Cook your chicken breast sous vide, seasoned with fresh herbs and garlic – and I promise you will never want to eat it any other way again!
1/4 – 1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon ground paprika
1/4 teaspoon dried garlic powder
Black pepper to taste
For the chicken:
2 chicken breasts
2 teaspoons olive oil
1 sprig fresh rosemary
1-2 sprigs fresh thyme
1 tablespoon butter
Prep: Prepare your sous vide machine according to the manufacturer’s instructions and set it to heat to 146.5°F.
Season chicken: Mix all ingredients for the seasoning in a small bowl, then rub all over the chicken.
Bag chicken up: Pour the olive oil in the sous vide bag. Then, place the chicken laying flat at the bottom of the sous vide bag (fold the rim over before inserting the chicken, to avoid contamination – see the step photos below). Add the thyme and rosemary sprigs (if using) and vacuum-seal the bag moderatly snug.
Cook: Place the bag in the heated water batch and, with the sous vide machine running, cook it for 1 hour or until done (check the internal temperature with a thermometer, if you’re unsure).
Finish: Unbag the chicken, discard the aromatics. Heat the butter in a large skillet over medium-high heat. Once sizzling, add the chicken and brown 30-60 seconds on either side while pushin down on the chicken slightly to maximise contact between the meat and the skillet. Serve immediately.