Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce
This sous vide chicken breast recipe with sauce features flavorful Cajun seasoning, cream, and Parmesan cheese as the stars of this dish, plus the incredibly juicy meat that results from cooking sous vide. Traditionally, you need to cook chicken to 165 degrees F (74 degrees C) or until no longer pink; however, with sous vide cooking, you can achieve the same safety with extended cooking time at lower temperatures. Using an ice bath will lower the chicken temperature slightly so that it does not overcook during the searing step. If you prefer a lot of sauce, double the sauce ingredients.
skinless, boneless chicken breast halves
4
(6 ounce)
Cajun seasoning
4
teaspoons
butter
1
tablespoon
avocado oil
1
tablespoon
butter
1
tablespoon
garlic, minced
2
cloves
unsalted chicken broth
¾
cup
heavy cream
¼
cup
freshly cracked black pepper
¼
teaspoon
grated Parmesan cheese
2
tablespoons
minced fresh thyme
1
tablespoon
salt to taste
 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.
  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.
  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.
  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.
  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.
  Drizzle sauce over chicken to serve.
