Fill stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator.

Heat water to temperature based on your preferred doneness for your chicken. We prefer our chicken cooked to 149 degrees F. You can go up to 158 for chewier chicken.

While water is heating, season chicken breasts and place them each in a separate plastic zip-top bag OR vacuum-seal bag. Add a drizzle of olive oil.

When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold top of bag over the side of the stockpot. Clip bag to the side, if needed.

Set timer for cook time. Cook time depends on thickness of your chicken (1-inch = 45 minutes, 1 1/2-inches = 90 minutes).

After cook time is finished, remove bags from sous vide and remove chicken breasts from bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear chicken breasts 1 minute on each side.