Are you tired of cooking chicken the same old way every time? Look no further! Sous vide cooking has revolutionized the way we prepare our favorite foods, and chicken is no exception. With its precise temperature control and even cooking, sous vide machines make it easy to achieve perfectly cooked chicken breasts, thighs, wings, and more.
In this article, we’ll be sharing 20 mouth-watering sous vide recipes that will take your chicken game to the next level. From classic flavors like garlic herb and lemon pepper to international-inspired dishes like teriyaki and cajun-spiced, there’s something for everyone. Whether you’re a beginner or a seasoned chef, these recipes are sure to become new favorites.
So, what are you waiting for? Dive into the world of sous vide chicken cooking and get ready to impress your friends and family with these juicy and delicious recipes!
Sous Vide Garlic Herb Chicken Breast
Elevate your chicken game with this flavorful and tender recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 145°F (63°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, and thyme.
3. Season the chicken breasts with salt and pepper.
4. Place each chicken breast in a sous vide bag or a ziplock bag.
5. Add about 1 tablespoon of the garlic-herb mixture to each bag.
6. Seal the bags and massage them gently to distribute the marinade evenly.
7. Cook for 2 hours at 145°F (63°C).
8. Remove the chicken from the sous vide machine, pat dry with paper towels, and serve.
Cooking Time: 2 hours
Sous Vide Lemon Pepper Chicken Thighs
Elevate your chicken game with this simple and flavorful recipe that combines the richness of lemon pepper seasoning with the precision of sous vide cooking. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp lemon pepper seasoning
– 1 tsp salt
– 1/4 tsp black pepper
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp olive oil
Instructions:
1. Preheat your sous vide machine to 155°F (68°C).
2. In a small bowl, mix together lemon pepper seasoning, salt, and black pepper.
3. Pat the chicken thighs dry with paper towels. Sprinkle both sides with the lemon pepper mixture.
4. Place the chicken thighs in a single layer in a large ziplock bag or sous vide container. Add the olive oil and lemon juice.
5. Seal the bag or container and cook for 2-3 hours, depending on desired level of doneness.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Sous Vide Teriyaki Chicken Wings
Sous Vide Teriyaki Chicken Wings Recipe
Tender and juicy chicken wings smothered in a sweet and savory teriyaki sauce, cooked to perfection with the precision of sous vide technology.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat the sous vide machine to 170°F (77°C).
2. In a large bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, and vegetable oil.
3. Add the garlic and ginger to the bowl and stir until well combined.
4. Add the chicken wings to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
5. Remove the chicken wings from the refrigerator and season with salt and pepper.
6. Place the chicken wings in a sous vide bag and seal the bag using a vacuum sealer or the displacement method.
7. Cook the chicken wings for 2-3 hours, or until they reach an internal temperature of 165°F (74°C).
8. Remove the chicken wings from the sous vide machine and place them on a baking sheet lined with parchment paper.
Sous Vide Honey Mustard Chicken Drumsticks
Elevate your chicken game with this sweet and tangy recipe that yields tender, juicy drumsticks every time. This sous vide method ensures a precise cooking process, resulting in perfectly cooked chicken without overcooking.
Ingredients:
– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 165°F (74°C).
2. In a bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
3. Add the chicken drumsticks to the bowl and toss to coat evenly with the marinade.
4. Seal the drumsticks in a sous vide bag or individual bags.
5. Cook the drumsticks for 2 hours at 165°F (74°C).
6. Remove from water bath and let rest for 10 minutes before serving.
Cooking Time: 2 hours
Sous Vide Cajun Spiced Chicken Tenders
Elevate your snack game with these tender and juicy chicken strips, infused with the bold flavors of Cajun spices. This recipe is perfect for a quick and easy meal or as a tasty appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast or tenders
– 2 tablespoons Cajun seasoning blend
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– Vegetable oil for sous vide machine
Instructions:
1. Preheat your sous vide water bath to 160°F (71°C).
2. In a small bowl, mix together Cajun seasoning blend, paprika, garlic powder, onion powder, salt, and pepper.
3. Add the dry mixture to the chicken tenders and toss to coat evenly.
4. Place the coated chicken tenders in a single layer in a sous vide container or zip-top bag.
5. Seal the container or bag and cook for 1 hour.
6. Remove from the water bath and shake off excess moisture.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 1 hour
Sous Vide Rosemary Lemon Chicken
Elevate your chicken game with this flavorful and tender recipe that combines the brightness of lemon zest, the earthiness of rosemary, and the precision of sous vide cooking.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 lemons, zested and juiced
– 1/4 cup chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 155°F (68°C).
