Looking to elevate your chicken game? Sous vide cooking unlocks incredibly juicy, perfectly cooked chicken every single time. Whether you’re craving quick weeknight dinners, impressive meals for guests, or just want foolproof comfort food, this method delivers. Get ready to discover 20 mouthwatering recipes that will make your sous vide machine your new best friend in the kitchen. Let’s dive into these delicious chicken delights!
Sous Vide Garlic Herb Chicken Breast
Cooking chicken breast perfectly every time used to be my kitchen nemesis until I discovered the magic of sous vide. Just last week, I served this garlic herb version to skeptical friends who couldn’t believe how incredibly juicy and flavorful chicken breast could be—they’re now converts to precision cooking.
Ingredients
– 4 boneless, skinless chicken breasts (6-8 ounces each)
– 3 tablespoons extra virgin olive oil
– 4 large garlic cloves, microplaned
– 2 tablespoons fresh thyme leaves, finely chopped
– 1 tablespoon fresh rosemary, finely minced
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, cut into pats
Instructions
1. Set your sous vide immersion circulator to 145°F in a water bath large enough to accommodate all chicken breasts without crowding.
2. Pat chicken breasts completely dry with paper towels to ensure proper seasoning adhesion and browning later.
3. Combine olive oil, microplaned garlic, thyme, rosemary, sea salt, and black pepper in a small bowl, whisking until emulsified.
4. Brush the herb mixture evenly over all surfaces of each chicken breast, coating thoroughly.
5. Place each seasoned chicken breast into individual vacuum-seal bags, arranging them in a single layer.
6. Add one pat of butter to each bag before sealing to infuse richness throughout cooking.
7. Vacuum seal bags completely, ensuring no air pockets remain for optimal heat transfer.
8. Submerge bags in the preheated water bath, using weights if necessary to keep them fully immersed.
9. Cook for 1 hour and 30 minutes, maintaining precise temperature control throughout.
10. Remove bags from water bath and transfer chicken to a wire rack set over a baking sheet.
11. Pat chicken completely dry with fresh paper towels to achieve optimal searing surface.
12. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
13. Sear chicken breasts for 45-60 seconds per side until deeply golden brown with visible crust formation.
14. Transfer to a clean cutting board and rest for 3 minutes before slicing against the grain.
Velvety texture and aromatic garlic-herb infusion make this chicken exceptional sliced over creamy polenta or chopped into vibrant grain bowls. The precise temperature control ensures each bite remains remarkably moist while developing complex flavors that elevate simple weeknight dinners into something truly special.
Sous Vide Lemon Pepper Chicken Thighs
Lemon pepper chicken thighs transform weeknight dinners with minimal effort. This sous vide method guarantees perfectly cooked, juicy chicken every single time. Say goodbye to dry poultry forever.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon coarse cracked black pepper
– 2 teaspoons fine sea salt
– 3 cloves garlic, finely minced
– 1 tablespoon rich extra virgin olive oil
– Fresh lemon wedges for serving
Instructions
1. Set your sous vide immersion circulator to 165°F in a large water bath.
2. Pat chicken thighs completely dry with paper towels for optimal browning later.
3. Rub olive oil evenly over all surfaces of the chicken thighs.
4. Season both sides generously with sea salt and cracked black pepper.
5. Rub minced garlic thoroughly into the chicken skin and meat.
6. Drizzle fresh lemon juice over each thigh, coating evenly.
7. Place seasoned chicken thighs in a single layer inside a vacuum seal bag.
8. Seal the bag using a vacuum sealer, removing all air pockets completely.
9. Submerge the sealed bag in the 165°F water bath for 2 hours.
10. Remove chicken from bag, reserving any accumulated juices for serving.
11. Heat a cast iron skillet over medium-high heat until smoking hot.
12. Place chicken skin-side down in the dry skillet for 3-4 minutes until deeply golden and crisp.
13. Flip and sear the other side for 1-2 minutes until lightly browned.
14. Transfer to a cutting board and let rest for 5 minutes before serving.
15. Serve immediately with fresh lemon wedges and reserved cooking juices.
Outrageously tender chicken practically falls off the bone with each bite. The crispy skin provides satisfying texture against the juicy interior. Serve shredded over creamy polenta or slice for vibrant grain bowls with roasted vegetables.
Sous Vide Teriyaki Chicken Wings
Very few things bring me as much joy as perfectly cooked chicken wings, and these sous vide teriyaki wings have become my absolute go-to for game day gatherings. I actually started experimenting with this method after one too many batches of dried-out wings from my oven, and now my friends specifically request these whenever they come over.
Ingredients
– 2 pounds of plump, fresh chicken wings
– 1/2 cup of rich, dark soy sauce
– 1/4 cup of sweet, floral honey
– 3 tablespoons of aromatic minced garlic
– 2 tablespoons of freshly grated ginger root
– 1 tablespoon of toasted sesame oil
– 1 teaspoon of finely ground black pepper
– 2 tablespoons of sliced green onions
– 1 tablespoon of toasted sesame seeds
Instructions
1. Pat 2 pounds of plump, fresh chicken wings completely dry with paper towels.
2. Combine 1/2 cup of rich, dark soy sauce, 1/4 cup of sweet, floral honey, 3 tablespoons of aromatic minced garlic, 2 tablespoons of freshly grated ginger root, 1 tablespoon of toasted sesame oil, and 1 teaspoon of finely ground black pepper in a medium bowl.
