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

Overview

Sous Vide Chicken Breast: set water bath to 150°F (66°C) for 1-4 hours. Juiciest chicken you'll ever have. 150°F is safe (pasteurized at that temp for 2.8 min). 165°F is instant-kill temp — 150°F held for time achieves same safety. Season before bagging. Sear after for color.

Key Details

• Sous Vide Temperature: 150°F / 66°C
• Cook Time: 1-4 hours
• Juiciest chicken you'll ever have. 150°F is safe (pasteurized at that temp for 2.8 min). 165°F is instant-kill temp — 150°F held for time achieves same safety. Season before bagging. Sear after for color.
• Vacuum seal or use water displacement method (ziplock bag) to remove air
• A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

• Sous vide provides precise temperature control impossible with other methods
• Food cannot overcook — it reaches target temp and stays there
• Extended cooking time at lower temps achieves pasteurization safely
• Results are perfectly even from edge to center

How To

1. 1Set sous vide circulator to 150°F (66°C)
2. 2Season food and seal in vacuum bag or ziplock using water displacement
3. 3Place bag in water bath and cook for 1-4 hours
4. 4Remove from bag and pat very dry with paper towels
5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

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