Chicken marinated in a Greek style sauce, then cooked sous vide to be incredibly tender. This Sous Vide Greek Chicken is easy to make, and full of wonderful flavor!
My husband and I both love to cook (hence the reason I have this website), so we often get each other kitchen gadgets for gifts. This past Christmas we each bought the other an Anova Precision Cooker for sous vide cooking.
We laughed and were both pretty excited. We returned one and have been experimenting and learning with the one we kept.
My husband has learned to make some fabulous steak that I’ll be sure to share soon. And I have been working more on chicken.
Sous Vide Cooking
A friend told us that sous vide chicken breasts have an odd texture and did not turn out well. When someone says something like that, I take it as a challenge to figure out how to make it work.
After experimentation and research, I found the key: cook the chicken at 145 degrees Fahrenheit.
I know many of you are thinking, “that’s not safe, it needs be 165 degrees to be safe!” But here’s the thing: 165 degrees kills bacteria immediately. If you cook it longer at a lower temperature, you’re still killing the bacteria, and you end up with a juicer piece of chicken.
Serious Eats has a fabulous article explaining sous vide temperatures and safety here.
The marinade for this chicken is full of flavor, and only takes about 4 minutes to put together. It uses:
- Plain Greek yogurt
- Dried onion
- Onion powder
- Olive oil
- Lemon zest
- Lemon juice
- Fresh minced garlic
- Kosher Salt
- Black pepper
- Dried oregano
- Dried rosemary
- Dried thyme
Can you use fresh instead of dried herbs? Yes! I simply used dried as in the winter it’s tough to find good, fresh herbs near me.
After the chicken has cooked, sear each side in a skillet for 2-3 minutes. This browns the outside of the chicken, improving the flavor and, in my opinion, the texture too.
This Sous Vide Greek Chicken takes minimal effort to prepare , is tender, and full of flavor!
Sous Vide Greek Chicken
- 4 chicken breasts
- 1/3 cup plain greek yogurt
- 1/4 cup plus 2 tablespoons olive oil divided
- 3 cloves fresh mixed garlic
- zest of 2 lemons
- juice of 2 lemons
- 1 tablespoon dried minced onion
- 1 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Tzatziki Sauce for serving
- Use immersion circulator to heat water to 145 degrees.
- In a small bowl, stir together greek yogurt, 1/4 cup olive oil, garlic, lemon zest, lemon juice, dried onion, oregano, rosemary, onion powder, thyme, salt, pepper, and paprika until well combined. Add chicken and stir so that chicken is well coated.
- Divide chicken and sauce evenly among 4 bags which are safe for sous vide cooking (I prefer to vacuum seal bags).
- Cook at 145 degrees for 2 hours.
- Remove bags from water and then remove chicken from bags.
- Heat remaining 2 tablespoons of olive oil in a large skillet over medium high heat. Add chicken to skillet and cook until browned on each side, about 2-3 minutes per side.
- Recommend serving with Tzatziki Sauce.
- Nutrition estimate does not include Tzatziki Sauce.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Sous Vide Greek Chicken, you might also enjoy these other SugarSpicesLife recipes:
Greek Meat Sauce with Spaghetti
Skillet Tuscan Chicken
Lemon Thyme Chicken Casserole
Greek Chicken over Orzo Lentil Salad
can you add a jump to receipt link at the top of your page?
There is one! Under the name there are the social share buttons and then a dark gray button that says “Jump to Recipe” 🙂
I have made this recipe multiple times, and it always comes out great! It is one of my favorites for making sous vide greek chicken! I use the chicken to make gyros or to go on top of Mediterranean salads.
I was wondering if I wanted to make this and freeze I assume I should remove from the bag that it was cooked in so that it is not frozen with the marinade? I like to prepare things ahead of time so they just need to be reheated and seared in pan.