Basic Sous Vide Chicken

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From Episode 5 – Sous Vide Basics Cooking Video Series with Sharone Hakman sous vide chicken
Serves 2


  • 2 (6 ounce/ 180 g each) boneless, skinless chicken breasts
  • 1 Garlic Herb Seasoning Sheet (or your favorite seasoning blend)
  • Salt and pepper to taste



  1. Fill and preheat the SousVide Supreme to 146F/63.5C.
  2. Season one side of the chicken breasts with salt and pepper.
  3. Cut the Seasoning Sheet in half and position one-half sheet on the unsalted side of each breast (or lightly sprinkle the surface with your favorite seasoning blend for poultry).
  4. Put the breasts into small (quart/ 0.9 liter) cooking pouch and vacuum seal.
  5. Submerge the pouch into the water oven and cook for at least 1 hour (or up to 4 hours).
  6. Remove breasts and serve straight from the pouch – or, if desired, sear the surface of the breasts in butter in a hot skillet to impart gold color and savory flavor.
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