3. Place the dried chicken wings in a large resealable plastic bag.
4. Pour the teriyaki marinade over the wings in the bag, ensuring all pieces are coated evenly.
5. Remove all air from the bag using the water displacement method before sealing completely.
6. Preheat your sous vide water bath to 165°F using an immersion circulator.
7. Submerge the sealed bag of wings in the water bath for 2 hours, making sure the bag stays fully submerged.
8. Remove the wings from the water bath and carefully pat them dry with fresh paper towels.
9. Preheat your oven to 450°F and line a baking sheet with parchment paper.
10. Arrange the dried wings in a single layer on the prepared baking sheet.
11. Bake the wings at 450°F for exactly 8-10 minutes until the skin becomes crispy and golden brown.
12. Transfer the crispy wings to a large bowl and toss them with the remaining marinade from the bag.
13. Garnish the finished wings with 2 tablespoons of sliced green onions and 1 tablespoon of toasted sesame seeds.
You won’t believe how incredibly tender these wings turn out – the meat practically falls off the bone while the skin maintains that perfect crispy texture. The sweet and savory teriyaki glaze caramelizes beautifully during the final bake, creating sticky, finger-licking goodness that’s absolutely worth the wait.
Sous Vide Honey Mustard Chicken Drumsticks
Vividly golden and glistening with that perfect sweet-savory glaze, these sous vide honey mustard chicken drumsticks have become my go-to weeknight dinner that feels anything but ordinary. I first stumbled upon this method during a particularly chaotic week when my kids were begging for “fancy chicken” but I had zero energy for complicated cooking—turns out, sous vide delivers restaurant-quality results with minimal effort, leaving me free to actually enjoy family dinner instead of hovering over the stove.
Ingredients
- 8 plump chicken drumsticks, skin-on for maximum crispiness
- 1/4 cup raw wildflower honey with visible pollen specks
- 3 tbsp coarse-grained Dijon mustard with whole mustard seeds
- 2 tbsp rich extra virgin olive oil
- 4 cloves fragrant garlic, freshly minced
- 1 tsp smoked paprika with deep brick-red color
- 1/2 tsp finely ground sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Set your sous vide immersion circulator to 165°F in a large water bath.
- Pat chicken drumsticks completely dry with paper towels—this helps the marinade cling better.
- Whisk together honey, Dijon mustard, olive oil, minced garlic, smoked paprika, sea salt, and black pepper in a medium bowl until fully emulsified.
- Coat each drumstick thoroughly with the honey mustard mixture, massaging it under the skin where possible for deeper flavor penetration.
- Place coated drumsticks in a single layer inside a vacuum-seal bag, arranging them without overlapping.
- Seal the bag using a vacuum sealer, ensuring all air is removed to guarantee even cooking.
- Submerge the sealed bag in the 165°F water bath and cook for precisely 2 hours—the consistent temperature ensures perfectly tender meat every time.
- Preheat your oven to 450°F during the last 15 minutes of sous vide cooking.
- Remove drumsticks from the bag, reserving the cooking juices in the bag for basting.
- Arrange drumsticks on a wire rack set over a baking sheet to allow hot air circulation for even crisping.
- Brush drumsticks generously with reserved cooking juices before placing in the oven.
- Bake at 450°F for 8-10 minutes until the skin develops deep golden-brown blisters and audible sizzling.
- Flip drumsticks carefully with tongs and brush again with remaining juices.
- Continue baking for another 5-7 minutes until the skin is uniformly crisp and caramelized.
Crispy, sticky, and falling-off-the-bone tender, these drumsticks deliver that ideal textural contrast between the crackling skin and juicy interior. Caramelized honey mustard creates a glossy crust that’s both sweet and tangy with just a hint of garlicky warmth. Consider serving them over creamy polenta to catch every drop of the glorious pan juices, or pack them cold for a picnic—they’re surprisingly delicious at room temperature too.
Sous Vide Cajun Spiced Chicken Tenders
Yesterday, I was craving something with serious flavor but minimal effort—enter these incredible sous vide Cajun spiced chicken tenders. I discovered this method during a busy week when I wanted restaurant-quality chicken without the fuss, and now it’s my go-to for meal prep or impressing last-minute guests.
Ingredients
– 1.5 pounds fresh chicken tenders
– 2 tablespoons homemade Cajun seasoning blend
– 1 tablespoon rich extra virgin olive oil
– 2 cloves fragrant minced garlic
– 1 teaspoon smoked paprika for depth
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon zesty fresh lemon juice
– 2 tablespoons unsalted butter, cold and cubed
Instructions
1. Pat the fresh chicken tenders completely dry with paper towels to ensure a perfect sear later.
2. In a medium bowl, combine the homemade Cajun seasoning blend, rich extra virgin olive oil, fragrant minced garlic, smoked paprika for depth, coarse sea salt, and freshly cracked black pepper.
3. Rub the seasoning mixture evenly over all sides of each chicken tender until thoroughly coated.
4. Place the seasoned chicken tenders in a single layer inside a vacuum-seal bag, arranging them without overlapping.
5. Seal the bag using a vacuum sealer, removing all air to ensure the chicken cooks evenly in the water bath.
6. Preheat your sous vide water bath to 145°F using an immersion circulator for precise temperature control.
7. Submerge the sealed bag in the water bath and cook for 1 hour and 30 minutes, ensuring the bag remains fully immersed.
8. Remove the bag from the water bath and carefully pat the chicken tenders dry with fresh paper towels.
9. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
10. Sear the chicken tenders for 45-60 seconds per side until a golden-brown crust forms, working in batches if necessary.
11. Transfer the seared chicken to a clean plate and immediately top with cold, cubed unsalted butter and zesty fresh lemon juice, letting the residual heat melt the butter into a glossy sauce.
Deliciously tender with a spicy kick, these chicken tenders have a buttery interior that practically melts in your mouth contrasted by that crisp Cajun crust. I love serving them over creamy grits with extra sauce drizzled on top, or slicing them for the most incredible chicken tacos you’ll ever taste.
Sous Vide Rosemary Lemon Chicken
Haven’t you had those days where you just want a perfectly cooked chicken dish without hovering over the stove? I certainly have, especially after long workdays when my kitchen becomes my peaceful retreat. That’s why this sous vide rosemary lemon chicken has become my go-to—it’s practically foolproof and delivers restaurant-quality results every single time.
