Modu Recipes

Striker Chef's Moist Sous Vide Chicken Breast

A recipe for pan-seared chicken breast that boasts incredible moistness without any dryness, achieved through a semi-vacuum sous vide method using a zip-top bag.

🙋 Recommended for

  • ⭐ Those tired of dry chicken breast and seeking a tender, moist texture.
  • ⭐ Those who want to properly utilize a home sous vide machine to create high-quality dishes.

Ingredients needed 🛒1 servings

  • 1 Chicken breast with skin
  • Salt, to taste
  • 1 tbsp Olive oil

Recipe 🍳

  1. Place the chicken breast with skin in a zip-top bag. Add 1 tablespoon of olive oil and salt, then toss to coat evenly.
  2. Slowly immerse the zip-top bag in a container of water, allowing the water pressure to push out the air inside. Seal the bag to create a semi-vacuum state.
  3. Cook at a low temperature of 58 degrees Celsius (136 degrees Fahrenheit) for 1 hour using a sous vide machine.
  4. After cooking, remove the chicken breast from the bag and thoroughly pat the surface dry with paper towels.
  5. Heat a pan with oil over medium-high heat. Place the chicken breast skin-side down and sear until golden brown and crispy. Finish.
  1. Place chicken breast, oil, and salt in a zip-top bag and mix.
  2. Submerge in water to remove air, then seal semi-vacuum.
  3. Cook for 1 hour in a 58°C sous vide machine.
  4. Remove and thoroughly pat the surface dry.
  5. Sear the skin side until crispy in a pan to finish.

Cooking tips 💡

  • It is essential to use chicken breast with the skin on. This prevents juices from escaping during the pan-searing process and maximizes the crispy texture.
  • Ensuring the surface is completely dry before pan-searing promotes good Maillard reaction and prevents oil splattering.

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Chicken breast with skinOlive oil
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