Cook: Sous vide chicken breast

3 StepsSous vide chicken breast · 1 serving

Chicken · Step 1 of 3

Season 1 chicken breast with 2.5 g fine salt, bag with 1 sprig thyme.
Chicken · Step 2 of 3

Cook in a 60 °C water bath.

60 °C

At 60 °C, chicken is safe once the centre has been held at that temperature for at least 12 minutes (USDA FSIS time and temperature guidance). The bath time here includes that hold. USDA FSIS
Chicken · Step 3 of 3

Pat dry and sear in 15 ml olive oil over high heat, 1 min per side.

230 °C