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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?

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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.

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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
Any tips on getting an even sear on the uneven chicken breast? I got so-so results with the cast iron. Wondering if this would be a good time to whip out the torch! – Brian Feb 12 '12 at 22:56
That's always going to be a challenge. Maybe use the broiler? Of course, there's always the torch. Can't fault you for breaking it out, whether you need it or not! – Sean Hart Feb 12 '12 at 23:48

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