Chicken Breasts (boneless)

145° F for 1 1/2 to 2 hours is the magic number

Author

David Musson

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 145F / 62.8C

Ingredients

• 2 Boneless chicken breasts without skin

Directions

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
2. Fill a large pot or container with water and turn the sous vide machine on to 145° F. Season the chicken liberally with kosher salt & freshly ground pepper; placing a few fresh thyme sprigs on each side of the breasts. If using a sauce, add that to the bag then add the chicken. Vacuum seal or get as much air out as you can if using a ziplock bag. Clip the bag to the side of the pot or container to keep it in place. Cook the chicken at 145° F for 1 1/2 to 2 hours (same result within this time window). Remove from the bag and rest on a cutting board for about 5 minutes before serving.

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1. While you might quickly sear skin-on chicken breasts or other proteins after they cook sous vide; there’s really no reason to do this with boneless skinless chicken breasts as there is no fat to crisp.