Ingredients
– 4 boneless, skin-on chicken breasts
– 3 tablespoons fragrant extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 4 cloves aromatic garlic, minced
– 2 tablespoons finely chopped fresh rosemary
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, sliced into thin rounds
Instructions
1. Set your sous vide immersion circulator to 145°F in a large water bath.
2. Pat dry 4 boneless, skin-on chicken breasts thoroughly with paper towels.
3. Rub each chicken breast with 3 tablespoons fragrant extra virgin olive oil.
4. Sprinkle 1 teaspoon coarse kosher salt evenly over all chicken surfaces.
5. Distribute ½ teaspoon freshly cracked black pepper across the chicken.
6. Rub 4 cloves minced aromatic garlic onto the chicken flesh.
7. Press 2 tablespoons finely chopped fresh rosemary onto the chicken.
8. Drizzle 2 tablespoons freshly squeezed lemon juice over the seasoned chicken.
9. Arrange 1 lemon, sliced into thin rounds, between chicken pieces in the bag.
10. Vacuum seal the chicken and aromatics in a single layer using a food-grade bag.
11. Submerge the sealed bag in the 145°F water bath for 2 hours.
12. Remove the chicken from the bag, reserving the cooking juices.
13. Heat a cast-iron skillet over high heat for 2 minutes until smoking hot.
14. Sear the chicken skin-side down for 90 seconds until golden and crispy.
15. Flip and sear the other side for 60 seconds.
16. Rest the chicken on a cutting board for 5 minutes before slicing.
As you slice into this chicken, you’ll notice the incredibly juicy interior that stays moist thanks to the precise temperature control. The rosemary and lemon create this bright, herbaceous flavor that pairs beautifully with the crispy skin. I love serving it over creamy polenta or slicing it thin for the most amazing chicken sandwiches the next day.
Sous Vide BBQ Chicken Leg Quarters
Cooking sous vide has completely transformed how I approach barbecue chicken, especially when it comes to those tricky leg quarters. I used to struggle with getting the dark meat perfectly cooked through without drying out the exterior, but this method delivers incredibly juicy, fall-off-the-bone results every single time. It’s become my go-to for summer gatherings because I can prep everything ahead and just finish on the grill when guests arrive.
Ingredients
– 4 bone-in, skin-on chicken leg quarters
– 2 tablespoons rich, dark molasses
– 1/4 cup tangy apple cider vinegar
– 3 tablespoons smoky paprika
– 2 tablespoons coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 teaspoon aromatic garlic powder
– 1/2 teaspoon cayenne pepper for subtle heat
– 2 tablespoons golden, mild honey
– 1/4 cup ketchup with deep tomato flavor
Instructions
1. Set your sous vide precision cooker to 165°F and fill a large container with water.
2. Pat the chicken leg quarters completely dry with paper towels to ensure crispy skin later.
3. In a medium bowl, whisk together molasses, apple cider vinegar, paprika, kosher salt, black pepper, garlic powder, and cayenne pepper until fully combined.
4. Rub the spice mixture evenly over all surfaces of the chicken leg quarters, making sure to get under the skin where possible.
5. Place each seasoned leg quarter into individual vacuum seal bags, arranging them in a single layer.
6. Seal the bags using a vacuum sealer, removing all air to ensure proper water bath contact.
7. Submerge the sealed bags in the preheated water bath, using clips to keep them fully immersed.
8. Cook for precisely 4 hours, checking periodically to maintain consistent water level.
9. While chicken cooks, combine honey and ketchup in a small saucepan over medium heat.
10. Simmer the sauce for 5 minutes until slightly thickened, then remove from heat.
11. After 4 hours, carefully remove chicken bags from water bath and transfer to an ice bath for 10 minutes to stop cooking.
12. Preheat your grill to high heat, approximately 450°F.
13. Remove chicken from bags, pat skin completely dry again with fresh paper towels.
14. Brush both sides of each leg quarter with the prepared honey-ketchup glaze.
15. Place chicken skin-side down on the hot grill and cook for 3-4 minutes until skin is crispy and lightly charred.
16. Flip chicken and grill for another 2-3 minutes to caramelize the glaze on the second side.
17. Remove from grill and let rest for 5 minutes before serving. Getting that perfect crispy skin after sous vide requires patting it completely dry—this is my most important tip for texture. Glazing during the final grilling rather than during sous vide prevents burning and creates beautiful caramelization. Always rest grilled meat to allow juices to redistribute throughout the chicken. Gloriously tender and infused with smoky-sweet flavors, this chicken literally falls apart at the touch of a fork. The meat stays remarkably moist while the skin achieves that ideal barbecue crispiness we all crave. I love serving these over creamy polenta or with grilled corn for a complete summer feast that always disappears quickly.
Sous Vide Pesto Stuffed Chicken Breast
Zesty doesn’t even begin to describe how excited I am to share this recipe—it’s the kind of dish that makes you feel like a gourmet chef without the stress, and honestly, it’s become my go-to for impressing dinner guests after a long week. Sous Vide Pesto Stuffed Chicken Breast combines tender, juicy chicken with a burst of herby freshness that’ll have everyone asking for seconds.
Ingredients
– 2 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup homemade or high-quality store-bought basil pesto
– 1 tbsp rich extra virgin olive oil
– 1 tsp flaky sea salt
– 1/2 tsp freshly cracked black pepper
– 2 cloves garlic, minced
– 1/4 cup freshly grated Parmesan cheese
– 1 lemon, juiced
Instructions
1. Preheat your sous vide water bath to 145°F using an immersion circulator.
2. Pat the boneless, skinless chicken breasts completely dry with paper towels to ensure a good sear later.
3. Carefully slice a horizontal pocket into each chicken breast, stopping about 1/2 inch from the edges to create an opening for stuffing.
