Basic Sous Vide Chicken Breast: To Brine or Not to Brine?
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
2 (8- to 10-ounce) boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
2 teaspoons garlic salt, divided
1 teaspoon freshly ground black pepper, divided
Set the Anova Sous Vide Precision Cooker to 146°F (63°C).
Place each chicken breast in its own medium zipper lock or vacuum seal bag. Divide the olive oil, garlic salt, and pepper between the bags. Seal using the water immersion technique or a vacuum sealer on the moist setting.
Place the bags in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag, let it rest for five minutes, then slice and serve with a lightly dressed arugula salad, with rice, or save it for later.
NOTE: For a little extra flavor and visual appeal, grill the cooked chicken breasts for about a minute on each side over high heat.