2. In a small bowl, mix together olive oil, lemon zest, and minced rosemary.
3. Season the chicken breasts with salt and pepper, then brush them with the rosemary-lemon mixture on both sides.
4. Place the chicken in individual sous vide bags or containers.
5. Seal the bags and cook for 2 hours.
6. Remove the chicken from the water bath and pat dry with paper towels.
7. Serve hot, garnished with additional lemon slices and rosemary sprigs if desired.
Cooking Time: 2 hours
Sous Vide BBQ Chicken Leg Quarters
Experience tender and juicy chicken leg quarters infused with the rich flavors of BBQ sauce, all thanks to the precision of sous vide cooking.
Ingredients:
– 4-6 bone-in, skin-on chicken leg quarters
– 1/2 cup BBQ sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. Season the chicken leg quarters with salt, pepper, and smoked paprika.
3. In a large ziplock bag, combine olive oil and BBQ sauce.
4. Add the chicken leg quarters to the marinade, making sure they are fully coated.
5. Seal the bag and massage it gently to ensure the meat is well-coated.
6. Place the bag in the preheated sous vide water bath for 2 hours.
7. Remove the chicken from the bag and place it on a plate or tray.
8. Serve hot, garnished with your favorite toppings (e.g., chopped cilantro, diced onions).
Cooking Time: 2 hours
Sous Vide Pesto Stuffed Chicken Breast
Elevate your dinner game with this flavorful and moist sous vide recipe that combines the rich taste of pesto with the tender juiciness of chicken breast.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup fresh basil leaves
– 1/4 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Freshly ground black pepper for serving
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a blender or food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Blend until smooth.
3. Season the chicken breasts with salt and pepper. Stuff each breast with about 2 tablespoons of pesto mixture.
4. Seal the chicken breasts in sous vide bags with olive oil and season with black pepper.
5. Cook for 1 hour and 15 minutes.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 1 hour 15 minutes
Sous Vide Chipotle Lime Chicken
Elevate your chicken game with this bold and zesty recipe that combines the smoky heat of chipotles with the brightness of lime.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup chipotle peppers in adobo sauce
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your sous vide water bath to 160°F (71°C).
2. In a blender or food processor, combine chipotle peppers, lime juice, garlic, salt, and pepper. Blend until smooth.
3. Place the chicken breasts in a single layer on the sous vide machine’s cooking platform.
4. Pour the chipotle-lime mixture evenly over the chicken breasts.
5. Seal the bags using the sous vide machine’s vacuum function or place them in individual zip-top bags.
6. Cook for 1 hour and 15 minutes.
7. Remove from water bath and let rest for 10 minutes before serving. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour 15 minutes
Sous Vide Greek Yogurt Marinated Chicken
Elevate your chicken game with this simple yet flavorful recipe that combines the tanginess of Greek yogurt with the richness of herbs and spices. Perfect for a quick weeknight dinner or special occasion, this sous vide method ensures tender and juicy results.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup plain Greek yogurt
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: lemon wedges and fresh parsley for garnish
Instructions:
1. In a large bowl, whisk together Greek yogurt, olive oil, garlic, oregano, thyme, salt, and pepper.
2. Add the chicken and marinate for at least 2 hours or overnight in the refrigerator.
3. Preheat the sous vide water bath to 165°F (74°C).
4. Place the marinated chicken in a single layer in a vacuum-sealable bag or a heat-proof container with a lid.
5. Seal the bag or cover the container, ensuring no air pockets remain.
6. Cook for 1-2 hours, depending on desired doneness.
7. Remove from water bath and let rest for 10 minutes before serving. Optional: squeeze fresh lemon juice and garnish with parsley.