4. Season the inside of each pocket with 1/4 tsp flaky sea salt and 1/4 tsp freshly cracked black pepper.
5. Spoon 1/4 cup of basil pesto into each chicken breast pocket, spreading it evenly with a small spatula or spoon.
6. Sprinkle 2 tbsp of freshly grated Parmesan cheese over the pesto in each pocket.
7. Seal the pockets by pressing the edges together firmly to prevent the filling from leaking during cooking.
8. Place each stuffed chicken breast into a separate vacuum-seal bag, adding 1 minced garlic clove and 1/2 tbsp rich extra virgin olive oil to each bag.
9. Vacuum seal the bags tightly, ensuring all air is removed for optimal heat transfer.
10. Submerge the sealed bags in the preheated water bath and cook for 2 hours exactly.
11. Remove the bags from the water bath and carefully take out the chicken breasts, patting them dry with fresh paper towels.
12. Heat a cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately.
13. Sear the chicken breasts for 60-90 seconds per side until a golden-brown crust forms.
14. Drizzle with fresh lemon juice just before serving.
What makes this dish truly special is how the sous vide method locks in incredible moisture—each bite delivers tender, perfectly cooked chicken that practically melts in your mouth, contrasted by the crispy seared exterior. The pesto stays vibrant and aromatic, creating a beautiful harmony with the savory Parmesan, and I love serving it sliced over a bed of creamy polenta or alongside roasted cherry tomatoes for a complete meal that feels both elegant and comforting.
Sous Vide Chipotle Lime Chicken
Zesty and vibrant, this sous vide chipotle lime chicken has become my go-to weeknight dinner that feels anything but ordinary. I first discovered this method when my neighbor brought over some incredible tacos, and I’ve been perfecting my own version ever since—it’s become our family’s Taco Tuesday staple that even my picky eater devours. The magic of sous vide creates chicken so tender it practically melts in your mouth while locking in all those bold Mexican flavors.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 2 tablespoons smoky chipotle powder
– 1 teaspoon garlic powder with rich aroma
– 1 teaspoon coarse kosher salt
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons golden extra virgin olive oil
– 1 tablespoon raw honey with floral notes
– ¼ cup freshly chopped cilantro leaves
– 1 lime, cut into wedges for serving
Instructions
1. Fill your sous vide water bath and set the temperature to 150°F using an immersion circulator.
2. Pat the boneless, skinless chicken breasts completely dry with paper towels to ensure proper seasoning adherence.
3. In a small bowl, combine the smoky chipotle powder, aromatic garlic powder, and coarse kosher salt to create your dry rub.
4. Rub the seasoning mixture evenly over all surfaces of the chicken breasts, making sure to coat both sides thoroughly.
5. Place the seasoned chicken breasts in a single layer inside a vacuum-seal bag, being careful not to overcrowd them.
6. Pour the freshly squeezed lime juice, golden extra virgin olive oil, and floral raw honey directly over the chicken in the bag.
7. Vacuum seal the bag tightly, ensuring all air is removed to allow for perfect heat transfer during cooking.
8. Submerge the sealed bag in the 150°F water bath and cook for exactly 1 hour and 30 minutes for optimal texture.
9. Remove the chicken from the water bath and carefully open the bag, reserving the cooking juices for later use.
10. Pat the chicken dry with fresh paper towels to create a perfect surface for searing.
11. Heat a cast-iron skillet over high heat until smoking hot, about 2-3 minutes.
12. Sear the chicken breasts for 45-60 seconds per side until a golden-brown crust forms, using the reserved cooking juices to baste during searing.
13. Transfer the seared chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute evenly.
14. Slice the chicken against the grain into ½-inch thick pieces for maximum tenderness.
15. Garnish with freshly chopped cilantro leaves and serve immediately with lime wedges for squeezing. Seriously tender with a subtle smoky heat that builds gradually, this chicken develops an incredible crust from the quick sear while remaining impossibly juicy inside. I love serving it over cilantro-lime rice or stuffing it into warm tortillas with avocado crema for the ultimate weeknight taco feast that always earns compliments.
Sous Vide Greek Yogurt Marinated Chicken
Every time I discover a new cooking technique that transforms ordinary ingredients into something extraordinary, I get that same thrill I felt during my first culinary class. Sous vide has become my secret weapon for perfectly cooked proteins, and this Greek yogurt marinated chicken is my current obsession—it’s so tender and flavorful, it might just become your weeknight staple too.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt with that creamy, tangy richness
- 3 cloves garlic, freshly minced for bold aroma
- 2 tablespoons vibrant lemon juice
- 1 tablespoon fragrant dried oregano
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil with its fruity notes
Instructions
- Place 4 boneless, skinless chicken breasts in a large mixing bowl.
- Add 1 cup plain Greek yogurt, 3 cloves freshly minced garlic, 2 tablespoons vibrant lemon juice, 1 tablespoon fragrant dried oregano, 1 teaspoon coarse sea salt, and ½ teaspoon freshly cracked black pepper to the bowl.
- Mix all ingredients thoroughly until chicken is completely coated in marinade.
- Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to allow flavors to penetrate deeply. Tip: Don’t marinate longer than 6 hours as the yogurt can break down the chicken texture.
- Remove chicken from refrigerator and wipe off excess marinade using paper towels.
- Season both sides of each chicken breast lightly with additional salt and pepper.
- Place each chicken breast in individual vacuum-seal bags with ½ tablespoon extra virgin olive oil per bag.
- Seal bags using a vacuum sealer, ensuring all air is removed for proper water immersion.
- Preheat sous vide water bath to 145°F using an immersion circulator.
- Submerge sealed chicken bags in the water bath for exactly 1 hour and 30 minutes. Tip: Use binder clips to secure bags to the side of the container to prevent floating.
- Remove bags from water bath and carefully open them, collecting any juices in a small bowl.
- Pat chicken dry with paper towels to ensure proper browning.
- Heat a cast iron skillet over medium-high heat until water droplets sizzle immediately.
- Sear chicken for 60 seconds per side until golden brown crust forms. Tip: Press down gently with spatula to ensure even contact with the hot surface.
- Transfer chicken to a cutting board and let rest for 5 minutes before slicing against the grain.
