7 Ways to Sous Vide Chicken

Dressed up with herbs de Provence, garlic paste, and lemon zest, these chicken breasts are anything but basic. Reviewer San Diego Ona raves, "The JUICIEST and Best Tasting Chicken Breast E-V-E-R!"

This method for preparing chicken thighs has them cook until just done in the sous vide water bath, then they're seared to golden brown perfection in a pan before serving. Featuring a simple spice blend of black pepper, paprika, and garlic powder to season, these delicious thighs will go with any kind of side dish.

Mozzarella, Parmesan, fresh veggies, and vibrant parsley are blended together and used to coat these chicken breasts before cooking. The result is a boldly flavored dish, excellent for serving over pasta or rice.

You'll be amazed at how only a few ingredients are need to create an irresistibly tasty chicken dish. The breasts are seasoned with garlic, lemon, and thyme before cooking to tender perfection in the sous vide water bath.

"Get ready to be amazed at how juicy this chicken will turn out, with the help of a sous vide immersion cooker," says France C. "Using skin-on thighs ensures you won't overcook the chicken when you sear it in the pan, as the skin acts as an insulator. The key to a quick sear and crispy skin is to get the pan as hot as possible, without letting the oil smoke."

Pair it with:

Boneless chicken breasts are Cajun-seasoned, cooked sous vide until tender and juicy, and served with a creamy, cheesy pan sauce. "Flavorful Cajun seasoning, cream, and Parmesan cheese are the stars in this dish, as is the incredibly juicy chicken that results from cooking sous vide," says France C, who submitted the recipe.

"Chicken thighs turn out wonderfully juicy and tender when prepared sous vide," says recipe creator Bren. "You only need a handful of ingredients and you'll have a wonderful keto-friendly dinner."