Cooking Time: 1-2 hours
Sous Vide Buffalo Chicken Bites
Elevate your snack game with these crispy and spicy buffalo chicken bites cooked to perfection using sous vide technology.
Ingredients:
– 1 pound boneless, skinless chicken breast or tenders
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter, melted
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup all-purpose flour
– 1 egg
– Panko breadcrumbs
Instructions:
1. Preheat the sous vide machine to 155°F (68°C).
2. In a shallow dish, mix together Frank’s RedHot sauce and melted butter.
3. Cut the chicken into bite-sized pieces and add them to the buffalo mixture. Toss to coat evenly.
4. In a separate dish, whisk together flour, egg, and Panko breadcrumbs.
5. Remove the chicken from the buffalo mixture, allowing excess sauce to drip off. Then, coat each piece in the flour mixture, pressing gently to adhere.
6. Place the coated chicken pieces on a sous vide container or bag with a vacuum seal. Cook for 2 hours.
7. Crisp up the bites by air-frying at 400°F (200°C) for an additional 5-7 minutes.
Cooking Time: 2 hours + 5-7 minutes for crisping
Sous Vide Coconut Curry Chicken
Experience the perfect blend of creamy coconut and aromatic curry flavors with this easy-to-make Sous Vide Coconut Curry Chicken recipe.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your sous vide machine to 160°F (71°C).
2. Season the chicken breasts with salt, pepper, and curry powder.
3. In a separate bowl, whisk together coconut milk, cumin, smoked paprika, and cayenne pepper (if using).
4. Place the chicken in a sous vide bag or ziplock bag with the marinade.
5. Seal the bag and cook for 1 hour.
6. Remove from the water bath and let rest for 10 minutes before serving.
Cooking Time: 1 hour
Sous Vide Maple Dijon Chicken
Sous Vide Maple Dijon Chicken: A Sweet and Savory Twist on a Classic
This recipe elevates the humble chicken breast to new heights with the rich flavors of maple syrup, dijon mustard, and a hint of spice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pure maple syrup
– 2 tablespoons dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 160°F (71°C).
2. In a small bowl, whisk together maple syrup, dijon mustard, and paprika.
3. Season the chicken breasts with salt and pepper.
4. Place the chicken breasts in individual zip-top bags or a large resealable bag.
5. Pour the maple-dijon mixture over the chicken, making sure they are fully coated.
6. Seal the bags and massage out any air pockets.
7. Cook the chicken for 2 hours.
Sous Vide Smoked Paprika Chicken Skewers
Elevate your outdoor cooking game with this flavorful recipe that combines the tenderizing power of sous vide with the rich smokiness of paprika. These skewers are perfect for a summer barbecue or potluck.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 10 bamboo skewers
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Add chicken pieces to the bowl and toss to coat evenly with the marinade.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Seal skewers in a sous vide bag or individual bags.
6. Cook for 2 hours at 130°F (54°C).
7. Remove from water bath and serve hot.
Cooking Time: 2 hours
Sous Vide Garlic Butter Chicken Tenders
Elevate your snack game with these tender and flavorful chicken strips, infused with the rich aroma of garlic butter.
Ingredients:
– 1 pound boneless, skinless chicken breast or tenders
– 2 tablespoons unsalted butter, softened
– 4 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup white wine (optional)
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together softened butter and minced garlic until well combined.
3. Season chicken tenders with salt and black pepper.
4. Place chicken strips in a single layer at the bottom of a vacuum-sealable bag or a heat-proof container.
5. Pour garlic butter mixture over the chicken, making sure each tender is coated evenly.
6. Seal the bag or cover the container with plastic wrap.
7. Cook for 1 hour and 15 minutes (or up to 2 hours if desired).
8. Remove from water bath and serve hot.
Cooking Time: 1 hour 15 minutes
Sous Vide Miso Glazed Chicken Thighs
Elevate your chicken game with this simple yet impressive recipe that combines the rich flavors of miso and honey. Perfect for a weeknight dinner or special occasion, these sous vide glazed chicken thighs are sure to please.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup white miso paste
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and olive oil until smooth.
