Sous Vide Chicken Breast


Tenina Holder

POSTED November 19, 2021 (LAST UPDATED September 24, 2021)



Total Time

5hrs 30mins



The benefits of sous vide, especially for traditionally dry meat like chicken breast are numerous. Read all about it here, then cook on!

You will need a stasher bag or vacuum sealer for this recipe.



  • Garlic clove icon
    Garlic clove

    3 (about 18 g)crushed, unpeeled

  • Chicken breast icon
    Chicken breast

    1 (about 112 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Fresh thyme icon
    Fresh thyme

    1 handful

  • Lemon juice icon
    Lemon juice

    30 g (about 1)

  • Pink himalayan salt icon
    Pink himalayan salt

    ⅛ teaspoon

  • Water icon

    as needed


  • 1. Place the chicken into the stasher bag or bag you will use to seal the chicken in
  • 2. Add all the other ingredients and seal the bag
  • 3. If using a stasher, you need to expel as much air as possible from the bag prior to sealing
  • 4. Massage the chicken with the ingredients and make sure the chicken is covered with the oil and lemon juice
  • 5. Allow to marinate for a minimum of 4 hours but up to 48 hours in the fridge
  • 6. When ready to cook, fill water to the 1L mark in the Thermomix bowl and insert the simmering basket
  • 7. Place the chicken inside the bag into the simmering basket
  • 8. Cover with more water if needed
  • 9. The water doesn't need to fully cover the chicken in the bag, but should certainly come up at least half way
  • 10. Cook - approx 20 min, 80°C, speed 3
  • 11. Serve as you would any other chicken, we drizzled with EVOO, added a sprig of thyme and a lime cheek then served it sliced with salad

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