When I'm making sous vide chicken breast, I like ot keep things REALLY simple. I want the meat to be juicy and tender and I am not a big fan of pink chicken. After testing a few times and temperatures out, I found this combination to work just right for my tastes. Of course, you do not have to include the salt, pepper, OR garlic powder if any do not comply with your dietary guidelines, but I personally enjoy the hint of flavor that the combination brings to the meat. This chicken is absolutely perfect on its own or as a base for other chicken dishes.
NOTE: This recipe is designed for chicken breasts up to 1"/2.5cm thick. For thicker breasts, up to 2", you will need to use the manual setting and increase the time to 2 hours.
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.