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Cajun Sous Vide Chicken with Creamy Sauce

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PREP TIME
10 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner
Cajun Sous Vide Chicken with Creamy Sauce
Ingredients
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 4 teaspoons Cajun seasoning
  • 1 tablespoon butter
  • 1 tablespoon avocado oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 3/4 cup unsalted chicken broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh thyme
  • salt to taste
Instructions
1
Prepare a large container by filling it with water and inserting the sous vide cooker into the liquid, following the manufacturer's guidelines for temperature settings. Set the device to 140 degrees F (60 degrees C) and wait for it to reach the desired temperature.
2
Next, take a meat mallet and gently pound the chicken breasts until they are evenly thinned to 3/4- to 1-inch thickness. Sprinkle both sides of the chicken with Cajun seasoning for added flavor.
3
Place each piece of chicken into a vacuum bag and seal it using the provided vacuum sealer to maintain freshness.
4
Carefully lower the sealed chicken bags into the preheated water, ensuring they are fully submerged. Set a timer for 1 hour to allow the chicken to cook slowly and evenly.
5
Once the timer goes off, remove the chicken from the water and immediately submerge it in an ice bath for 5 minutes to stop the cooking process.
6
Remove the chicken from its vacuum bag and gently pat it dry with paper towels to remove excess moisture.
7
Heat butter and avocado oil in a large skillet over high heat until the mixture is just smoking. Add the chicken to the hot skillet and sear it for 30 to 45 seconds per side, gently rotating it to achieve even browning on all sides. Transfer the chicken to a plate and cover it with foil to keep it warm.
8
Prepare the sauce by heating butter in the same skillet over medium heat. Add minced garlic and sauté it in hot butter until fragrant, taking care not to burn the garlic. Whisk in chicken broth and bring the mixture to a simmer.
9
Cook the sauce for 3 to 4 minutes, stirring occasionally, until it has slightly reduced. Whisk in heavy cream and black pepper to add depth and richness. Continue cooking, whisking constantly, until the sauce has thickened.
10
Stir in Parmesan cheese, 1 tablespoon at a time, until it is fully melted and combined. Add a sprinkle of thyme for added flavor.
11
Taste the sauce and adjust the seasoning with salt as needed. Drizzle the sauce over the chicken to serve.