Just sliced, this chicken reveals its incredibly moist interior with that signature yogurt-tenderized texture that practically melts in your mouth. The garlic and oregano create this beautiful Mediterranean flavor profile that pairs wonderfully with a simple Greek salad or tucked into warm pita bread with tzatziki—it’s the kind of meal that makes you feel like you’re dining al fresco even on a busy Tuesday night.
Sous Vide Buffalo Chicken Bites
Zesty and perfectly tender, these sous vide buffalo chicken bites have become my go-to game day snack after discovering how foolproof the method is. I used to struggle with dry chicken when baking or frying, but sous vide delivers consistently juicy results every single time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 3/4 cup Frank’s RedHot sauce, the classic buffalo wing sauce
- 1/4 cup unsalted butter, melted until golden
- 1 tbsp white vinegar, for that signature tang
- 1 tsp garlic powder, finely ground
- 1/2 tsp smoked paprika, for subtle smokiness
- 1/4 tsp cayenne pepper, for extra heat
- 2 tbsp cornstarch, for crispy coating
- 1 tbsp avocado oil, high-smoke point for searing
- Fresh chives, finely chopped for garnish
- Ranch dressing, creamy and cool for dipping
Instructions
- Set your sous vide immersion circulator to 145°F in a large water bath.
- Pat dry 1.5 lbs of chicken cubes thoroughly with paper towels to ensure proper searing later.
- Season chicken evenly with 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper.
- Vacuum seal chicken in a single layer using a food saver or zip-top bag with the water displacement method.
- Submerge sealed chicken in the 145°F water bath for 2 hours, weighing down with a plate if needed to prevent floating.
- While chicken cooks, whisk together 3/4 cup Frank’s RedHot sauce, 1/4 cup melted butter, and 1 tbsp white vinegar in a medium bowl.
- Remove chicken from bags after 2 hours and pat completely dry with fresh paper towels—this is crucial for crispiness.
- Toss dried chicken with 2 tbsp cornstarch until evenly coated in a medium bowl.
- Heat 1 tbsp avocado oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Sear chicken cubes in a single layer for 45-60 seconds per side until golden brown, working in batches to avoid crowding.
- Immediately transfer seared chicken to the buffalo sauce bowl and toss vigorously to coat every piece.
- Garnish with freshly chopped chives and serve hot with creamy ranch dressing for dipping.
Remarkably tender inside with a satisfying crispy exterior, these bites deliver that perfect buffalo kick without overwhelming heat. The sous vide method ensures every piece stays incredibly moist while the quick sear adds textural contrast. I love serving these straight from the skillet with extra sauce for dipping, though they’re also fantastic stuffed into slider buns with crisp lettuce for a buffalo chicken sandwich variation.
Sous Vide Coconut Curry Chicken
Ever since I discovered sous vide cooking, my weeknight dinners have transformed from rushed affairs into culinary adventures. This coconut curry chicken recipe came about during a particularly rainy Tuesday when I wanted something comforting but didn’t want to babysit a simmering pot. The result was so incredibly tender and flavorful that it’s become my go-to when I need a taste of tropical comfort.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 can (13.5 oz) creamy coconut milk
– 2 tbsp fragrant yellow curry powder
– 1 tbsp freshly grated ginger root
– 3 cloves aromatic garlic, minced
– 1 tbsp rich fish sauce
– 1 tbsp sweet brown sugar
– 1 tsp vibrant red chili flakes
– 1/2 cup crisp cilantro leaves
– 1 fresh lime, juiced
– 2 tbsp fragrant coconut oil
Instructions
1. Set your sous vide water bath to 165°F using an immersion circulator.
2. Pat the boneless, skinless chicken thighs completely dry with paper towels.
3. Season both sides of the chicken thighs generously with salt.
4. Combine the creamy coconut milk, fragrant yellow curry powder, freshly grated ginger root, minced aromatic garlic, rich fish sauce, sweet brown sugar, and vibrant red chili flakes in a medium bowl.
5. Place the seasoned chicken thighs in a single layer inside a vacuum-seal bag.
6. Pour the coconut curry mixture over the chicken in the bag.
7. Vacuum seal the bag, ensuring all air is removed to maintain proper water circulation.
8. Submerge the sealed bag in the 165°F water bath for 2 hours.
9. Heat 2 tbsp of fragrant coconut oil in a large skillet over medium-high heat until shimmering.
10. Remove the chicken from the bag, reserving the cooking liquid.
11. Sear the chicken thighs for 60-90 seconds per side until golden brown crust forms.
12. Pour the reserved cooking liquid into the skillet and bring to a simmer.
13. Cook the sauce for 3-4 minutes until slightly thickened.
14. Stir in the fresh lime juice and crisp cilantro leaves.
15. Return the seared chicken to the skillet and coat with the sauce.
Zesty and aromatic, this chicken emerges incredibly tender from its sous vide bath, practically falling apart at the touch of a fork. The curry sauce clings beautifully to each piece, creating layers of creamy coconut warmth with just the right kick of chili heat. I love serving it over jasmine rice to soak up every last drop of that golden sauce, or stuffing it into warm naan bread for a handheld tropical treat.
Sous Vide Maple Dijon Chicken
When I first tried sous vide cooking, I was skeptical about all the fancy equipment, but this maple Dijon chicken completely won me over—it’s become my go-to for impressing dinner guests without breaking a sweat. I love how the sous vide method locks in moisture, giving you perfectly tender chicken every single time, even on busy weeknights when my attention is divided between cooking and helping the kids with homework.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons extra virgin olive oil
– 2 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh parsley
Instructions
1. Set your sous vide immersion circulator to 145°F in a large water bath.
2. Pat the boneless, skinless chicken breasts completely dry with paper towels.
3. Whisk together the pure maple syrup, Dijon mustard, extra virgin olive oil, minced fresh garlic, smoked paprika, coarse kosher salt, and freshly cracked black pepper in a medium bowl.
