Sous Vide Chicken Parmesan

This Sous Vide Chicken Parmesan has amazingly juicy chicken topped with plenty of sauce, cheese, and breadcrumbs. Yum!

Chicken Parmesan is the dish I get at every new Italian restaurant I go to. I think it’s the perfect way to judge a new place. From tomato sauce to the pasta to the chicken itself, there’s so many components that it really highlights how good (or bad!) a place is. 

Because of this, I’ve always been intimidated to make it at home. But once I started sous viding I knew that I could perfectly cook the chicken breast so I decided to give it a shot!

Jump To:

1. How To Make Sous Vide Chicken Parmesan
2. What Temperature Should I Use?
3. Sous Vide Chicken Parmesan

How To Make Sous Vide Chicken Parmesan

Instead of fully coating the chicken with breadcrumbs, I usually opt for a lighter preparation and use panko bread crumbs at the end to add the crunch to the top. It removes the need to fry anything in oil, saves a ton of time, and I honestly think it tastes just about as good as the traditional way!

Plus it all comes together in about 15 minutes once the chicken is cooked!

I love to serve this with a side of fresh spaghetti or linguine, though even zucchini noodles work great too!

You can also easily increase or decrease the amount of sauce or cheese you use, depending on your preferences.

What Temperature Should I Use?

For this recipe I love 140°F (60°C) as it is really juicy, and still gives me some more leeway when I put it under the broiler. If you’re wondering why the temp is so low, you can read about why sous vide makes chicken safer.

Sous Vide Chicken Parmesan

Contributor: Jason Logsdon

This Sous Vide Chicken Parmesan has amazingly juicy chicken topped with plenty of sauce, cheese, and breadcrumbs. Yum!

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• Author: Jason Logsdon
• Prep Time: 5 minutes
• Cook Time: 2 hour 45 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Entrée
• Method: Sous Vide
• Cuisine: Italian

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Ingredients

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• 4 (1 – 1.5 in. thick) chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 jar (24 oz.) of your favorite spaghetti tomato sauce
• 6 oz. shredded part-skim mozzarella cheese
• 3 Tbsp. grated Parmesan cheese
• 1/4 cup panko breadcrumbs

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Instructions

1. Preheat a water bath to 140°F (60°C).
2. Sprinkle the chicken on all sides with the salt, garlic powder, and onion powder.
3. Place in a sous vide bag in a single layer and seal it.
4. Place in the water bath and cook for 2 and 1/2 hours, or until pasteurized.
5. When the chicken is almost done, begin heating the sauce in a saucepan or pot over medium heat.
6. Remove the chicken from the sous vide bath.
7. Preheat your broiler.
8. In an oven safe dish, add the 2/3 of the tomato sauce. Place the chicken breasts in a single layer. Top each with a spoonful of sauce then evenly distribute the mozzarella cheese and Parmesan cheese over the top. Place under the broiler until the cheese is melted.
9. Sprinkle with the panko bread crumbs and place back under the broiler until the bread crumbs have started to brown.
10. Remove from the oven and serve.