Sous Vide Chicken

  • Sous vide precision cooker
  • Gallon zip lock bags
  • Binder clips


  • 2 boneless skinless chicken breasts
  • Fajita seasoning
  • 2 tablespoons butter 


  1. Fill a pot or other heat-resistant container 1/2 full of hot or warm water.
  2. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
  3. Place chicken breasts in a one-gallon Ziploc bag along with fajita marinate. Place in water bath, secure with binder clips.
  4. Cook for 1 hour. After 1 hour, remove bags and discard marinate. Remove chicken breasts and pat very dry with paper towels.
  5. Heat a medium skillet over medium-high heat until hot.
  6. Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned.

Serve right away; there is no need to rest after cooking poultry sous vide.

Original Recipe

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