Sign up ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?

share|improve this question

1 Answer 1

up vote 3 down vote accepted

I would sear. It is not necessary, really, but I prefer the texture and flavor that comes with a good sear. To me, while it would be moist and tender, it would also be rather uninteresting. Bear in mind much of this is driven by personal preference.

share|improve this answer
I think I share these preferences too. This was my intuition. I imagine if I was using the chicken for a chicken salad or a sauced wrap the sear might become unnecessary. Thanks! – Brian Feb 12 '12 at 17:17

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.