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Sous Vide Chicken Breast with Mushroom Sauce



  • Serves 4
  • Cooks in 12.5 mins (10m prep + 2.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Chicken breast and mushrooms | No dairy and I’d like to sous vide the chicken

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the sous vide cooker to 145°F (63°C).
  2. 2.Season the chicken breasts with salt and pepper on both sides.
  3. 3.Place the chicken breasts in a vacuum-sealed bag or a zip-top bag, removing as much air as possible.
  4. 4.Submerge the bag in the preheated water bath and cook for 2 hours.
  5. 5.While the chicken is cooking, heat a large skillet over medium-high heat and add the olive oil.
  6. 6.Add the sliced mushrooms and minced garlic to the skillet. Cook for 5 minutes, or until the mushrooms are tender and browned.
  7. 7.Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, scraping the bottom of the skillet to release any browned bits.
  8. 8.Stir in the dried thyme. Season with salt and pepper to taste.
  9. 9.Remove the chicken breasts from the sous vide bag and pat dry with paper towels.
  10. 10.Heat a separate skillet over medium-high heat and add a drizzle of olive oil.
  11. 11.Sear the chicken breasts for 1-2 minutes on each side, or until golden brown.
  12. 12.Transfer the chicken breasts to the skillet with the mushroom sauce. Simmer for 2-3 minutes, or until heated through and the sauce has thickened slightly.
  13. 13.Garnish with fresh parsley and serve hot.

lightbulb_outline Tips

  • chevron_rightIf you don't have a sous vide cooker, you can poach the chicken breasts in simmering water for 20-25 minutes until cooked through.
  • chevron_rightFeel free to add other vegetables such as spinach or peas to the dish for added color and nutrition.
  • chevron_rightServe the chicken and mushroom sauce over rice, pasta, or mashed potatoes for a complete meal.