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Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce
Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Succulent sous vide chicken breast coated in Cajun spices, topped with rich Parmesan garlic pan sauce.
Ingredients:
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 4 teaspoons Cajun seasoning
  • 1 tablespoon butter
  • 1 tablespoon avocado oil
  • 0.75 cup unsalted chicken broth
  • 0.25 cup heavy cream
  • 0.25 teaspoon freshly cracked black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh thyme
  • salt to taste
Instructions:
  • Fill a large pot with water and gently lower the sous vide cooker into the water. Adjust the temperature to 140 degrees F (60 degrees C) as per the manufacturer's instructions.
  • Tenderize chicken breasts to a uniform 3/4- to 1-inch thickness. Sprinkle both sides with Cajun seasoning before vacuum sealing in bags.
  • Gently submerge the bags in the hot water, ensuring they are completely covered; set the timer for 1 hour. Once the timer goes off, take the chicken out of the water and transfer it to an ice bath for 5 minutes. Remove the chicken from the bags and thoroughly dry with paper towels.
  • In a large skillet over high heat, heat the butter and avocado oil until just smoking. Sear the chicken for 30 to 45 seconds per side, making sure to brown all sides evenly. Transfer the chicken to a plate and cover with foil to keep warm.
  • In the same skillet, melt butter over medium heat. Sauté garlic in the hot butter until fragrant, for about 15 to 30 seconds. Add chicken broth and simmer until slightly reduced, for about 3 to 4 minutes. Stir in heavy cream and black pepper, bringing it to a light simmer. Whisk continuously until thickened. Gradually add Parmesan cheese, 1 tablespoon at a time, until melted and combined. Finally, sprinkle in thyme and adjust salt to taste.
  • Serve chicken drizzled with sauce.

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