Basic Chicken Breast

Basic Chicken Breast


  • 1 Chicken Breast

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil or vegetable oi

Step 1

Set the Sous Vide Precision Cooker to 130ºF (54.4ºC).


Step 2

Generously season the steak with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.


Step 3

Place the bag in the water bath and set the timer for 2 hours.


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