This is our take on a Italian classic, chicken Parmesan. Chicken Parmesan has every delicious element you’d want in a dish. Breaded chicken breasts, tomato sauce, pasta and cheese. In my opinion, almost nothing is better than that.
In this recipe we give chicken Parmesan a spin by cooking the chicken sous vide. The results? Tender, juicy chicken that is cooked to perfection.
Time and Temperature
We’ve found that cooking chicken breasts at 65.5C/150F for 1 hour is the perfect combo. Leaving the chicken in for 1 hour results in a juicy bird that Thomas Keller would be proud of. Also, cooking the chicken at a temperature of 150F ensures the meat is tender with great texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Chicken Parmesan
- 4 boneless, skinless chicken breasts, halved
- 1 cup prepared tomato sauce
- 1/2 cup freshly shaved parmesan
- 1/4 cup freshly grated parmesan
- 1 cups all-purpose flour, seasoned with salt, pepper and 1 Tbsp of Italian herbs
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- 1/2 cup vegetable oil
- 1 Tbsp Dried Italian herbs
- 2 Tbsp fresh Italian parsley, chopped
- Salt and pepper to taste
Set sous vide machine to 65.5C/150F.
Season chicken breasts with salt to taste. Place chicken in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour.
Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.
Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Last, dredge both sides in the bread crumbs.
Add oil to large skillet and heat on high until almost smoking. Add chicken breasts to the pan and cook until golden brown, about 2 minutes each side. Remove from pan.
Set oven to 350F. Place chicken on foil lined baking sheet, and top with tomato sauce and shaved parmesan. Bake chicken in oven until the cheese is melted, about 2 to 3 minutes. Remove from oven, garnish with Italian parsley and grated parmesan, and enjoy!