Mold Detox Friendly Sous Vide Chicken Breast
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 tbsp unsalted butter
- 1 tbsp neutral oil (such as avocado or canola oil)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Attach the immersion circulator to a large pot or deep container and fill with water. Set the circulator to 145°F (63°C) — this temperature produces chicken that is fully safe and noticeably juicier than higher-temperature cooking — and allow the water to come to temperature.
- 2
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Season the chicken evenly on all sides with the spice mixture.
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