Cook: Sous vide chicken breast

3 StepsSous vide chicken breast · 6 servings

Chicken · Step 1 of 3

Season 6 chicken breasts with 14 g fine salt, bag with 6 sprigs 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