3. Season the chicken thighs with salt and pepper.
4. Place the chicken thighs in a single layer in a sous vide bag or container.
5. Pour the glaze over the chicken, making sure they are fully coated.
6. Seal the bag or cover the container.
7. Cook for 2-3 hours or until cooked through to your desired level of doneness.
Cooking Time: 2-3 hours
Sous Vide Chimichurri Chicken Breast
Elevate your chicken game with this flavorful and tender Sous Vide Chimichurri Chicken Breast recipe, featuring the bright, herby flavors of Argentinean chimichurri sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley leaves and stems
– 1 cup fresh oregano leaves
– 1 tablespoon red pepper flakes (optional)
– Salt and black pepper, to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat your Sous Vide machine to 130°F (54°C).
2. In a blender or food processor, combine olive oil, garlic, parsley, oregano, red pepper flakes (if using), salt, and black pepper. Blend until well combined.
3. Place the chicken breasts in a sous vide bag with the chimichurri sauce. Seal the bag.
4. Cook for 2 hours.
5. Remove from the water bath and let rest for 10 minutes before serving.
Cooking Time: 2 hours
Sous Vide Spicy Sriracha Chicken Wings
Elevate your wing game with this simple recipe that combines the richness of sriracha with the precision of sous vide cooking. Perfect for game day or a spontaneous snack, these spicy wings are sure to please.
Ingredients:
– 2 lbs chicken wings
– 1/4 cup sriracha sauce
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. In a large bowl, whisk together sriracha sauce, olive oil, garlic powder, salt, and pepper.
3. Add the chicken wings to the bowl and toss to coat evenly with the marinade.
4. Seal the wings in a ziplock bag or sous vide container.
5. Cook for 1 hour and 15 minutes (or longer if you prefer extra crispy skin).
6. Remove the wings from the water bath and pat dry with paper towels.
7. Serve immediately and enjoy!
Cooking Time: 1 hour 15 minutes
Sous Vide Herb Crusted Chicken Drumsticks
Elevate your chicken game with this easy and flavorful recipe that yields crispy, juicy drumsticks.
Ingredients:
– 4-6 chicken drumsticks
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup panko breadcrumbs
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat sous vide water bath to 180°F (82°C).
2. In a small bowl, mix together olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Place the chicken drumsticks in a single layer on a large plate or tray. Brush the herb mixture evenly over both sides of the drumsticks.
4. Sprinkle panko breadcrumbs over the top of each drumstick, pressing gently to adhere.
5. Seal the drumsticks in a sous vide bag with the chopped parsley and vacuum seal if possible.
6. Cook for 2 hours at 180°F (82°C).
7. Remove from water bath and crisp up in a preheated oven at 400°F (200°C) for an additional 10-15 minutes.
Cooking Time: 2 hours and 10-15 minutes for crisping
Sous Vide Orange Ginger Chicken
This recipe combines the brightness of orange with the warmth of ginger to create a flavorful and succulent chicken dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly squeezed orange juice
– 2 tablespoons grated fresh ginger
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 160°F (71°C).
2. In a large bowl, whisk together orange juice, ginger, honey, soy sauce, and garlic powder.
3. Add the chicken breasts to the marinade, making sure they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
4. Remove the chicken from the refrigerator and season with salt and pepper.
5. Place the chicken in a single layer in a sous vide bag or a heat-proof container.
6. Cook the chicken in the preheated water bath for 1 hour and 15 minutes.
7. Remove the chicken from the water bath and let it rest for 10 minutes before serving.
Cooking Time: 1 hour and 15 minutes
Summary
Discover the world of sous vide cooking with these mouth-watering chicken recipes! This collection of 20 juicy and flavorful dishes will take your culinary skills to the next level. From classic garlic herb and lemon pepper, to international-inspired teriyaki wings and coconut curry, there’s something for every palate. Enjoy tender and succulent chicken breasts, thighs, drumsticks, tenders, and even skewers, all infused with a range of exciting flavors and seasonings. Whether you’re a beginner or a seasoned chef, these sous vide recipes are sure to delight your taste buds!
