Description

Achieve restaurant-quality chicken breast with this recipe combining brining, sous vide cooking, and a quick sear for unbelievably tender and flavorful results. This technique ensures a juicy, melt-in-your-mouth experience.

Ingredients

Scale

500 ml (2 cups) Cold Water: For the brine, use filtered water for purest flavor.
30 g (2 Tbsp) Kosher Salt: Preferred for brining due to its crystal size.
10 g (2 tsp) Brown Sugar: Balances saltiness and adds sweetness.
2 g (½ tsp) Black Peppercorns, Lightly Crushed: Infuses brine with warm spice.
1 Bay Leaf: Adds herbal complexity to the brine.
300 g (10 oz) Boneless Skinless Chicken Breasts, Pounded to 1 cm (½ inch) Thickness: Ensures even cooking.
15 ml (1 Tbsp) Olive Oil: For vacuum sealing and heat transfer.
5 g (1 tsp) Smoked Paprika: Adds color and smoky flavor.
2 g (½ tsp) Ground White Pepper: Delicate heat for the spice rub.
2 g (½ tsp) Garlic Powder: Savory aromatic element.
2 g (½ tsp) Onion Powder: Enhances savory notes.
1 g (¼ tsp) Ground Coriander: Warm, citrusy aroma.
1 g (¼ tsp) Dried Thyme: Classic herbal flavor.
1 g (¼ tsp) Dried Oregano: Earthy note to the rub.
30 ml (2 Tbsp) Clarified Butter (Vegetable Ghee): High smoke point for searing.
15 ml (1 Tbsp) Olive Oil: Prevents butter from burning during searing.
5 g (1 tsp) Fresh Basil Leaves Blended with 30 ml (2 Tbsp) Olive Oil, Strained: Fresh aromatic finish.
5 g (1 tsp) Finely Grated Lemon Zest: Bright citrus garnish.
10 g (2 tsp) Microgreens (e.g., Radish or Mustard): Adds color and peppery flavor.

Instructions

Prepare Brine: Combine water, salt, sugar, peppercorns, and bay leaf; dissolve and chill.
Brine Chicken: Submerge chicken in chilled brine for 45 minutes.
Dry & Season: Pat chicken dry, then coat with spice rub.
Vacuum Seal: Seal chicken with olive oil in vacuum bags.
Sous Vide Cook: Cook at 60°C (140°F) for 1 hour 30 minutes.
Sear Chicken: Sear in hot clarified butter and oil for 45 seconds per side.
Rest & Finish: Rest chicken for 3 minutes, then prepare herb oil.
Plate & Garnish: Slice, drizzle with herb oil, and garnish with microgreens and lemon zest.

Notes

Pounding chicken to an even thickness is crucial for consistent cooking, especially with sous vide. Patting the chicken completely dry before searing is essential for achieving a good crust.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Poultry
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 150g
Calories: 350 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 80 mg

Keywords: chicken, sous vide, brine, sear, restaurant style, tender, juicy, flavorful