Why Sous Vide Chicken Is So Juicy (and Why I Always Use It for Clients)

If you’ve ever had a bite of chicken that made you pause and say, “Whoa… how is this so tender?” it was probably cooked sous vide.

What is sous vide?

It’s a French technique where food is vacuum-sealed and cooked slowly in a water bath at a precise temperature. No overcooking, no drying out, just juicy, perfectly cooked meat every time.

It's especially great for leaner cuts like chicken breast, turkey, lean beef, and wild salmon if you want an exceptional result every time.

Why I use it for my clients:

• Better flavor: I brine before cooking, so the flavor infuses deeply.

• Perfect texture: Meat stays juicy and tender, even when reheated.

• Consistency: Every bite is just as good as the last — no dry outsides or undercooked centers.

• Healthier than frying: Sous vide doesn't require high temperature cooking with oil, making it a cleaner cooking method. You can choose to sear steaks after for a crisp finish, or serve chicken and other meats as-is with a flavorful sauce for a lighter meal.

Important to know

Unlike most restaurants or store-bought options that cook and store sous vide meats in single-use plastic bags, which can potentially leach harmful chemicals into your food, we use reusable, nonreactive silicone bags that are safer, more sustainable, and better for your health.

Curious to taste the difference? Schedule your free consultation today so you can enjoy flavorful and healthy cooking, custom prepared to help you achieve your lifestyle goals.