@Paul_a_phillips @snazzyq sous vide chicken is life changing IMO. I’ve been impressed with a lot of things cooked sous vide - veggies are surprisingly tender and flavorful, meat is done perfectly, etc. - but there’s something about chicken cooked absolutely perfectly that’s mind blowing.

I would follow sous vide guides out there for time and temp. We use Joule which had little videos of doneness for different temps. I think we liked the 149F for chicken breast.

@Paul_a_phillips @snazzyq I know I'm a bit late to the party, but it's all about time and temperature to reach that sweet, sweet log7 reduction. I cook my chicken breasts at 145°F for at least 2 hours after the water reaches temperature.

At that temp, the bad bacteria die after about 9-10 minutes. So if you're worried, use a good thermometer and check to make sure the meat has reached 145 at the thickest part, then add an extra 15 to 20 minutes of additional cook time just to be sure.