Sous Vide Chicken Recipe (Caprese Style)

Our Sous Vide Chicken Recipe is an easy and flavorful go-to cooking technique for any day of the week. The addition of caprese flavors takes this recipe to over the top delicious.

Don’t be intimidated—the sous vide process is much, much easier than you think. I know that a lot of people question using the process, but I promise you it is super easy; you will make this Sous Vide Chicken Recipe again and again!

When it comes to sous vide cooking, there are two important tools you will need. Sous-vide Vacuum Sealed Bags and a Vacuum Sealing System.

Both of these items are conveniently found at your local stores such as Target, Walmart, or even on Amazon. So no worries about trying to search all over for these!

Sous-vide bags are super important because the recipe that you are cooking will be going into the bags.

For this recipe, the marinated chicken breasts go into separate sous-vide bags. Topped with a little bit of fresh basil leaves, they get vacuum sealed, and then cooked!

In the end you get a tender chicken breast with so much flavor you wouldn’t believe it. We’re talking about serious eats here!

This Sous Vide Chicken recipe is absolutely delicious, if you have never had Caprese flavors before you are absolutely missing out! Super simple ingredients give it a delicious flavor.

1. With various delicious flavors, these juicy chicken breasts are super flavorful.
2. You can double it to serve a larger group.
3. You pretty much fix it and forget it and the sous vide does it all for you. Easy moist chicken breast!

• Chicken breasts
• Salt
• Garlic powder
• Onion powder
• Basil
• Oregano
• Pepper
• Olive oil
• Balsamic vinegar
• Basil leaves
• Cherry tomatoes
• Garlic
• Mozzarella pearls
• Balsamic glaze

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For the chicken:

1. Prepare sous vide water bath to 145 degrees F.
2. Place boneless chicken breasts into separate sous-vide bags.
3. In a small bowl, whisk together the salt, garlic powder, onion powder, dried basil, dried oregano, pepper, olive oil, and balsamic vinegar until combined.
4. Pour half of the marinade into each sous vide bag. Gently massage the marinade into the chicken until coated.
5. Add three basil leaves into each bag.
6. Vacuum seal the bags separately. Place the plastic bag into the hot water bath for 2 hours.

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For the caprese topping:

1. When the chicken is finished cooking, take them out of the water bath with tongs, set aside, and make the topping.
2. Place the tomatoes, olive oil, salt, pepper, garlic, basil, and mozzarella into a small bowl and stir to combine.
3. Cut open bags and place chicken on serving plates.
4. Top each with half of the tomato mixture. Drizzle balsamic vinegar over top to your liking. Serve.

WHAT DOES SOUS VIDE MEAN?

First time cooking sous vide? It’s definitely not one of your traditional cooking methods.

The process of vacuum sealing the sous-vide bags is to lock in the flavors of the marinade, the chicken actually soaks in the marinade in the process of vacuum sealing.

Plus, this will ensure that no water will leak into the bag while cooking.

Essentially, the word sous vide is a generalized term used for cooking in vacuum seal bags in regulated temperature-controlled water.

This process of the sous vide method makes it so that your meat or veggies inside the sealed sous-vide bags do not overcook, leaving you with perfectly cooked chicken breast every single time.

Sounds like a dream scenario – right? And, it is! AND, it is doable in your own home. This process is so easy, I am so surprised it is not an everyday cooking method in most households.

I topped my sous vide chicken with a fast tomato, mozzarella, and basil salad. This dinner is so fresh, yet extremely flavorful, perfect for summer.

The additional drizzle of balsamic glaze really sets this dish off and really puts it over the top and we absolutely cannot get enough of it!

Another reason to sous vide: you don’t warm up your kitchen! This is the ultimate summertime cooking technique, if you ask me.

CAN I USE A DIFFERENT CUT OF CHICKEN?

Yes, you can definitely use a different cut of chicken for this sous vide chicken breast recipe. Chicken thighs or bone-in chicken breasts work great as alternatives.

Just remember to adjust the cooking time and use your sous vide machine to ensure they are cooked to the correct internal temperature.

Chicken thighs tend to stay extra juicy when cooked sous vide, and they add even more flavor to the dish, but you might need a vacuum sealer for thicker cuts like this to get the best results.

You can also use the water displacement method if you don’t have a vacuum sealer handy.

ANY ADDITIONS?

Cooking sous vide chicken means you can easily change things up.

• Add a drizzle of pesto to your sous vide chicken breast for a burst of fresh herbs.
• Top with sliced avocado to make the dish even creamier.
• Sprinkle some red pepper flakes on the sous vide chicken to give it a little kick.
• Toss in some sliced kalamata olives for a Mediterranean twist to your sous vide recipe.
• Serve alongside a fresh arugula salad for a perfect pairing.
• Swap out regular tomatoes for sundried tomatoes to intensify the flavor of the caprese topping.
• Toss in a handful of baby spinach under the topping to boost the greens in this sous vide recipe.
• Garnish with grated Parmesan cheese to elevate the cheesy goodness of the dish.
• Add a drizzle of lemon juice or lime juice to brighten up the caprese topping.
• Sprinkle toasted pine nuts over the chicken for extra texture and flavor.

ANY SUBSTITUTIONS?

Go crazy! It’s a great way to find your favorite flavors.

The sous vide process is simple and easy.

• For a richer taste, use chicken thighs instead of boneless, skinless chicken breasts.
• Replace the balsamic glaze with a honey mustard drizzle for a different sweetness that pairs perfectly with this chicken breast recipe.
• Swap out the fresh mozzarella pearls with buffalo mozzarella or sliced mozzarella if that’s what you have on hand.
• Use heirloom tomatoes instead of cherry tomatoes for a more colorful caprese topping.
• Switch out the dried basil and oregano with dried thyme for a subtle flavor twist.

This Sous Vide Chicken Caprese is best served right away. You can reheat it in the oven if you have leftover chicken, but the chicken will need to be stored in the refrigerator in an airtight container for up to 3-4 days.

If you do reheat, the tomatoes will become a little soggier, but they won’t be too bad, you can reheat at the lowest temperature to make sure that doesn’t happen until the chicken is warmed through.

You must be looking for a fun, flavorful, and delicious recipe while trying out a new cooking process.

You need to try this Sous Vide Chicken Recipe; it is easier than you think!

If you’ve tried this SOUS VIDE CHICKEN RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!