Believe it or not, but after experimenting with sous-vide cooking for over a year now, I’ve just tried chicken breast sous-vide for the frist time! This is because I usually stick to chicken thighs, which have more flavor and are juicier and when properly cooked are just as tender as chicken breast. But after some raves about chicken breast sous-vide I thought I’d give it a try. The verdict: I still prefer chicken thighs, but the chicken breast sous-vide wasn’t bad at all!
Whenever you eat chicken, make sure to invest in at least some quality. You don’t want chicken that has been injected with water etc. This chicken breast was organic.
I seasoned the chicken breast with salt and freshly ground black pepper and sealed it with a drop of olive oil, some basil leaves and some very thin slices of lemon. Then I cooked it sous-vide for 45 minutes at 60C/140F. This time and temperature is enough to pasteurize the meat throughout, so there is no worry about food safety. This chicken breast was only 2 cm thick. For a thicker chicken breast, more time will be needed to pasteurize. You can look up the time here.
When cooking sous-vide, always use less flavorings (in this case lemon and basil) than you would normally do, because the sous-vide method will amplify the taste. You could also sprinkle a tiny bit of garlic powder on the chicken in this recipe if you like.
Then I rubbed the breast with olive oil and did a quick sear on a very hot griddle.
The chicken breast was very tender and juicy, with a nice texture that’s different from grilled chicken breast.