4. Place the chicken breasts in a single layer inside a vacuum-seal bag.
5. Pour the maple Dijon marinade over the chicken in the bag.
6. Vacuum-seal the bag, ensuring all air is removed to guarantee even cooking.
7. Submerge the sealed bag in the 145°F water bath for 1 hour and 30 minutes.
8. Remove the chicken from the bag, reserving the cooking liquid in a small saucepan.
9. Heat a cast-iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
10. Sear the chicken breasts for 60–90 seconds per side until golden brown crust forms.
11. Simmer the reserved cooking liquid in the saucepan over medium heat for 3–4 minutes until slightly thickened.
12. Drizzle the reduced sauce over the seared chicken breasts.
13. Garnish with the chopped fresh parsley.
A buttery-soft texture meets a sweet-savory glaze in this dish, with the chicken practically melting at the touch of a fork. I love serving it over creamy polenta to soak up every drop of that glossy sauce, or slicing it thin for a next-level chicken salad that stays miraculously juicy.
Sous Vide Smoked Paprika Chicken Skewers
Back when I first got my sous vide machine, I was determined to find recipes that would wow my skeptical friends—these smoked paprika chicken skewers became my go-to crowd-pleaser, perfect for summer gatherings or cozy indoor meals when the grill isn’t an option. I love how the sous vide method locks in moisture, making even the pickiest eaters ask for seconds.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tbsp smoked paprika, sweet and aromatic
– 3 cloves garlic, freshly minced
– 1/4 cup extra virgin olive oil, rich and fruity
– 1 tbsp honey, pure and golden
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1 lemon, juiced and zested for brightness
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Place 1.5 lbs boneless, skinless chicken thigh cubes in a medium bowl.
2. Add 2 tbsp smoked paprika, 3 cloves minced garlic, 1/4 cup extra virgin olive oil, 1 tbsp honey, 1 tsp coarse sea salt, 1/2 tsp freshly cracked black pepper, and the juice and zest of 1 lemon to the bowl.
3. Mix all ingredients thoroughly until the chicken is evenly coated with the marinade.
4. Vacuum-seal the marinated chicken in a sous vide bag or use a zip-top bag with the air removed via the water displacement method.
5. Preheat your sous vide water bath to 165°F using an immersion circulator.
6. Submerge the sealed bag in the water bath and cook for 2 hours, ensuring the bag is fully immersed.
7. While the chicken cooks, soak 8 wooden skewers in water for at least 30 minutes to prevent burning.
8. After 2 hours, remove the bag from the water bath and carefully open it, reserving any juices.
9. Thread the cooked chicken cubes onto the soaked skewers, packing them tightly but not overlapping.
10. Heat a grill or grill pan to medium-high heat (about 400°F).
11. Grill the skewers for 2–3 minutes per side, until lightly charred and grill marks appear.
12. Brush the skewers with the reserved marinade juices during grilling for extra flavor.
13. Remove the skewers from the grill and let them rest for 2 minutes before serving.
Each skewer delivers juicy, tender chicken with a smoky-sweet crust from the grill, while the lemon zest cuts through the richness beautifully. I love serving these over cilantro-lime rice or stuffing them into warm pita pockets with a dollop of garlic yogurt sauce for a complete meal that always disappears fast.
Sous Vide Garlic Butter Chicken Tenders
Last week, I found myself staring at yet another package of chicken tenders in my fridge, wondering how to transform this humble ingredient into something extraordinary. I remembered my grandmother’s love for garlic butter everything, so I decided to combine that nostalgic flavor with modern sous vide precision. Let me tell you, the result was so tender and juicy that my family declared it our new weeknight favorite.
Ingredients
– 1.5 pounds of plump, fresh chicken tenders
– 4 tablespoons of rich, creamy unsalted butter
– 4 cloves of aromatic fresh garlic, minced
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper
– 2 tablespoons of vibrant, grassy extra virgin olive oil
– 2 tablespoons of freshly chopped, fragrant parsley
Instructions
1. Set your sous vide precision cooker to 145°F and fill a large pot with water.
2. Pat the plump, fresh chicken tenders completely dry with paper towels to ensure a good sear later.
3. Season both sides of the chicken tenders evenly with coarse kosher salt and freshly cracked black pepper.
4. Place the seasoned chicken tenders in a single layer inside a vacuum-seal bag.
5. Add 2 tablespoons of rich, creamy unsalted butter and all the minced aromatic fresh garlic to the bag with the chicken.
6. Vacuum-seal the bag tightly, removing all air to ensure the chicken cooks evenly in the water bath.
7. Submerge the sealed bag in the 145°F water bath and cook for exactly 1 hour and 30 minutes.
8. Remove the bag from the water bath and carefully take out the chicken tenders, reserving the garlic butter juices in the bag.
9. Heat 2 tablespoons of vibrant, grassy extra virgin olive oil in a large skillet over medium-high heat until shimmering.
10. Sear the chicken tenders for 45-60 seconds per side until golden brown with visible grill marks.
11. Pour the reserved garlic butter juices from the bag into the skillet and swirl to create a glossy sauce.
12. Remove the skillet from heat and stir in the remaining 2 tablespoons of rich, creamy unsalted butter until melted and emulsified.
13. Sprinkle the freshly chopped, fragrant parsley over the chicken and sauce.
14. Transfer the chicken tenders to a serving platter and drizzle with the garlic butter sauce.
Just look at that golden sear and glossy sauce clinging to each tender! The texture is incredibly moist and almost buttery-soft, while the garlic-infused butter adds a rich, savory depth that permeates every bite. I love serving these over creamy mashed potatoes to soak up every drop of that amazing sauce, or slicing them over a crisp garden salad for a lighter meal.
