Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce
Description
This sous vide chicken breast recipe with sauce is seasoned with flavorful Cajun spices. A creamy, garlicky Parmesan pan sauce takes it over the top.
Ingredients
•
4 (6 ounce) skinless, boneless chicken breast halves
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4 teaspoons Cajun seasoning
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1 tablespoon butter
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1 tablespoon avocado oil
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1 tablespoon butter
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2 cloves garlic, minced
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3/4 cup unsalted chicken broth
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1/4 cup heavy cream
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1/4 teaspoon freshly cracked black pepper
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2 tablespoons grated Parmesan cheese
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1 tablespoon minced fresh thyme
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salt to taste
Directions
1
Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer's directions.
2
Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
3
Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.
4
Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
5
Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.
6
Drizzle sauce over chicken to serve.