More Recipes•Sous Vide Recipes RecipesClick here to get great sous vide content via email
This post may contain affiliate links. Read more.
Written by Jason Logsdon
This recipe is by Mick Dimas, Culinary M.C. and Co-Owner of Add Thyme, a cooking school based in San Francisco. For a list of cooking classes offered please check out Add Thyme.
One thing I love about sous vide cooking, besides its amazing ability to keep meats moist and tender, is its convenience factor. Now I am someone who likes to cook, really loves to cook, but even if you are a little timid in the kitchen you can take heart that cooking sous vide really simplifies things for you. There may be a little bit of planning involved, but would you rather leave the planning to a food scientist figuring out a better way to add water weight to your frozen semi-meat microwave meal? It is cliché? but it all goes back to you are what you eat, literally. So why not take just a little bit of time out of your day and make something that is not only better for you but something that actually tastes good as well? OK, off my soap box. One of the quickest meals to make is using chicken breast in the sous vide. This is a recipe for sous vide Chicken Breast in Creamy Spinach Ricotta Sauce. If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Chicken Breast in Creamy Spinach Ricotta Sauce you can check out the following. Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Modernist Tools, Ingredients, and Techniques Used
Sous Vide Chicken Breast in Creamy Spinach Ricotta Sauce
Ingredients for Sous Vide Chicken Breast in Creamy Ricotta Sauce
For the Sous Vide Chicken Breast
For the Creamy Ricotta Sauce
Cooking Instructions for Sous Vide Chicken Breast in Creamy Ricotta Sauce
For the Sous Vide Chicken Breast
At least 2 to 5 hours before serving
Generously salt the chicken breast with kosher salt and place in the sous vide pouch. Add the butter and bay leaf. Seal the pouch, add to a water bath pre-heated to 146°F (63.3°C), and cook for a minimum of 1 hour, and up to 4 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
For the Creamy Ricotta Sauce
To make the sauce, first dice your shallot. Heat a saut? pan over medium high heat then add the extra virgin olive oil. Cook the shallots until they become soft, about 3-5 minutes, taking care not to brown them.
Once the shallots are soft, add your washed baby spinach and move it around the pan with a wooden spoon until the spinach has shriveled and is limp.
Add the chicken stock and bring it to a boil over high heat. Reduce the stock by half, it should take about 8 minutes.
Once the stock has reduced, lower the temperature to medium low and stir in the ricotta cheese. Be sure to mix well until the cheese is fully incorporated into the spinach and onion mixture. Simmer the mixture for about a minute, add the cayenne pepper and cream, and let it simmer for 5 minutes.
Just before serving, zest in a couple of swipes of lemon zest with a micro-plane.
To Assemble
After the sous vide chicken has cooked for a minimum of an hour remove the breasts from the bags and serve with the creamy spinach ricotta sauce spooned on top. It goes great with a brown rice pilaf and broiled asparagus.
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
This recipe is by Mick Dimas, Culinary M.C. and Co-Owner of Add Thyme, a cooking school based in San Francisco. For a list of cooking classes offered please check out Add Thyme.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating(click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Related Amazing Food Made Easy Articles
- Other "Sous Vide Recipes" Articles
- Sous Vide Raspberry Gel Recipe
- Sous Vide Porcini Vichyssoise with Charred Leek, Butter-Poached Potato, Pickled-Dill Coulis and Crispy Potato Skins Recipe
- Sous Vide Charred Leeks Recipe
- Sous Vide Butter-Poached Potato Spheres Recipe
- Sous Vide Porcini Stock Recipe
- Sous Vide French Dip Recipe
- Sous Vide Chimichurri Potatoes Recipe
- Rockey's White BBQ Sauce Recipe
- Sous Vide Chicken Thighs with Chipotle Mustard BBQ Sauce Recipe
- All Sous Vide Recipes Articles
- Other My Favorite Sous Vide Recipes
- Spicy Sous Vide Sweet Potato Salad Recipe
- Sous Vide Lamb Tajine Recipe
- Glazed Sous Vide Carrots Recipe
- Moroccan Sous Vide Snapper Recipe
- Sous Vide Squid with Sugar Snap Peas Recipe
- Sous Vide Chicken Breast Recipe in Creamy Spinach Ricotta Sauce
- Sous Vide Gefilte Fish
- Sous Vide Mahi Mahi with Corn Salad Recipe
- Sous Vide Shrimp Pomodoro Linguine Recipe
- Sous Vide Leek Salad
- All My Favorite Sous Vide Recipes
All tags for this article:Cheese, Chicken, Dish, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Recipes
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
Like What You've Read?
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Privacy Policy:
I hate SPAM and promise to keep your email address safe.
You're On Your Way to Sous Vide Success!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Privacy Policy:
I hate SPAM and promise to keep your email address safe.