Sous Vide Miso Glazed Chicken Thighs
There’s something magical about how sous vide transforms simple ingredients into restaurant-quality meals right in your own kitchen. The first time I tried this technique with chicken thighs, I was hooked—no more dry, overcooked poultry, just perfectly juicy meat every single time. Today’s miso-glazed version has become my go-to for weeknight dinners that feel special without the fuss.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/4 cup white miso paste
- 2 tablespoons smooth honey
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon neutral avocado oil
- 2 tablespoons thinly sliced scallions
- 1 teaspoon toasted sesame seeds
Instructions
- Set your sous vide water bath to 165°F using an immersion circulator.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin later.
- Season both sides of the chicken thighs with the freshly cracked black pepper.
- Vacuum seal the chicken thighs in a single layer using a food-safe bag.
- Submerge the sealed bag in the water bath and cook for exactly 2 hours.
- While the chicken cooks, whisk together the white miso paste, smooth honey, freshly grated ginger, finely minced garlic, toasted sesame oil, and rice vinegar in a small bowl.
- Heat the neutral avocado oil in a cast-iron skillet over medium-high heat until it shimmers.
- Remove the chicken from the bag and pat the skin side very dry with fresh paper towels.
- Place the chicken skin-side down in the hot skillet and cook for 3-4 minutes until the skin is deep golden brown and crispy.
- Flip the chicken and brush the miso glaze generously over the skin side.
- Transfer the skillet to a preheated 400°F oven and bake for 5 minutes to caramelize the glaze.
- Remove from oven and let rest for 3 minutes before serving.
- Sprinkle with thinly sliced scallions and toasted sesame seeds just before serving.
Coming out of the oven, these thighs have the most incredible contrast—shiny, sticky-sweet glaze cracking over impossibly crispy skin, while the meat beneath stays remarkably moist and tender. That miso adds this wonderful umami depth that plays so nicely with the ginger’s warmth. I love serving these over steamed jasmine rice to catch every last drop of that glorious sauce, or shredding the meat into grain bowls for next-day lunches that actually excite me.
Sous Vide Chimichurri Chicken Breast
Perfectly juicy chicken breast has always been my culinary white whale—until I discovered the magic of sous vide. I remember the first time I tried this method after years of dry, overcooked chicken, and it felt like unlocking a secret chef-level technique in my own kitchen. Now this chimichurri version has become my go-to for effortless entertaining or meal prep Sundays.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- 1/4 cup vibrant extra virgin olive oil
- 1/4 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tablespoons fresh oregano leaves
- 3 cloves aromatic garlic, minced
- 2 tablespoons tangy red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
Instructions
- Set your sous vide immersion circulator to 145°F in a large water bath.
- Pat chicken breasts completely dry with paper towels to ensure proper searing later.
- Season both sides of chicken breasts evenly with kosher salt and black pepper.
- Place seasoned chicken breasts in a single layer inside a vacuum-seal bag.
- Seal the bag using a vacuum sealer, removing all air for maximum heat transfer.
- Submerge the sealed bag in the 145°F water bath for 1 hour and 30 minutes.
- While chicken cooks, combine olive oil, parsley, oregano, garlic, red wine vinegar, and red pepper flakes in a food processor.
- Pulse the chimichurri ingredients for 15 seconds until finely chopped but not pureed.
- Transfer the chimichurri sauce to a small bowl and let it rest at room temperature.
- Remove chicken from water bath after 90 minutes and carefully open the bag.
- Pat chicken completely dry again with fresh paper towels—this creates the perfect crust.
- Heat a cast-iron skillet over high heat for 2 minutes until smoking hot.
- Add butter to the hot skillet and swirl to coat the surface evenly.
- Sear chicken breasts for 45 seconds per side until golden brown crust forms.
- Transfer seared chicken to a cutting board and let rest for 3 minutes.
- Slice chicken against the grain into 1/2-inch thick pieces.
- Drizzle the rested chimichurri sauce generously over the sliced chicken.
Just sliced, the chicken reveals an incredibly moist interior that practically glistens—no dry spots in sight. The vibrant chimichurri cuts through with its garlicky tang while the fresh herbs make each bite taste like summer. I love serving this over cilantro-lime rice or stuffing it into warm tortillas with avocado slices for the ultimate weeknight upgrade.
Sous Vide Spicy Sriracha Chicken Wings
Nothing beats the perfect wing—crispy, spicy, and falling-off-the-bone tender. Now, I’ll admit, I used to be all about the deep fryer until I discovered sous vide, which gives these wings an unbelievable texture without the mess. Trust me, once you try this method, you’ll never go back.
Ingredients
- 2 lbs fresh chicken wings, patted dry
- 1/4 cup rich soy sauce
- 1/4 cup vibrant Sriracha sauce
- 2 tbsp fragrant honey
- 1 tbsp toasted sesame oil
- 1 tbsp freshly minced garlic
- 1 tsp finely ground black pepper
- 1/2 tsp flaky sea salt
- 1 tbsp cornstarch
- 2 tbsp high-smoke-point avocado oil
Instructions
- Set your sous vide water bath to 165°F using an immersion circulator.
- Pat the 2 lbs fresh chicken wings completely dry with paper towels to ensure crispiness later.
- Season the wings evenly with 1/2 tsp flaky sea salt and 1 tsp finely ground black pepper.
- Vacuum-seal the wings in a single layer in a sous vide bag, or use the water displacement method with a zip-top bag.
- Submerge the sealed bag in the 165°F water bath and cook for precisely 2 hours.
- While the wings cook, whisk together 1/4 cup rich soy sauce, 1/4 cup vibrant Sriracha sauce, 2 tbsp fragrant honey, 1 tbsp toasted sesame oil, and 1 tbsp freshly minced garlic in a small saucepan.
- Simmer the sauce over medium heat for 5 minutes until slightly thickened, then remove from heat.
- After 2 hours, remove the wings from the bag and pat them thoroughly dry again—this is key for crisping.
- Toss the wings with 1 tbsp cornstarch until evenly coated.
- Heat 2 tbsp high-smoke-point avocado oil in a large skillet over medium-high heat until shimmering.
- Sear the wings for 2-3 minutes per side until the skin is golden brown and crispy.
