Go Back
Smoked Sous Video Chicken Breast with Brown Butter Sauce

Smoked Sous Vide Chicken Breast

Smoked Sous Vide Chicken combines one hour of cold smoke with precise 145°F sous vide cooking for tender, juicy, versatile chicken breast. The balanced seasoning and subtle smoke make it perfect for meal prep and countless dishes.
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Keyword: ninja woodfire, Sous Vide
Prep Time: 10 minutes
Cook Time: 1 hour
Sous Vide: 2 hours
Total Time: 3 hours 10 minutes
Calories: 1450kcal
Author: Dad

Equipment

  • Pellets
  • Elevated Rack
  • Immersion Circulator
  • Container for water bath
  • Vacuum sealer or bag for water displacement method
  • Torch
  • Pan
  • Strainer

Ingredients

Chicken

  • 4 Boneless Skinless Chicken Breast
  • 2 tablespoon Diamond Crystal Kosher Salt Estimated (Get a nice light coat)
  • 1 tablespoon Fresh Ground Black Pepper Estimated (Use as much as you like)
  • 2 tablespoon Dad Dust See Note for Recipe
  • 1 tablespoon Mushroom umami powder from Trader Joe’s Estimated (Get a nice light coat)
  • 2 tablespoon Avocado oil Estimated

For the Pan Sauce

  • Reserved purge from the sous vide bag
  • 3 cloves Garlic Smashed
  • 3 tablespoon Unsalted Butter
  • 1 tablespoon Lime Juice Estimated (adjust to taste)
  • 1 teaspoon Salt Estimated (adjust to taste)
  • 3 tablespoon Unsalted Butter Cold

Instructions

Smoke

  • Season the boneless skinless chicken breast with kosher salt, fresh ground black pepper, Dad Dust, and mushroom umami powder. A nice light coat is what you are looking for.
  • Set your Ninja Woodfire up for Smoking. Fill the pellet hopper with pellets. Set the Woodfire to 225F(107C) for one hour.

Sous Vide

  • Attach the immersion circulator to a container filled with water. Set the temperature to 145°F.
  • Once the chicken is done smoking remove it and place the smoked chicken in a bag. Remove the air using a vacuum sealer or use the water displacement method. Watch the video for more information on how to do this.
  • Submerge the sealed chicken fully in the water bath, making sure it does not float. Cook for 2 hours.
  • Remove the chicken from the bag and reserve the purge. Pat the chicken dry. Spray lightly with avocado oil. Use a torch to sear the exterior until color develops.

Brown Butter Garlic Sauce

  • To make the sauce, place a pan over medium high heat. Strain the reserved purge into the pan.
  • Add 3 smashed cloves of garlic and 3 tablespoons of unsalted butter. Add lime juice.
  • Allow the butter to melt and lightly brown with the garlic. If needed, strain and return to the pan.
  • Add more lime juice if needed. Add salt to taste. Add cold butter to thicken the sauce. If you strained it return the garlic to the sauce.
  • Heat gently until glossy.
  • Slice the chicken and serve with the brown butter and garlic sauce.

Video

Notes

Dad Dust Recipe:
  • 120G Granulated Garlic
  • 120G Granulated Onion
  • 1 tablespoon MSG
Instructions:
  1. Place all the items in a shaker and mix well.

Nutrition

Calories: 1450kcal | Carbohydrates: 20g | Protein: 101g | Fat: 108g | Saturated Fat: 49g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Trans Fat: 3g | Cholesterol: 470mg | Sodium: 16825mg | Potassium: 2020mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2276IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 3mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!