Sous Vide Chicken

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Sous Vide Chicken


  • 2 boneless, skinless chicken breasts
  • 2 tsp olive oil
  • 3 sprigs fresh thyme
  • 2 cloves garlic, lightly smashed
  • 2 tbls butter, unsalted
  • Salt & Fresh Cracked Pepper to taste


  1. Fill a stock pot or other heat resistant container 1/3 -1/2 full (depending on what is required to come just under max fill line on the sous vide) of warm water. Preheat sous vide to 146.5 degrees F.
  2. Brush olive oil evenly over both sides of chicken breasts. Season with generous amount of salt and pepper.
  3. Place chicken breasts in vacuum seal bag or Stasher bag along with thyme & garlic. Remove air & seal bag. Place in water bath.
  4. Cook for 1 hour. After 1 hour, remove bag and discard the herbs and garlic used. Remove chicken breasts and pat dry with paper towel. Heat a cast iron skillet over medium high heat until hot.
  5. Add butter; when foaming, carefully add chicken breasts. Cook for 1 minute per side or until nicely browned. Serve immediately; there is no need to rest after cooking with a sous vide.

Yield: 2 servings

Prep Time: 5 Minutes

Cook Time: 60 Minutes

Difficulty: Easy

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