Prep Time::10 mins
Cook Time:: 1 hr 10 mins
Additional Time::5 mins
Total Time:: 1 hr 25 mins
Servings::4
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
4 teaspoons Cajun seasoning
1 tablespoon butter
1 tablespoon avocado oil
Sauce:
1 tablespoon butter
2 cloves garlic, minced
¾ cup unsalted chicken broth
¼ cup heavy cream
¼ teaspoon freshly cracked black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh thyme
salt to taste
Directions
Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer's directions.
Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.
Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.
Drizzle sauce over chicken to serve.
Recipe Tips
For further information on safe chicken temperature, you can search online for “sous vide chicken pasteurization.” You can leave chicken in for longer than 1 hour; it will not overcook, as it will not go above the set water temperature, but the meat texture and flavor will begin to change.
If you don’t have a vacuum sealer, you may use zip-top plastic bags. To seal the bags, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed.