{"id":5310,"date":"2021-08-02T17:22:01","date_gmt":"2021-08-02T17:22:01","guid":{"rendered":"https:\/\/chef.shangeryou.com\/seared-sous-vide-chicken-breast\/"},"modified":"2026-06-09T09:47:50","modified_gmt":"2026-06-09T09:47:50","slug":"seared-sous-vide-chicken-breast","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/seared-sous-vide-chicken-breast\/","title":{"rendered":"Seared Sous Vide Chicken Breast"},"content":{"rendered":"Chicken breast is one of those meats that are either so good you can never forget it, or so bad you can never forget it. Our purpose today is to share how to make The Ultimate Juicy Never-Able-To-Forget-It Chicken Breast.\n\nThe technique we are going to use to do this is called Sous Vide. It is a French cooking technique that uses vacuum sealing and temperature controlled hot water to cook something in. It is not new technology, but the science of the technique is that you can cook something in its own juices by circulating hot water around it for a long period of time. The meat does not dry out because it is vacuum sealed and is able to retain the moisture rather than losing it through cooking. Now that we have a basic understanding of what Sous Vide cooking is, we are going to go through the process step by step to demonstrate how simple it is to do, and how easy it is to make.\n\n\n\nFirst, we will need the mechanical cooking apparatus required to do Sous Vide cooking. For this we will need either a Sous Vide cooker, a Sous Vide pump, or pressure-cooking device with a Sous Vide setting. Today I am using an Instant Pot Duo with an 8-quart capacity. It has the Sous Vide setting and we will look at what to set it on and for how long it needs to cook.\n\n\n\nSecond, we will need our ChefsTemp Final Touch X10<\/a>. We need our instant read thermometer to make sure that our final temp is at 165\u2070F when we remove it from the grill.\n\n\n\nAs you can see, I have set it to 150\u2070F for 3:30, which is three hours and 30 minutes. At this setting the meat will be done, and ready for the next step of crisping the skin or removing the skin and dicing it for say chicken salad. Now you may be asking if the only setting to use, and the answer is no. It depends on what final cooked product you are looking for.\n\nSous Vide Cooking Temperatures and Timing Chart for Chicken Breast<\/strong><\/span>\n\nTexture: Very soft and juicy, served hot\n\nTemperature: 140\u2070F\n\nTiming: 1.5 to 4 hours depending on weight of chicken breast\n\nTexture: Tender and juicy, served cold (for chicken salad)\n\nTemperature: 150\u2070F\n\nTiming: 1 to 4 hours depending on weight of chicken breast\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/08\/Chefstemp-instant-pot.jpg\n\nTexture: Traditional, juicy, firm and slightly stringy, served hot\n\nTemperature: 150\u2070F\n\nTiming: 1 to 4 hours\n\n\n\nTexture: Traditional, juicy, firm and slightly stringy, served hot\n\nTemperature: 160\u2070F\n\nTiming: 1 to 4 hours\n\n\n\nIngredients:<\/strong><\/span>\n\n\n