In The Kitchen: Sous Vide Chicken

Watch Dr. Terry Simpson show you how to cook chicken, using Sous Vide, his favorite, healthy method for preparing meals.

After years of eating thousands of pounds of chicken made every way from buttermilk fried in the South – to baked in the North; from chicken made by great Italian chefs, great deli chefs, and Native Americans, someone came up with Sous Vide cooking.  This is chicken at its finest.

Here’s how we prepare Chicken Sous Vide…Start with some great chicken. By great chicken, I mean chicken that actually walks for part of its life – that pecks, that isn’t raised in a cage.

Here is what you need:

Vacuum sealing device
Plastic wrap and plastic bags
A Sous Vide Water oven
Chicken breast, de-boned and butterflied
Salt, pepper, thyme, sage, and duck fat

Roll up the fresh sage and thyme in a plastic wrap like you are rolling a cigarette. Cut into one inch rolls. Put one inch in each bag.

Put one tablespoon of duck fat in the bottom of the bag

Season the chicken with salt and pepper and place in the bag

Seal the bag and place in the water oven for 40 minutes at 147 degrees Fahrenheit

After 40 minutes – heat a frying pan until hot- add some vegetable oil

Remove the chicken from the bag and place in the fry pan for 90 seconds a side

This is the basic chicken breast that will serve for all recipes. Sous Vide chicken is the most juicy and succulent chicken you will ever have. Once you try Sous Vide, you’ll never want to prepare chicken any other way.

Dr. Terry Simpson About Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit

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