--- title: "Sous Vide Chicken Breast" description: "Sous Vide Chicken Breast" url: "https://briansunter.com/recipes/sous-vide-chicken-breast" --- # Sous Vide Chicken Breast Sous Vide Chicken Breast 20h 30m 4 servings sous-vide chicken breast poultry Scale Units ## Ingredients - \- chicken breast - \- salt and pepper ## Equipment - sous vide immersion circulator - skillet ## Instructions ### Temperature and Timing Chart 1 Very soft and juicy, served hot: 140 °F / 60 °C for 1.5 hours to 4 hours 2 Tender and juicy, served cold (for cold chicken salad): 150 °F / 66 °C for 1 hour to 4 hours 3 Juicy, tender and slightly stringy, served hot: 155 °F / 68 °C for 1 hour to 4 hours 4 Traditional, juicy, firm and slightly stringy, served hot: 160 °F / 71 °C for 1 hour to 4 hours 5 Preheat sous vide immersion circulator to desired temperature. 6 Season chicken breast with salt and pepper and place in a vacuum bag. Seal according to manufacturer's instructions. 7 Cook in the water bath for the recommended time based on desired texture. 8 Remove from bag, pat dry, and sear in a hot skillet for 30 seconds per side if desired. Serve immediately. View Cooklang Source recipe.cook ``` --- title: Sous Vide Chicken Breast servings: 4 time: 2 hours tags: [sous-vide, chicken, breast, poultry] cuisine: American difficulty: easy description: "Sous Vide Chicken Breast" rating: 4.5 --- == 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. ```