Sous Vide Chicken

Sous Vide Chicken

No more dry chicken! Make tender chicket fillet using a sous-vide precision cooker. Serve with a cabbage casserole and a whiskey and pepper sauce. Your dinner guests will be impressed for sure.


This is a recipe for extremely tender sous vide chicken with thyme
Course Main Course
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2 servings


  • 2 pcs chicken breast
  • 50 g Butter
  • Fresh thyme
  • Salt and pepper


  • Season the chicken breasts.
  • Slide the seasoned chicken together with butter into a vacuum-seal bag.
  • Seal the bag with a vacuum-sealer.
  • Preheat your sous-vide precision cooker to a temperature of 65 degrees. Allow the water bath to come to the right temperature before adding your chicken.
  • Cook for 2 hours.
  • Remove the chicken from the bag and heat a stainless steel skillet to medium-high heat. 
  • Carefully add the chicken to the hot pan and fry for about 1 minute on each side.
  • Cut the chicken into 3 to 4 thick slices to make it easier to eat when serving.
  • Serve the chicken immediately garnished fresh herbs.
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