- Brush the wings generously with the prepared Sriracha sauce while still hot.
Here’s why these wings stand out: the sous vide keeps them incredibly juicy inside, while the quick sear gives that satisfying crunch. The spicy-sweet glaze clings perfectly to every nook, making them ideal for game day or a fun dinner—just don’t forget extra napkins!
Sous Vide Herb Crusted Chicken Drumsticks
Haven’t you noticed how drumsticks always seem to get overlooked in favor of chicken breasts or thighs? I used to be guilty of this too, until I discovered how sous vide transforms these humble cuts into the most tender, flavorful chicken you’ll ever taste. Let me share my herb-crusted version that’s become a weekly staple in our house.
Ingredients
– 2 pounds of plump chicken drumsticks
– 3 tablespoons of fragrant extra virgin olive oil
– 2 tablespoons of freshly chopped rosemary
– 2 tablespoons of aromatic fresh thyme leaves
– 3 cloves of pungent minced garlic
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 cup of golden panko breadcrumbs
– 2 tablespoons of grated Parmesan cheese with nutty undertones
Instructions
1. Preheat your sous vide water bath to 165°F using an immersion circulator.
2. Pat the chicken drumsticks completely dry with paper towels to ensure proper browning later.
3. Rub the drumsticks evenly with 2 tablespoons of olive oil, making sure to coat all surfaces.
4. Season the drumsticks thoroughly with kosher salt and freshly cracked black pepper.
5. Combine the chopped rosemary, thyme leaves, and minced garlic in a small bowl.
6. Press the herb-garlic mixture firmly onto all sides of each drumstick.
7. Place the seasoned drumsticks in a single layer inside a vacuum-seal bag.
8. Seal the bag using a vacuum sealer, removing all air for optimal heat transfer.
9. Submerge the sealed bag in the preheated water bath for 2 hours.
10. While the chicken cooks, mix the panko breadcrumbs and grated Parmesan cheese in a small bowl.
11. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat until shimmering.
12. Toast the panko-Parmesan mixture in the hot oil for 2-3 minutes until golden brown, stirring constantly.
13. Remove the cooked drumsticks from the water bath and carefully open the bag.
14. Pat the drumsticks dry again with fresh paper towels to create a crisp crust.
15. Press the toasted panko-Parmesan mixture onto the surface of each drumstick.
16. Arrange the crusted drumsticks on a baking sheet lined with parchment paper.
17. Broil the drumsticks for 3-4 minutes until the crust is deeply golden and crispy.
18. Use an instant-read thermometer to verify the internal temperature reaches 165°F.
But what really makes these drumsticks special is how the sous vide method locks in every drop of moisture while the herb crust provides that satisfying crunch. The garlic and fresh herbs permeate the meat so thoroughly that each bite bursts with flavor, and the Parmesan-panko topping adds a wonderful savory crunch. I love serving these with roasted potatoes that catch the herby juices, or shredding the meat for the most incredible chicken salad the next day.
Sous Vide Orange Ginger Chicken
Haven’t we all had those days where we crave something flavorful but don’t want to spend hours in the kitchen? That’s exactly why this sous vide orange ginger chicken has become my go-to weeknight hero. I first discovered this method during a busy holiday season when I needed to impress guests without being stuck at the stove all evening.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1/2 cup freshly squeezed orange juice
– 2 tablespoons finely grated fresh ginger root
– 3 cloves garlic, minced until fragrant
– 2 tablespoons rich soy sauce
– 1 tablespoon golden honey
– 1 tablespoon toasted sesame oil
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon vibrant chopped fresh cilantro
– 1 teaspoon aromatic toasted sesame seeds
Instructions
1. Set your sous vide immersion circulator to 145°F in a large water bath.
2. Pat the chicken breasts completely dry with paper towels to ensure proper searing later.
3. Season both sides of the chicken breasts evenly with coarse sea salt and freshly cracked black pepper.
4. Whisk together freshly squeezed orange juice, finely grated fresh ginger root, minced garlic, rich soy sauce, golden honey, and toasted sesame oil in a small bowl until fully combined.
5. Place the seasoned chicken breasts in a single layer inside a vacuum seal bag.
6. Pour the orange-ginger marinade over the chicken in the bag, ensuring even coverage.
7. Vacuum seal the bag tightly, removing all air to ensure proper water circulation during cooking.
8. Submerge the sealed bag in the 145°F water bath for 2 hours, using clips to keep it fully immersed.
9. Remove the chicken from the bag after 2 hours, reserving the cooking liquid for the sauce.
10. Pat the chicken completely dry with fresh paper towels to achieve a perfect sear.
11. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
12. Sear the chicken for 60-90 seconds per side until a deep golden-brown crust forms.
13. Transfer the chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
14. Pour the reserved cooking liquid into the hot skillet and reduce for 2-3 minutes until slightly thickened.
15. Slice the chicken against the grain into 1/2-inch thick pieces.
16. Drizzle the reduced sauce over the sliced chicken.
17. Garnish with vibrant chopped fresh cilantro and aromatic toasted sesame seeds. Using the sous vide method guarantees perfectly cooked chicken every time—no more dry, overcooked breasts. Always pat your chicken completely dry before searing to achieve that restaurant-quality crust. Don’t skip reducing the cooking liquid—it concentrates all those amazing flavors into a glossy, flavorful sauce. Ultimately, you’ll be amazed by how incredibly tender and juicy this chicken turns out, with the bright citrus notes perfectly balancing the warm ginger spice. I love serving it over fluffy jasmine rice to soak up every drop of that incredible sauce, or slicing it thin for the most amazing lunch wraps the next day.
Summary
Zesty and foolproof, these sous vide chicken recipes unlock juicy, restaurant-quality results right in your kitchen. We hope this collection inspires your next delicious meal! Try your favorites, then share which recipe you loved most in the comments below. Don’t forget to pin this article on Pinterest to save these juicy ideas for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
