Sous Vide Miso Chicken Recipe

Whole sous vide miso chicken breast and sliced up miso chicken on plate with noodle salad.

Sous Vide Miso Chicken is basted in a rich, buttery miso glaze and finished with a sprinkling of cashews for a delicious crunch.

The sous vide is my go-to tool for making a perfect filet mignonribeye, and pork chops, but my absolute favorite thing to cook sous vide is chicken.

What is Sous Vide?

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food, and the whole process is basically hands off.

I don’t know about you, but I’m not typically a huge fan of chicken. When I cook it on the stove, or in the oven, it’s always dry and lacking in flavor. But the first time I made sous vide chicken breasts, I was immediately hooked. This is a whole new world of chicken. It’s juicy, tender and so amazingly delicious. What could be even better than that? It’s so easy too!

Since I basically don’t like to cook my chicken any other way than sous vide now, I thought it was time to transform one of my favorite recipes, Miso Chicken, to work with the SV.

It worked beautifully.

That chicken slow cooking with the miso glaze really flavored the meat so well. Then, I reduced the miso marinade into a wonderfully flavorful, thick and delicious glaze.

So obsessed with this dish!Ingredients for miso chicken on counterIngredients for miso chicken on counter

 

Sous Vide Vacuum Seal Bags & Vacuum Sealing

  • After cooking sous vide for a while, I decided it was definitely worth the investment to purchase a FoodSaver® Vacuum Sealer. While you can seal using the water displacement method, I always found that I wasn’t quite able to get all the air out of my bag effectively. With the FoodSaver® Vacuum Sealer Bags the seal is extra tight. I also love that I can use the sealer to seal my veggies right when I purchase them from the store, ensuring that they stay extra fresh.

Sealed miso chicken in sous vide bags.

How to Make Sous Vide Miso Chicken:

  • Set sous vide to 145-degrees.
  • Add all ingredients except butter to a bag and seal.
  • Cook for 1 hour, up to four hours.
  • Heat butter in a skillet over medium-high heat.
  • Reserve the sauce in the bag, and add the chicken breasts to the skillet.
  • Sear chicken breasts.
  • Pour the sauce into the skillet and cook until slightly thickened.
  • Spoon over the chicken breasts and serve.

How Long Does It Take to Sous Vide Chicken Breasts?

  • Sous vide chicken for at least 1 hour. Once an hour is up, it will keep in the sous vide bath for up to four hours. After that, it may begin to break down too much and lose its texture.

Whole sous vide miso chicken breast and sliced up miso chicken on plate with noodle salad.

Cooking Frozen Chicken Breasts Sous Vide:

  • If you’d like to sous vide frozen chicken breasts, simply add 30 minutes to the cook time. So, sous vide the chicken for at least 1 ½ hours.

If you loved this Sous Vide Miso Chicken recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Whole sous vide miso chicken breast and sliced up miso chicken on plate with noodle salad.

Wine Pairings for Sous Vide Miso Chicken: 

  • This dish calls for a white wine that can reflect the buttery miso glaze. Chardonnay makes a perfect match.
  • Pinot Noir is another great companion. The wine’s earthiness works well with the umami flavors and its crisp acidity is a perfect match for the sweet, miso glaze.

What to Serve with Sous Vide Miso Chicken

Whole sous vide miso chicken breast and sliced up miso chicken on plate with noodle salad.

Miso Recipes

Sous Vide Recipes:

Whole sous vide miso chicken breast and sliced up miso chicken on plate with noodle salad.

Sous Vide Miso Chicken

Sous Vide Miso Chicken is basted in a rich, buttery miso glaze and finished with a sprinkling of cashews for a delicious crunch.
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Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people

Ingredients

  • 2 chicken breasts
  • 2 Tablespoons white miso
  • 2 Tablespoons soy sauce
  • 2 Tablespoons mirin
  • 1 Tablespoon brown sugar

For finishing:

  • 2 Tablespoons butter (divided)
  • 1/4 cup chopped cashews (to garnish)

Instructions

  • Set the sous vide to 145-degrees.
  • Add all ingredients except butter to a bag and seal with a vacuum sealer or using the water displacement method.
  • Cook for 1 hour, up to four hours.
  • Remove from the water bath.
  • Heat 1 Tablespoon butter in a skillet over medium-high heat.
  • Reserve the sauce in the bag, and add the chicken breasts to the skillet. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Set aside.
  • Pour the sauce into the skillet and cook until slightly thickened, 2-3 minutes. Remove from heat and stir in remaining Tablespoon butter.
  • Spoon the sauce over the chicken breasts and serve.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Sous Vide Machine
FoodSaver

Nutrition

Calories: 225kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 1067mg | Potassium: 455mg | Fiber: 1g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

 

 

 

 

4 comments

  1. Jim Maddocks

    145? That’s much too low for chicken. It sounds wonderful but Ima hitting 165.

    Reply

    1. Erin

      Here’s what the FDA says: The FDA Food Code recommends cooking chicken to 165°F (74°C). … If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).

      Reply

  2. Chuck

    Looks absolutely fascinating and delicious, but we’re sans Sous Vide Machine. Food saver device: Yes. Any workaround suggestions, acknowledging the dish won’t be quite as good?

    Reply

    1. Erin

      Hi Chuck – Here’s a recipe for Miso Chicken made in the oven: https://www.platingsandpairings.com/miso-roasted-chicken-3/

      Reply

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