Sous Vide Rosemary Chicken Recipe

Cooking using the sous vide technique, makes food like you’d order in some of your favorite restaurants.

Don’t miss the giveaway for a Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker at the bottom of this page!

Sous Vide Rosemary Chicken Recipe

I should have invited all of you over to dinner, because there’s no way you’re going to believe how tender this chicken was.  I’m going to tell you how to make this Sous Vide Rosemary Chicken recipe, but the only way you’re going to appreciate this incredible, top restaurant like experience, is by creating it at home.  You’ll be a fan of this SUPER EASY technique AND you’ll want to make all your food this way.  I’m totally serious.  We, for real, made another dish the next night, the same way.  It was amazing and easy, again.

rosemary sprig

So, What IS Sous Vide?

 Sous vide is a cooking technique that literally means “under vacuum”.  It’s a method of cooking where you place the food in an airtight bag and submerge the ingredients, in a precise temperature-controlled water bath.  The result is evenly cooked food at the temperature you choose.  Your food will cook evenly throughout which greatly reduces any risk of over or under cooking.  Just like the slow cooker, you can just walk away and let the appliance do the work.

Sous vide only cooks to the precise temperature of the water. It’s awesome for cooking meats and fish, but it can also cook eggs, fruit, vegetables, and desserts.  YUM!

sous vide foodsaver chicken

This Makes Sous Vide Easy…

The Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker made this meal easy.  It’s a sous vide water oven and it also doubles as a slow cooker.  This means you get two convenient cooking methods in one appliance!  2 in 1 = yay!

sous vide chicken sealed

 I bought a Foodsaver so we could seal our food.  My husband was thrilled.  He’s wanted one for years.  He had a blast sealing things and it was perfect for cooking this delicious Sous Vide Rosemary Chicken recipe.

Sous Vide Rosemary Chicken Recipe

Sous Vide Rosemary Chicken Recipe

Main Dish
Sous Vide
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  • 2 cups of water
  • 4 Tbsp salt
  • 2 Tbsp brown sugar
  • 1 Stick of butter
  • 2 tsp chopped rosemary
  • 1 sprig per breast
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 1/2 tsp salt maybe a tsp


  • Cover 4 boneless skinless chicken breast with brine and refrigerate for 45 - 60 minutes.
  • While chicken is brining, mix all ingredients into the butter. Save back 1 Tbsp of butter mixture.
  • When chicken is done brining, remove and pat dry.
  • Coat chicken in butter and seal using a FoodSaver or using the submerge method in a zip loc bag.
  • Cook in Hamilton Beach Professional 6 Qt. Sous Vide & Slow Cooker at 150 degrees for 1.5 hours.
  • Remove chicken from bags.
  • Heat reserved butter with 2 Tbsp of olive oil.
  • Heat until butter stops bubbling.
  • Brown chicken in the pan on both sides.
  • Serve and enjoy!
Course Main Dish
Keyword Sous Vide

Hamilton Beach Professional Sous Vide and 6QT Slow Cooker

You’re going to want to print out that recipe, but not because this is complicated, just because the recipe rocks!  I give total props to my husband, because he came up with it.  He also plated the food, that’s why it looks so good.  When I do it, it’s not the same.  LOL!


You brine the chicken.  (Put it in a ziplock back with the brine from the recipe.)   You’re gonna refrigerate that for 45 – 60 minutes.  Next, follow the recipe for the butter mixture.  Seal the butter mixture and the chicken into a bag.  Cook it at 150 degrees for 1.5 hours in the Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker.

Now, go do other things like craft (try this), watch tv, push the dog out of your place on the couch.  That kind of stuff.  You’ve got an hour and a half to yourself.

rosemary chicken cooked sous vide style

After it finishes cooking, remove the cooked chicken from the bags.

sear rosemary chicken stovetop

 Take it over to the stove and brown the chicken on both sides in the reserved butter and olive oil.

seared rosemary chicken in pan

The browning adds flavor and makes it look pretty.

sliced seared rosemary chicken

You can serve your AMAZING chicken any way you like, but my husband sliced it and served it over a pretty salad.  It was soooo good!!

rosemary chicken plated

Hey, you know you want one of these Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker’s, right?  Here’s a chance to win one!!

a Rafflecopter giveaway

This post is sponsored by Hamilton Beach, all opinions expressed are my own.

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  1. Michelle Monroe says:

    I would love to try this receive if I had one of those slow cookers. Looks so yummy!!

  2. carol clark says:

    i bet fish cooked this way would be great with some spices in it id cook that or some chicken

  3. Melisa Alzammar says:

    I’d make some turkey breast with a side of mashed potatoes, gravy and sautéed asparagus.

  4. Kristin Stuthard-Mendoza says:

    I would love to make chicken and potatoes with this!

  5. Sharon LeVine says:

    Looks lovely to use thanks for chance

  6. I wouild make chili!

  7. Carly Williams says:

    I would make a stew.

  8. I would make cod fillets with a potato dish and steamed veggies.

  9. Nicole Martin says:

    I would make tacos!

  10. Teresa Kaufhold says:

    This looks like a yummy recipe to try if I win this cool new cooking tool! I can’t wait to see what other recipes you try!

  11. Elaine Rohne says:

    This recipe looks fantastic and ooohh so easy!

  12. Kristen M says:

    I’d prepare a steak. It’s one thing that I haven’t quite perfected with other cooking methods.

  13. I would make roast beef

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