58°C Sous Vide Chicken Breast - How to Cook Chicken Breast to its perfection

From childhood to adulthood, BigBoy has always loved eating chicken breast. Whenever Mom cooks white cut chicken, my first choice is always the chicken breast. Ultimately, it's because it's boneless and easy to eat. For a lazy person like me, chicken breast is the best part...

Why is chicken breast less tender compared to chicken thighs, even though it is less active?

Chicken breast, despite being less active, feels less tender primarily due to differences in muscle structure and fat content.

1. Low fat content: Chicken breast has less fat, which means it lacks the lubricating effect of fat. In contrast, cuts like thighs or wings contain more fat, making them juicier and more tender. The low fat in chicken breast causes it to dry out more easily during cooking.

2. Tight muscle fibers: Chicken breast is made up of many white muscle fibers, which are designed for short bursts of activity rather than continuous motion. These white fibers are denser and contain less water, making the meat drier and less tender compared to the more active, darker meat of the thighs.

3. Cooking method matters: Chicken breast can easily become tough and dry if overcooked. Proper cooking methods, such as low-temperature slow cooking or using marinades to tenderise the meat, can significantly improve its texture.

Health and Flavour in Harmony

Many people tend to avoid chicken breast due to its less tender texture. However, in recent years, chicken breast has gained popularity because of its low fat and high protein content. Whether you're focused on fitness or following the keto diet trend, chicken breast is a great addition to your menu.

Despite being less active, chicken breast's low fat and firm muscle fibers make it less tender compared to other cuts. But with the right cooking techniques, chicken breast can truly shine! In fact, when cooked properly, its texture can be even more tender than that of chicken thighs. Today, I’ll introduce you to 58-degree slow-cooked chicken breast, which ensures an incredibly smooth and juicy result.

The Secret of 58°C Sous Vide Chicken Breast

The sous-vide immersion circulator is an invaluable tool for achieving perfectly tender chicken breast. After numerous tests with different temperatures and times, I found the ideal method to Sous Vide Chicken Breast: 58°C for 60 minutes.

This precise technique results in chicken that is tender and juicy on the inside. After slow-cooking, a quick sear on the surface creates a crispy, flavorful exterior. The contrast of the crispy outer layer and the incredibly smooth texture inside is remarkable. Served simply with olive oil and balsamic vinegar, this dish offers endless deliciousness.

Ingredients (serve 1-2)

Steps