Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Using the ruler on the side of the snap weight, measure the thickness of your chicken at its thickest section.Thickness: 1 inch Freshness: fresh Time: 2 hours

Choose your preferred doneness.Taste: Soft and Juicy Temperature: 140.0 °F

Remove any excess fat or connective tissue from the chicken.

Moderately season each piece of chicken with kosher salt and fresh cracked pepper before placing them in the vacuum bag along with olive oil or unsalted butter, garlic, and thyme.

Using the vacuum sealer, make sure that the chicken is completely sealed and that any excess air has been removed from the bag.

Secure the magnetic weight to the bottom of the vacuum bag before carefully lowering it into the water bath. Secure the sous vide bag by inserting the bag clip into the rack.

Allow the chicken breast to sous vide for the duration of the given cooking time.

Once the chicken has finished cooking, carefully remove it from the water bath. Remove the chicken from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray. Before searing, thoroughly dry each piece of chicken with a paper towel.

Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to smoke lightly, add the chicken to the pan and sear for approximately 1 to 2 minutes. When searing the last side, add the butter and aromatics to the pan and spoon the aromatic butter over the chicken.

Whether you are enjoying it thinly sliced over a bed of salad greens or served with roasted vegetables and creamy mashed potatoes, sous vide chicken breast is guaranteed to steal the show.