sous vide chicken recipe
- The Best sous vide chicken recipe
- Perfectly Cooked Sous Vide Chicken with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Cooked Sous Vide Chicken with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Perfectly Cooked Sous Vide Chicken with Garlic Butter Sauce
The Best sous vide chicken recipe
The health benefits of sous vide chicken are real too. It retains moisture better than traditional cooking, so you’re not wasting as much of the meat. And because it’s cooked at a gentle, controlled temperature, it stays packed with nutrients while being gentle on digestion. My husband and kids both notice how much more satisfying it is—no more sad, mushy chicken. Plus, it’s the kind of meal that’s easy to prep ahead and reheat, so you can have it ready when life gets hectic. It’s that kind of reliable, delicious, and practical.
Perfectly Cooked Sous Vide Chicken with Garlic Butter Sauce
A tender, restaurant-quality chicken dish cooked low and slow in a water bath, then finished with a rich garlic butter sauce. Ideal for weeknight dinners or special occasions.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tbsp fresh parsley, chopped
- 1/2 tsp lemon juice
👨🍳Directions
-
1
Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and thyme. Heat olive oil in a large pot over medium-high heat. Sear the chicken skin-side down for 3–4 minutes until golden brown. Flip and sear the other side for another 2 minutes. -
2
Transfer the seared chicken to a sous vide cooker bag or airtight container. Pour in 1/4 inch of water and seal the bag. Submerge the chicken completely in the water bath. Set the temperature to 165°F (74°C) and cook for 2–3 hours. -
3
While the chicken cooks, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Stir in the chicken broth, parsley, and lemon juice. Simmer for 2–3 minutes until slightly thickened. -
4
Remove the chicken from the water bath and let it rest for 5 minutes. Pour the garlic butter sauce over the chicken and serve immediately.
🔧Equipment
- Sous vide cooker
- Large pot
- Measuring spoons
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Cooked Sous Vide Chicken with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Perfectly Cooked Sous Vide Chicken with Garlic Butter Sauce
How long should I set the chicken to cook in the water bath?
Cook the chicken for 165°F (74°C) for 1 to 1.5 hours for medium-rare, or 175°F (79°C) for 2 to 2.5 hours for medium. Check the internal temperature with a meat thermometer before removing it to avoid overcooking.
Can I use any type of chicken for sous vide?
Yes, but for best results, use bone-in, skin-on thighs or drumsticks—they stay juicier than boneless breasts. Thighs also cook faster and hold up better to reheating.
How do I reheat the chicken after cooking?
For best texture, reheat in a water bath at 160°F (71°C) for 30 to 45 minutes, stirring occasionally. Avoid high-heat methods like grilling or broiling to prevent drying out.
What if my chicken isn’t perfectly round or symmetrical?
No problem! Sous vide works with irregular shapes. Just place the chicken in the bag, vacuum-seal it, and cook as directed. The vacuum seal ensures even cooking.
Can I add aromatics or seasoning before sealing?
Yes, but avoid overcrowding. For extra flavor, sprinkle garlic powder, smoked paprika, or fresh herbs on the chicken before sealing. Skip liquid seasonings (like broth) unless you’re making a marinade—water baths dilute flavors.
