Greek chicken breast – sous vide style

When Helge turned 30, he got a sous vide-circulator as a birthday gift – and this has become one of our favorite kitchen gadgets. It allows us to prepare super-tasty chicken, spare ribs, pulled pork, game fillets and pretty much everything else the heart and tummy desires, without having to keep an eye on the oven for hours or stressing over proteins overcooking while we’re making side dishes and sauces.

Many people think a sous vide machine is primarily for tougher cuts like ox tail, chuck roll or clod roast – and though it’s super for those meats, it will also do wonders for a simple chicken breast.

Chicken is wonderful to prepare; it works with all kinds of seasoning (mostly because it has limitid flavour all by itself), it’s healthy and it doesn’t take long time to cook. However – it can easily become dry and bland if not prepared with finesse. Cooking chicken breast sous vide will both keep the breast moist and juicy, and intensify flavour. We usually season it with a sprinkle of pepper and herbs-and- garlic butter that you can easily whip up yourself.

This thursday, the chicken was joined by potato and sweet potato wedges baked in the oven, a mixed salad and home made tzaziki.

Serving four people you’ll need:

Chicken breast

  • 4 chicken breasts without skin
  • pinch of pepper
  • herb-and-garlic butter

Herb-and-garlic butter

  • 1 small garlic clove
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped parsley
  • 50g butter
  • pinch of Maldon salt (gourmet salt/kosher salt)

Potato and sweet potato wedges

  • 6 potatoes (medium size)
  • 2 sweet potatoes (size depending on how much you love sweet potatoes – we always wish we had more)
  • 1 tsp olive oil
  • herb-and- garlic butter
  • salt and pepper



  • 300 ml greek yoghurt
  • 1 cucumber
  • 1 clove of garlic, finely chopped or minced
  • salt
  • pepper
  • lime juice to taste


Start up the sous vide circulator and set it to 60 degrees (celcius). Prepare the chicken breasts for vacuumation by seasoning each of them with a pinch of pepper and rub them in herb-and-garlic butter. Vacuum them and put them in the sous vide water bath. They should get at least 45 minutes to cook, but not more than three hours.

While the chicken is safe in the sous vide, you can start preparing the potatoes and sweet potatoes.

Set the oven to 225 degrees C. Wash and peal the sweet potato, and wash the potatoes. Cut into wedges  – the bigger they are the longer they’ll take to cook. Apply olive oil in an ovenproof dish with a brush. Season the wedges with salt and pepper and place them in the dish. Add a few teaspoons of herb-and-garlic butter before you place it in the oven. It will need at least 30 minutes to cook – maybe more, depending on the size of the wedges. To make them a bit crispy, you can turn on the grill for a few minutes just before you take them out of the oven

Preparing the tzaziki is a 5 minute job: peal the cucumber and grate it with a coarse cheese grater. Sprinkle it with salt and put it in a bowl lined with kitchen paper towels. After a few minutes, you can squeeze cucumber water out of the cucumber flesh.  Add the flesh to greek yoghurt and add garlic and a pinch of pepper. Just before serving, season it with lime juice and add salt an pepper to taste.

Enjoy! We sure did!

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