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Sous Vide Chicken Breast

by Matt Kennard

155F for an hour, then seasoned and seared. Juicy chicken breast every time, with no window to miss.

Serves
4
Active
15 min
Bath time
1 hour
Total
1 hr 15 min
Bath temp
155°F / 68.3°C
Sous vide SearedchickenDinner

Ingredients

4

Method

  1. Heat 155F

    Set the water bath to 155F and let it come up to temperature.

  2. Prep sealed

    Bag it plain -- no seasoning, no oil. Vacuum seal, or use a zip bag and the water displacement method.

  3. Heat 1 hour · through at bath temperature

    Cook for 1 hour.

  4. Rest completely dry

    Take it out, open the bag and pat it completely dry. Dry is the whole game: wet meat steams instead of searing.

  5. Prep seasoned

    Season now -- salt, pepper and garlic powder as the base, plus whatever else the cook calls for.

  6. Sear 45 sec a side · coloured, not cooked further

    Sear hot and fast in stainless or cast iron with a neutral high-heat oil, or over a hot grill. About 45 seconds a side is plenty -- you want color, not more cooking.

  7. Prep served

    Slice and serve, or build a pan sauce in the same pan while it rests.

If it's not right

What you seeWhyWhat to do
Dry It was seared too long, not cooked too long. Shorter, hotter sear.
Pale, no crust Not dry enough before searing, or the pan was not hot enough. Pat dry twice and get the pan properly hot.
Rubbery surface Salted in the bag. Season after the bath.

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