Sous Vide Chicken Breast

---
title: Sous Vide Chicken Breast
servings: 4
time: 2 hours
tags: [sous-vide, chicken, breast, poultry]
cuisine: American
difficulty: easy
source: "roambackup.md"
description: "Sous Vide Chicken Breast"
---

== Temperature and Timing Chart ==

Very soft and juicy, served hot: 140°F / 60°C for ~{1.5%hours} to ~{4%hours}

Tender and juicy, served cold (for cold chicken salad): 150°F / 66°C for ~{1%hour} to ~{4%hours}

Juicy, tender and slightly stringy, served hot: 155°F / 68°C for ~{1%hour} to ~{4%hours}

Traditional, juicy, firm and slightly stringy, served hot: 160°F / 71°C for ~{1%hour} to ~{4%hours}

Preheat #sous vide immersion circulator{} to desired temperature.

Season @chicken breast{} with @salt and pepper{} and place in a vacuum bag. Seal according to manufacturer's instructions.

Cook in the water bath for the recommended time based on desired texture.

Remove from bag, pat dry, and sear in a hot #skillet{} for 30 seconds per side if desired. Serve immediately.