Season the chicken breasts with salt and pepper.

Vacuum pack the meat - preferably in bags with two pieces at a time.

Pour lukewarm water into the sous vide machine (this shortens the heating time).

Set the machine to 59 degrees Celsius (138 degrees Fahrenheit). Initially, I always set the temperature to 62 degrees, and since then I have alternated between 61 and 60 degrees. This time I decided to try 59 degrees, and it yielded a noticeably juicier piece of chicken - I have actually also seen some set the temperature at 58 degrees.

Place the vacuum-packed chickens in the now 59-degree Celsius water.

Cook the meat for 1 hour and 15 minutes.

Take the fully cooked meat out of the bag and pat it dry - preferably with a clean tea towel or paper towel. I like to buy in bulk when chicken is on sale, and then I "sous vide" all of it at once. The chicken that will not be eaten on the same day is immediately frozen after cooking (and still in the vacuum bags). That way, there is delicious, juicy chicken ready to be thawed on a busy weekday.

Before the chicken breasts are ready for serving, they need a bit of a delicious sear. Chicken breast fillets can be a bit tricky when it comes to searing because they are uneven, making it difficult to get a uniform sear. Since the meat is already cooked, it's also important not to give it too much sear (and thus further cook it), so the meat becomes dry. Here are a few suggestions on how you can sear the meat: Grill. The meat should be grilled at the highest possible heat. First, brush the meat with a bit of neutral oil before putting it on the grill - this helps to bring up the temperature so the meat gets a sear - even on surfaces that don't directly hit the grill.Blowtorch. A crème brûlée torch can actually also be used to sear your meat!Pan-seared in ghee. Ghee (clarified butter) can tolerate higher temperatures than butter alone - without burning.Pan-seared in oil/butter. First, add a neutral oil to the pan and heat it up. When the oil is hot, add the meat along with the butter.

Serve your perfectly cooked chicken with your favorite sides and enjoy that you've cracked the code to delicious, juicy chicken breast meat :-)