The Butler's Table

Sous Vide Chicken Breast

One-hour sous-vide chicken breast finished with a fast high-heat sear.

General General Gluten-free Gluten-free Chicken Chicken Sous vide Sous vide Pan Pan Main Main

Ingredients

Method

  1. Bag the chicken

    Put the chicken breast in a sous-vide bag with the olive oil and salt. Seal the bag well.

  2. Cook sous vide

    Heat the water bath to your chosen texture temperature. Use 65 degrees C for the recommended tender and juicy finish. Cook the sealed chicken for 1 hour.

  3. Sear

    Remove the chicken from the bag and pat it dry. Sear in a very hot pan for 1 minute on each side, just long enough to brown the surface.

Notes

Texture guide: 60 degrees C is soft and vibrant, 65 degrees C is tender and juicy, 70 degrees C is springy and chewy, 75 degrees C is set and fibrous, and 80 degrees C is firm and tacky.

The quantities assume one chicken breast. Scale the chicken breast count first, then adjust the salt and oil to suit the size of the pieces.