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.

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Prep Time 10

Cook Time 1 10

Total Time 1 25

Servings 4 people

Equipment

1 Sous Vide Cooker Essential for precise temperature control and juicy results.
1 Vacuum Sealer Required for sealing chicken in bags for sous vide cooking.
1 Meat Mallet For evening out chicken breast thickness for uniform cooking.
1 Large Skillet Preferably cast iron or heavy-bottomed for achieving a perfect sear and building the pan sauce.
1 Whisk Crucial for emulsifying the creamy pan sauce smoothly.

Ingredients

Main

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
¾ cup unsalted chicken broth
¼ cup heavy cream
¼ teaspoon freshly cracked black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh thyme
salt to taste

Instructions

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.

Notes

For optimal juiciness and texture, ensure your chicken breasts are pounded to an even thickness; this guarantees uniform cooking in the sous vide bath. The ice bath step is non-negotiable as it rapidly drops the internal temperature, preventing overcooking during the crucial searing phase. Pat the chicken exceptionally dry before searing – moisture is the enemy of a good crust. Use a high smoke point oil like avocado oil and get your skillet truly hot for that deep, golden-brown sear. When making the sauce, building it in the same skillet leverages the 'fond' left from searing, adding layers of savory depth. Whisk constantly when adding cream and Parmesan to prevent clumping and ensure a silky-smooth finish. Don't be shy with the fresh thyme; it brightens the entire dish.