Chicken Breast 101

Scott Heimendinger
Scott Heimendinger
December 14, 2021
This basic, no-frills recipe for cooking fantastic skinless chicken breasts in the Anova Precision Oven is a great starting point to add your own spin. In this recipe, the chicken breast is cooked using sous vide express. The oven temperature is set just above the target doneness we're after, which gives sous-vide-like results, where the doneness is perfect from edge to edge, but with a dramatically shorter cooking time. It's a happy compromise between the perfection of equilibrium cooking and traditional cooking. Using 100% steam will help the meat retain all of its flavorful juices, since they can't evaporate into already humidified air. Notes: This method works for both boneless and bone-in skinless chicken breasts. You can scale the recipe up to as many portions as you like and the times and temperatures will remain the same.
Serves
2
Prep Time
00:02
Cook Time
00:30
Chicken Breast 101
5 (13)
21058
Ingredients
2 large
boneless, skinless chicken breasts (about 1 pound each; see note)
Salt
Steps

1. Preheat the Oven and Prep Pan

Rack
Line a sheet pan with parchment, foil, or a silicone baking mat.
Sous Vide Mode: On
Steam: 100%
Temp: 160°F
Heat: Rear

2. Trim and Season

Use a knife or kitchen scissors to trim away any excess fat. Season with salt.
Trim and Season

3. Insert Probe and Cook

Rack
Insert the probe in the thickest part of the thickest chicken breast. Transfer to the oven and cook until the probe reaches its target temperature, about 30 minutes.
Insert Probe and Cook
Sous Vide Mode: On
Steam: 100%
Temp: 160°F
Heat: Rear
141.8°F Probe Target

4. Hold to Pasteurize

Rack
Open the oven door for 30 seconds to release heat, leaving the chicken inside. Close the door and continue holding at this temperature for 25 minutes to ensure the chicken breast is fully pasteurized.
Sous Vide Mode: On
Steam: 100%
Temp: 142°F
Heat: Rear
00:25 Timer

5. Keep Warm (Optional)

Rack
If desired, leave the chicken breasts in the oven for up to 8 hours before eating.
Keep Warm (Optional)
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
08:00 Timer

6. Serve or Store

Slice and serve right away, or let cool and refrigerate for up to 3 days. If storing, reheat the chicken breasts in the oven using the settings from step 6. These chicken breasts are perfect on salads, sandwiches, or added to rice or pasta. Now that you've got the basics, add your own creativity to make your favorite chicken breast dishes even better!
Serve or Store
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