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Here's a method to finish the chicken a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.
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Sous Vide Parmesan Chicken - A Step by Step Guide to Moist Chicken with a Crispy Parmesan Crust

Cooking chicken breasts or chicken thighs in the sous vide results in perfectly-cooked and moist chicken. Here's a method to finish the chicken in a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: sous vide chicken, sous vide chicken recipe, sous vide crispy chicken recipe, sous vide parmesan chicken
Servings: 4 servings
Calories: 226kcal
Author: Barbara

Ingredients

  • 1 - 2 pound Boneless, Skinless, Chicken Breasts or Chicken Thighs
  • 1 - 2 Tablespoons Garlic Powder
  • 1 Tablespoon Dried Parsley
  • 1 teaspoon Salt
  • 1/4 - 1/2 cup Grated Parmesan Cheese
  • 2 - 3 Tablespoons Olive Oil

Instructions

  • Season both sides of chicken liberally with garlic powder, dried parsley and salt. (The measurements can be approximate.)
  • Place chicken in either a zip-lock freezer bag or a vacuum sealed bag.
  • Remove air from the bag. If using a zip-lock bag, use the water displacement method. If using a vacuum bag, use a vacuum sealer to remove all air.
    Here's a method to finish the chicken a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.
  • Set the precision cooker to 145 degrees F for chicken breast or 165 degrees F for chicken thighs.
  • Place bags in the water bath, making sure they are completely submerged.
  • Cook for 1.5 to 2 hours. Remove from water bath, and either finish immediately, or refrigerate for up to 5 days before finishing them to eat.
    Here's a method to finish the chicken a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.
  • To finish, remove from the sealed bags. Heat olive oil in a large skillet over medium to medium high heat.
  • Sprinkle one side of the cooked chicken liberally with grated Parmesan cheese. Place that side face-down in the preheated olive oil.
    Here's a method to finish the chicken a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.
  • Cook until golden brown.
    Here's a method to finish the chicken a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.
  • Sprinkle the other side with Parmesan cheese; flip, and cook until the other side is golden brown.
    Here's a method to finish the chicken a skillet to make a crispy parmesan crust to go along with the juicy chicken. Sous Vide Parmesan Chicken is a recipe to add to your weekly rotation.

Notes

    • Use this recipe for either chicken breasts or chicken thighs in the sous vide cooker.
    • I typically use boneless, skinless chicken.
    • I use the cheap grated Parmesan in the green canister.
    • Do not leave the chicken in the water bath for more than 4 hours. The texture of the chicken will begin to change.
    • This is a great keto-friendly recipe.
    • I love using Celtic Sea Salt in my recipes.
    • Try this Blackened Chicken Sous Vide Recipe!
    • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 226kcal | Carbohydrates: 2g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 826mg | Potassium: 469mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg