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Sous Vide Miso Chicken Recipe

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Posted by:

Erin Lynch

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Updated:

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5 from 9 votes

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

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

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The sous vide is my go-to tool for making a perfect filet mignon, ribeye, 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 and 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 It

  1. Set sous vide to 145-degrees.
  2. Add all ingredients except butter to a bag and seal.
  3. Cook for 1 hour, up to four hours.
  4. Heat butter in a skillet over medium-high heat.
  5. Reserve the sauce in the bag, and add the chicken breasts to the skillet.
  6. Sear chicken breasts.
  7. Pour the sauce into the skillet and cook until slightly thickened.
  8. 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.

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

What to Serve with It

Erin’s wine pairings

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

More Miso Recipes

More Sous Vide Recipes

Did you try this sous vide miso chicken?

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

Full Recipe

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.
5 from 9 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

Equipment

Ingredients

For finishing:

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.

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
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This sous vide asian chicken post was originally published in 2020. It was updated in 2023 to add new information. The miso chicken recipe remains the same. Enjoy!

5 from 9 votes (5 ratings without comment)

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16 responses

  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. Jeff

      Methinks you don’t understand how sous vide works…

      Reply
      1. Mark

        Indeed.

        I recommend Jim google for sous vide and douglas baldwyn for an excellent resource on temperatures, time, and how they were derived.

        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
  3. Vcitoria

    I hate to say this…. but I didn’t want to do your fancy thing so I threw it as a marinade onto the chicken and roasted it instead. I screwed up and used 1/4 cup of brown sugar instead of a tablespoon. Somehow it turned into a really good dish. Thank you for the recipe! I had the chicken on a rack at 350 for about half an hour, pulling it out periodically to brush more marinade on it.

    Reply
    1. Erin

      Sounds great Victoria! I also have an oven baked miso chicken recipe here.

      Reply
  4. Lara

    About how large are your chicken breast, by weight? I have thin chicken breasts that are only like 3-4 ounces, I want to do at least 4 of them, but cannot sure how much of the marinade/sauce they will need.

    Reply
  5. Diane M

    5 stars
    I love this recipe. The chicken was cooked at 150 degrees as I had a breast and 3 thighs (have a dark meat lover) for 90 minutes and was awesome. Perfectly cooked and taste was excellent. I added a little ginger and garlic but it would have been excellent even without these.

    Reply
    1. Erin

      Love the sound of your additions Diane! I’ll definitely need to give that a try!

      Reply
  6. Chris G.

    5 stars
    I’m already a pretty good cook and have made some really stellar dinners over the years. I look for easy recipes with different flavors than my family is used to for weekly Sunday family dinner. Lately they are on a Thai/Asian kick. I am also fairly new to sous vide. That said, this was one of the best things that I have ever cooked. Truly amazing. The chicken was so succulent and the sauce is to die for. I made the sauté with sugar snap peas, mushrooms, and watercress (I used pea shoots because I couldn’t find watercress) from your baked version of this, and it was a perfect, fantastic side for the chicken. Amazing, delicious, easy recipe! Thank you so much! I wish I could post a picture because it also looked beautiful!

    Reply
  7. Diane

    5 stars
    Have made this several times and love the recipe. Even made for a large crowd at the holidays (just had 6 bags in my water). For my family members who like some kick to theirs, I added red pepper flakes, but stuck to your recipe for the rest of us. Is a hit with kids and adults. I also mix breast with thighs as I too am a dark meat lover. 145 degrees is perfect for tender, juicy chicken.

    Reply
    1. Erin

      Thank you so much Diane! I’m so glad that your entire group loved it!

      Reply
  8. Amy

    5 stars
    Made this with chicken thighs as that’s what I had on hand, 2.5hrs in the sous vide and these were perfect. That sauce is incredible, partner said it’s one of his favourite meals I’ve ever cooked. Will def be cooking this on repeat, so easy to make and delicious!

    Reply
    1. Erin

      Thanks so much for trying it Amy! I’m glad it was a hit 🙂

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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