Cook: Sous vide chicken breast

3 StepsSous vide chicken breast · 2 servings

Chicken · Step 1 of 3

Season ≈ 545 g chicken breasts with 4.5 g fine salt, bag with ≈ 2 g 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 ≈ 14 g olive oil over high heat, 1 min per side.

230 °C