Your First Sous Vide Recipe



Chicken Breast


Heat a water bath to 63˚C. (I use the Sansaire immersion circulator, but I know a lot of folks who use and love the Anova.

Put the chicken breast into a Ziploc freezer bag.

Cook sous vide for 1 hour.

If you prefer the chicken hot, pat it dry and then sear in a pan over medium heat for 30 seconds per side. Serve immediately.

If you’re saving it for later, chill the chicken—still in the bag—in an ice bath, and then refrigerate.

See How To Do It!