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    Home » Recipes » Poultry

    Sous Vide Chicken Parmesan

    Jun 3, 2018 · Leave a Comment

    This is our take on an 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.

    sous vide chicken parmesan with tomato sauce and pasta

    Time and Temperature

    We’ve found that cooking chicken breasts at 60C/140F 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 140F 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.

    Special Equipment

    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 parmesan chicken on top of spaghetti
    Print

    Sous Vide Chicken Parmesan

    Course Main Course
    Cuisine Italian
    Prep Time 15 minutes
    Hands-On Cook Time 15 minutes
    Sous Vide Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 4 people

    Ingredients

    • 4 boneless, skinless chicken breasts, halved
    • 1 cup prepared tomato sauce
    • ½ cup freshly shaved parmesan
    • ¼ cup freshly grated parmesan
    • 1 cups all-purpose flour, seasoned with salt, pepper and 1 tablespoon of Italian herbs
    • 2 large eggs, beaten
    • 2 cups panko bread crumbs
    • ½ cup vegetable oil
    • 1 tablespoon Dried Italian herbs
    • 2 tablespoon fresh Italian parsley, chopped
    • Salt and pepper to taste

    Instructions

    Preparation

    1. Set sous vide machine to 60C/140F.

    2. 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.

    Finishing

    1. Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.

    2. 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.

    3. Add oil to large skillet and heat on high until almost smoking. Add chicken breasts to the pan and shallow fry until golden brown, about 2 minutes each side. Remove from pan.

    4. Turn the oven to broil. 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!

    « Sous Vide Chicken with Herbed Butter Sauce
    Sous Vide Pork Chops with Ginger Scallion Sauce »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

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