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Sous Vide Chicken Parmigiana Recipe

Now that the weather is starting to turn cool it's time to begin cooking some heavier meals again. One of my favorites is chicken parmigiana. There's something about the juicy chicken, crispy crust, and gooey mozzarella cheese combined with the tangy marinara sauce that I just love.

I've started using sous vide chicken in my parmigiana and it makes the whole process so much easier. It removes all the guessing from the frying of the crust and you can just focus on making it super crispy.

This recipe is also in our new book, available at Amazon.com Sous Vide: Help for the Busy Cook or as a full-color PDF.



Making sous vide chicken parmigiana is a multi-step process but using pre-cooked chicken makes it easier and stress free. You start by cooking your chicken breasts sous vide for a few hours at 141°F / 60.5°C then remove them from the water bath.

I like a higher crust to meat ratio so now I normally cut the chicken breasts in half, but you can use them whole if you like. At this point you can refrigerate the sous vided chicken breasts until you are ready to make the meal.

When you are ready to finish the sous vide chicken parmigiana you prepare a typical battering station with flour, beaten eggs, and in this case seasoned Italian bread crumbs. The coating you use is completely up to you and you can replace the bread crumbs with panko crumbs, breading, or just seasoned flour.

Dredge (cover well) each sous vide chicken breast with the flour, dip it into the egg, and then roll it in the bread crumbs until it is nicely coated. Set it aside on a plate and repeat for each breast.

Heat some oil in a pan, about enough to come halfway up the chicken, and sear the sous vided chicken breasts in it until they turn a nice golden brown. Place the seared breasts on a sheet pan, top with basil and mozzarella and parmesan cheeses. I prefer fresh cheeses but shredded will work fine as well.

Cook the sous vide chicken parmigiana under the broiler in your oven until the cheese is bubbly and then serve. I love them with a side of spaghetti or angel hair pasta with marinara sauce.

I hope you can now enjoy some sous vide chicken parmigiana of your own.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Chicken Parmigiana you can check out the following.

Sous Vide Beef Goulash

  • Published: October 21, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 or up to 13 Hours
  • Cooks: 141°F (65.5°C) for 2 to 12 Hours
  • Serves: 4

Ingredients for Sous Vide Chicken Parmigiana

  • For the Sous Vide Chicken

  • 4 chicken breasts
  • 1/2 teaspoon garlic powder
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • Salt and pepper
  • For the Coating

  • 3/4 cup flour
  • 2 teaspoons salt
  • 1 teaspoon Black pepper
  • 2 eggs
  • 3/4 cup dried Italian bread crumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped parsley
  • For Finishing

  • 1/2 cup chopped basil
  • 8 to 10 1/4" slices of fresh mozzarella, or 1 cup shredded
  • 4 tablespoons grated parmesan cheese

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Chicken Parmigiana

For the Pre-Bath

Salt and pepper the chicken then sprinkle with the garlic powder. Place in sous vide pouches with the thyme and rosemary and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Chicken

At least 3 to 13 hours before serving

On the morning of the day you want to eat, preheat your sous vide water bath to 141°F (60.5°C). Place the pouch in the water bath for 2 to 12 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 Sous Vide Chicken Parmigiana

Preheat a pan to medium-high heat. Preheat the broiler on the oven.

First you will want to set up three stations for the breading. Combine the flour, salt, and pepper on a plate. Beat the eggs into a wide mouth bowl. Combine the bread crumbs, parmesan cheese, and parsley on another plate.

Remove the chicken from the pouches and pat dry. Dredge the chicken in the flour, then the egg, then the bread crumbs.

Add about 1/2" of oil to the pan and heat to about 350°F to 375°F (176°C to 190°C). Sear the dredged chicken breasts until the crust becomes golden brown, flip and repeat on the other side. Remove from the heat and set on a sheet pan.

Top each one with the basil and cover with the mozzarella and parmesan cheese. Broil in the oven until the cheese is browned and bubbly. Remove and serve.

Want Great Sous Vide Recipes?

Sous vide book cover large

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!

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Sous Vide Chicken Parmigiana Recipe

PT2H 4 People Ingredients: 4 chicken breasts 1/2 teaspoon garlic powder 4 sprigs fresh thyme 4 sprigs fresh rosemary 3/4 cup flour 2 teaspoons salt 1 teaspoon black pepper 2 eggs 3/4 cup dried Italian bread crumbs 1/4 cup grated parmesan cheese 2 tablespoons chopped parsley 1/2 cup chopped basil 8-10 1/4\ slices of fresh mozzarella or 1 cup shredded 4 tablespoons grated parmesan cheese
4.5283 stars - based on 53 reviews
Making sous vide chicken parmigiana is a multi-step process but using pre-cooked chicken makes it easier and stress free.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook 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 cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.