Sous Vide Cajun Boneless Chicken Breast with Creamy Pan Sauce

Prepare the Sous Vide Bath: Fill a large pot with water and immerse a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) according to the manufacturer's instructions.

Prepare the Chicken: Gently pound the chicken breasts with a meat mallet until they reach a uniform thickness of approximately 3/4 to 1 inch. Generously season both sides with Cajun seasoning. Carefully place each chicken breast into individual vacuum bags and seal securely using a vacuum sealer.

Sous Vide Cooking: Gently lower the sealed bags into the preheated water bath, ensuring they are fully submerged. Set a timer for 1 hour. Once the timer elapses, carefully remove the chicken from the water bath and immediately plunge it into an ice bath for 5 minutes to halt the cooking process. Remove the chicken from the bags and thoroughly pat dry with paper towels.

Searing the Chicken: Heat butter and avocado oil in a large skillet over high heat until the mixture just begins to smoke. Sear the chicken in the hot butter-oil mixture for 30 to 45 seconds per side, ensuring even browning on all surfaces. Remove the seared chicken to a plate and loosely cover with foil to keep warm.

Crafting the Pan Sauce: Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 15 to 30 seconds. Whisk in chicken broth and bring to a gentle simmer. Allow the mixture to reduce slightly, about 3 to 4 minutes. Incorporate heavy cream and black pepper, bringing the sauce to a light simmer. Cook, whisking constantly, until the sauce thickens to your desired consistency. Stir in Parmesan cheese, 1 tablespoon at a time, until fully melted and combined. Sprinkle in fresh thyme. Taste and adjust salt as needed.

Final Touches: Generously drizzle the creamy Parmesan sauce over the seared chicken breasts. Serve immediately and savor the symphony of flavors.