Sous Vide Week: Chicken Breast Sous Vide

C – Jim and my husband make fun of my kitchen toys.

I do have a lot of them. But, ALL of them are worth it and belong in my kitchen. They actually don’t mind the toys. They just make fun of me when I get a new toy, because I get a little too excited about it. Especially, when it’s a good one.

NOTE: We were not sponsored by any products. I just liked the machine and wanted to share this great technique.

My husband is really supportive of my kitchen gadgets. He knows I buy them for a reason. I do a lot of research before I buy something. I usually make sure it will get a lot of use, or I won’t buy it.

My sous vide machine is a toy I can’t stop talking about. It’s my new, magic cooking machine. Just set it and forget it. I love that I can get the perfect piece of anything I want to cook.

This week we are focusing on the sous vide technique. Sous vide means under vacuum in French. It’s a technique where you vacuum-seal (remove the air out of) a bag and place it in a circulating heated bath at a specific temperature.

Sous Vide Week: Chicken Breast Sous Vide
Recipe type: Mains
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 2
  • 2 boneless skinless chicken breast
  • 4 sprigs fresh thyme
  • salt and pepper to taste
  • 2 Tbsp grapeseed oil
  • 2 resealable zip lock bags or food saver bags and a vacuum sealer
  1. Preheat sous vide machine water bath to 60 degrees Celsius.
  2. Salt and pepper the chicken breast on both sides.
  3. Place one chicken breast in each plastic bags. Add fresh thyme and oil.
  4. Remove the air with a food vacuum sealer. Make sure to seal it completely, so water doesn’t get into the bags. If you don’t have a sealer, remove as much air as you can before zipping it up.
  5. Place in water bath for 1 hour.
  6. Remove from water bath and let rest for 5 minutes.
  7. Remove from bag and slice on a bias.
  8. Serve.
  9. Enjoy!


I am so glad sous vide machines are becoming more accessible to the home cook. It only used to be available to restaurants chefs. Now, I don’t have to worry about drying out my chicken breasts. You know how much I loathe dried-out chicken breasts.

It’s my new preferred way of cooking chicken breast. It’s so moist and juicy. The texture is something you get from fancy restaurants. I love this machine.