to freeze entirely through the meat, just the outside juicy part.
For vacuum sealing many items I use this Foodsaver vacuum sealer. I’ve been using it quite a while and had good results.
After defrosting (do not sous vide frozen meat. It’s a food safety risk) I cooked the chicken breasts using the the sous vide at 132 for…well…all day. Mine ended up to be probably about 13 hours, which is unnecessary but we were at work. I’d say you can get away with about 7 hours and still have the meat cooked through.
This sous vide is the modern model of the one I use. I have been super happy with the Anova and use it constantly. The thing is build like a tank.
And after cooking the chicken breasts will look like this…that is to say, not very appetizing. Kinda twisted and bent.
However, due to the sous vide process, the chicken is absolutely perfectly cooked and tender, and super flavorful. An all day hot tub experience for your chicken.
Then I took 3/4 cup shredded sharp cheddar and 1/2 cup chopped cooked bacon.
And layered them on the chicken.
Popped under the broiler for about 2 minutes on low until the cheese melts and it was ready.
This was an amazing dinner, the kids loved it, the husband loved it, and the leftovers were awesome (for some reason meat cooked in the sous vide does exceptionally well when reheating, even if you do that reheating in the most abusive of cooking instruments, the microwave).
If you like this recipe you will also like:
- Sous Vide Lobster and Shrimp
- Sous Vide Prime Rib
- Sous Vide Beer Mushroom Pork Roast
- Sous Vide Pork Roast With Asian Plum Sauce
- Sous Vide Minted Leg of Lamb
- Myer’s Rum Smoked Sous Vide Pork Loin
- Sous Vide Creamy Chicken Marsala
- Honey Mustard Sous Vide Chicken
- Sous Vide Short Ribs
- Sous Vide Asian Pork Loin
Sous Vide Ranch Chicken
- Sous Vide
- 2 large chicken breasts
- 3 tablespoons Ranch powder or 1 envelope Hidden Valley
- 1 teaspoon salt reduce this if using Hidden Valley
- 2 cloves garlic
- 1/2 teaspoon cayenne pepper
- 3/4 cup sharp cheddar cheese shredded
- 1/2 cup bacon cooked and chopped
- 3 green onions diced
- Add chicken breasts, spices, and garlic to sous vide bag. Quick freeze until the outside of the meat is dry, and vacuum seal. Defrost and cook bag at 132 degress Fahrenheit sous vide bath for about 8 hours (more is fine). Remove breasts from bag, place in oiled dish, and add bacon and cheese. Cook under low broil approximately 2 minutes until cheese is melted. Add green onions and serve.