I eat a lot of chicken breasts. It’s lean and healthy. I have tried all different ways of making chicken breast to try and make it tender/juicy. Some methods work better than others.
The only method I haven’t tried is sous vide. I have heard about it and have seen it, but have never tried it myself. I finally broke down and bought an immersion circulator.
The first thing I made was some brined chicken breast. 90 minutes at 140F later, I was blown away by how juicy and tender the chicken was. I am never going back to any other cooking methods when it comes to chicken breasts.