Chicken Has Never Tasted So Good!

delectable sous vide chicken recipes, crusty and super crispy chicken thighs, tasty sous vide chicken breasts.Have you ever pondered of your dining table filled with exquisite and mouth-watering meals? How about indulging to different tastes of chicken? What more if it is cooked in sous vide.

Now here are some sous vide chicken recipes that you should try. I bet that once you tasted these delectable menus cooked in sous vide, you surely would make it your ultimate favorite. Go ahead. Indulge.

Recommended reading: Ultimate Guide to the Best Sous Vide Vacuum Sealers

Tasty Chicken Breast Mania

Take pleasure in your dining with this tasty sous vide chicken breast recipe. All you need to prepare are the following ingredients:

2 chicken breasts (you can choose either skinless or skin-on)

4 tablespoons butter (of your choice)

1 teaspoon dried basil

Salt and pepper (to taste)

1 clove garlic (optional)

How to cook:

1.      Fill and preheat your sous vide supreme water oven with 146F/63.5C temperature.

2.      Simply place 2 chicken breasts into a small cooking pouch.

3.      Add the dried basil, butter, salt, and pepper. Then vacuum seal.

4.      Sink the sealed bag in the water oven to cook for at least 1 hour up to 3 hours.

5.      Melt the butter in the skillet pan over medium-high heat. To get more flavors, simply add garlic. Sear the chicken breasts with a torch for about 45-60 seconds until they become light brown or golden.

6.      Serve and indulge.

Chicken Breasts with Herbs


2 pouches chicken breasts (skin-on)

1 pouch cooked potatoes

1 pouch cooked peppers

3 tablespoons butter (any kind of butter will do)

Salt and pepper (to taste)


1 garlic clove (peeled)

How to cook:

1.      Prepare your sous vide supreme and fill it with hot water, then preheat to 160F/71C.

2.      Put together the chicken, potatoes, and peppers into the water bath and heat for 20-40 minutes.

3.      Preheat the oven broiler to a high temperature.

4.      Melt the butter. Season with salt and pepper to taste. Add the herbs and the garlic. Then set them aside.

5.      Take the chicken out of the water bath and open the pouches. Pat them dry and transfer to the oven proof pan.

6.      Brush the skin of the chicken with the herbed butter and put the chicken under the broiler for about 6 minutes.

7.      Remove the chicken from the oven as it turned golden.

8.      Serve with pleasure.

Understand more about why you should try the chicken breasts. It is explained at this page

Chicken Barbecue with Chocolate Chile Sauce


4 chicken breasts

1 orange (cut into 8 wedges for garnish)

Cilantro (for garnish)

Chocolate chile barbecue sauce

How to cook:

1.      Fill the sous vide supreme with water and preheat to 146F/63.5C.

2.      Spice up the chicken with salt and pepper.

3.      Separate the chicken breasts into two parts between two large gallon cooking pouches. Two to a pouch and then vacuum seal.

4.      Sink into the water bath and cook for at least 2-6 hours.

5.      Preheat an oiled grill to high temperature.

6.      Remove the chicken breasts from the cooking pouches and brush with chili chocolate barbecue sauce.

7.      Sear the breasts on the hot oiled grill for approximately 1 minute until caramelized.

8.      Embellish with chopped cilantro and orange wedges.

9.      Serve with delight.

Sun dried tomato Vinaigrette Chicken Craze


4 chicken breasts (skin-on)

Salt and black pepper

1 poblano pepper

1 teaspoon honey

1 teaspoon soy sauce

2 teaspoon fresh lemon juice

1 tablespoon vegetable oil

½ cup oil-packed sun-dried tomatoes

How to cook:

1.      Fill the water oven and preheat to 140F.

2.      Season the chicken with salt and pepper. Place in sous vide cooking bags and vacuum seal with a sous vide vacuum sealer.

3.      Cook in water oven for at least 1 hour and 35 minutes and up to 10 hours. Meanwhile, make the vinaigrette.

4.      Set burner to high heat and place poblano pepper directly on the flame. Cook for about 5 minutes.

5.      Place poblano pepper in covered container or paper bag until skin is loosened about 3 minutes.

6.      Peel skin under cool running water. Remove stem. Cut into ¼ – inch dice and combine with sun-dried tomatoes with the herbs and oil, honey, soy sauce, hot sauce, and lemon juice.

7.      Add oil to large and thick skillet pan to hold the chicken in single layer. Heat over medium-high heat until oil gleams.

8.      Remove the chicken from pouches and pat dry.

9.      Add the chicken to heated oil until it becomes brown in color. If you want a healthier way to prepare, use a sous vide torch

10.  Add the vinaigrette for flavor.

11.  Serve and indulge.

Ancho Chile Pasted Chicken Pleasure

3-4 skinless chicken breasts

3 dried ancho chilies

1 onion (peeled and quartered)

2 garlic cloves

2 tablespoons (30ml) oil

1 teaspoon (5ml) salt

How to cook:

1.      Fill and preheat your water bath at 146F/63.5C temperature.

2.      Sink the ancho chilies in hot water for 5 about minutes. Carefully remove the stems.

3.      Puree the chilies in a blender with the onion, garlic cloves, oil and salt until smooth paste forms.

4.      Fairly massage the ancho chilies paste all over the chicken breasts.

5.      Put the chicken breasts in a single layer into the bags and vacuum seal. And let the chicken marinate in the fridge for 1-2 hours before cooking them in sous vide.

6.      Soak the sealed pouches in the water bath and cook for about 2 hours.

7.      Serve with pleasure.

Crusty Chicken Thighs

6 chicken thighs (skin-on or boneless)

Kosher salt

Freshly ground black pepper

Garlic powder and dried thyme to season

6 tablespoons unsalted butter, ghee or duck fat

2 tablespoons (30ml) lard

How to cook:

1.      Fill your sous vide supreme with water and preheat to 150F/65C.

2.      Make the chicken thighs fairly flat and then dry them up. Right on the flesh side, pour small drops of pepper, salt, dried thyme garlic powder.

3.      Rub some butter to each thigh. Then place inside the pouch and seal.

4.      Let it drown in the water bath for about an hour.

5.      Heat the lard over medium heat.

6.      When the lard is hot enough, add the thighs and leave them for at least 5 minutes until they become crispy.

7.      Remove the thigh and sprinkle the herbs on the skin.

8.      Serve and indulge.

Craving more chicken? Here’s some great recipes you’ll love!

Want to take advantage of having not to worry about overcooking your foods? In sous vide, it is absolutely possible. To check on the high-quality cooking machines, see the reviews at and other sous vide product reviews.


  1. Ray
    • Joe

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