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Chicken Breast (Sous Vide) — 150°F / 66°C for 1-4 hours

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Sous Vide Temperature: 150°F / 66°C

Cook Time: 1-4 hours

Overview

Chicken Breast (Sous Vide): set water bath to 150°F (66°C) for 1-4 hours. Juiciest chicken breast ever. Safe at this time/temp combo.

Key Details

  • Sous Vide Temperature: 150°F / 66°C
  • Cook Time: 1-4 hours
  • Juiciest chicken breast ever. Safe at this time/temp combo.
  • Vacuum-seal or use water displacement method
  • Sear after for Maillard reaction crust

Why This Matters

  • Sous vide provides precise temperature control
  • Impossible to overcook at the target temperature
  • Edge-to-edge even doneness
  • Restaurant-quality results at home

How To

  1. 1Set immersion circulator to 150°F (66°C)
  2. 2Season and vacuum-seal the food
  3. 3Cook for 1-4 hours
  4. 4Remove from bag and pat dry
  5. 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side

Tags

cooking-tempssous-videchicken-breast-sous-videprecision-cooking

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Frequently Asked Questions

150°F (66°C) for 1-4 hours. Juiciest chicken breast ever. Safe at this time/temp combo.