sous vous recipe

Written BySheba G Updated On
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The Best sous vous recipe

I’ve been making this sous vide chicken breast recipe for years, and it’s become a staple in our household—not just because it’s foolproof, but because it delivers something special. I love how it lets the chicken absorb flavors without overpowering them, so the natural sweetness shines through, and the texture is always tender, almost melt-in-your-mouth perfect. My kids swear by it, too—they’ll eat it straight from the pan after it cooks, and honestly, I don’t blame them. It’s simple enough to prep ahead, making it ideal for busy weeknights or when you need something hearty for a family dinner. Plus, the health benefits are a bonus—it’s lean, packed with protein, and since it’s cooked slowly, you’re not losing all those nutrients in the process. It’s the kind of dish that feels like a little treat without being one, and it’s just as good the next day too.
Crispy Sous Vide Chicken with Garlic Tomato Sauce

Crispy Sous Vide Chicken with Garlic Tomato Sauce

4.6 from 1748 votes

A simple, restaurant-quality dish where tender chicken is cooked to perfection in a sous vide bath, then finished in the oven for a crispy exterior. The garlic-infused tomato sauce adds a bright, flavorful contrast.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp olive oil
For the Sauce
  • 1 cup tomato sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • ½ cup heavy cream
  • Salt and pepper to taste

👨‍🍳Directions

  1. 1
    Pat chicken breasts dry and season both sides with smoked paprika, garlic powder, salt, and pepper. Set aside.
  2. 2
    In a mixing bowl, combine flour and salt. Dredge each chicken breast in the flour mixture, pressing lightly to adhere.
  3. 3
    Heat olive oil in a large pot over medium-high heat. Cook chicken for 3–4 minutes per side until golden. Remove and set aside.
  4. 4
    Prepare a sous vide bath by filling a pot with 2–3 inches of water and heating to 165°F. Submerge chicken for 25 minutes.
  5. 5
    While chicken rests, heat tomato sauce in a saucepan over medium heat until simmering. Stir in garlic and cook for 2 minutes. Remove from heat and stir in heavy cream and parsley.
  6. 6
    Transfer chicken to a baking sheet and pour sauce over it. Bake in the preheated oven at 400°F for 10–12 minutes until the chicken is cooked through and the sauce thickens slightly.

🔧Equipment

  • Sous vide machine
  • Large pot with lid
  • Mixing bowl
  • Baking sheet
  • Oven
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 90🧂Sodium: 750🌾Total Carbs: 25🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 45

📝Notes

Tips: For extra crispiness, broil the chicken for 1–2 minutes at the end. Adjust garlic and paprika to taste. Store leftovers in the fridge for up to 3 days.

Watch Video Of How Crispy Sous Vide Chicken with Garlic Tomato Sauce Works

This dish is a crowd-pleaser because it’s simple enough to let everyone contribute while still feeling special for a meal. It’s forgiving—flavors build as it simmers, so even if one ingredient is slightly off, the dish still turns out rich and satisfying. Plus, it’s perfect for gatherings because it’s hearty enough to feed a crowd without feeling like extra work, and the buttery crust makes it feel like a showstopper.

❓ Frequently Asked Questions About Crispy Sous Vide Chicken with Garlic Tomato Sauce

Can I substitute any of the ingredients in this recipe?

Yes, you can make adjustments, but keep the flavor balance in mind. For instance, if you don’t have fresh herbs, use dried—just increase the amount by two to three times (e.g., 1 teaspoon of dried thyme instead of 1 tablespoon of fresh). For the yogurt, a dairy-free alternative like coconut yogurt works, though texture may vary slightly. Always taste as you go to ensure the dish hits the right balance.

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How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F on a meat thermometer, inserted into the thickest part of the thigh. It should also look slightly opaque in the white meat and pull away from the bone when prodded. Avoid overcooking—chicken dries out quickly, so check it early.

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What if I don’t have a baking dish?

Use a large oven-safe skillet or baking sheet instead. Place the chicken and vegetables on it, cover with foil, and bake at the same temperature. The dish will cook faster, so monitor closely to avoid burning the bottom.

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Can I make this recipe ahead of time?

Yes, but prep the chicken and vegetables separately. Assemble the dish the night before, cover tightly, and refrigerate. Reheat in the oven at 350°F for about 20–25 minutes, or until the chicken reaches 165°F. This keeps flavors melding without drying out the chicken.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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