Jordan, I saw your food vlog on YouTube using the Sous Vide and then finishing it in the cast iron. One issue I have with chicken is mine always tastes dry & rubbery and that seems like a good way to make it taste better. What are healthy fats to fry it in the cast iron skillet to finish the chicken breasts? I think I’ll be putting them on med-high heat to finish and get the seared good bits of chicken.
I typically use clarified butter or refined olive oil (not EVOO) because their smoke points are pretty high (450* F or something like that). I’ll typically do a tbsp or so of olive oil with an aromatic herb in the sous vide packaging to cook, then pat dry, season with salt and pepper, then finish in the cast iron. Health wise, refined olive oil or safflower oil would be better in isolation compared to ghee/clarified butter, and are two commonly available oils.
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Are you marinating your chicken? If you are having trouble with dry chicken but not marinating it this is a low hanging fruit.