Sous Vide Chicken Breast

Step 1

Preheat your water bath to 145 degrees (or select temperature for desired texture).

Step 2

Trim excess fat off chicken breast, pat dry and season with salt, pepper or whatever seasoning you’d like.

Step 3

Place in a bag to vacuum seal or use a freezer safe plastic bags and use the water displacement method (in notes below).

Step 4

Add chicken to the water bath and cook for at least 1 hour or 1-2 hours if it is a bone in chicken breast or frozen chicken breast.

Step 5

Once fully cooked, remove from the water bath. If using cold or saving in fridge, place in ice bath for 10 minutes and refrigerate. If you are cooking them right away, remove from bag, drain excess liquid and pat dry.  Add desired herbs and seasonings and pan sear, broil or air fry (see notes) and serve hot.