Sous Vide Chicken Caprese is an easy and flavorful go-to chicken recipe and cooking technique for any day of the week. The addition of caprese flavors takes this recipe to over the top delicious.
Don’t be intimated, the process of sous vide is much, much easier than you think. I know that a lot of people question about using the process but I promise you it is super easy!
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 fresh basil leaves, they get vacuum sealed, and then cooked!
This Sous Vide Chicken Caprese is absolutely delicious, if you have never had Caprese flavors before you are absolutely missing out! Super simple ingredients give it a \\\\\\delicious flavor!
Some of my other favorite chicken recipes that we have on our site include Southern Fried Chicken, Monterey Chicken and Air Fryer Buffalo Chicken Tenders.
WHY THIS RECIPE WORKS:
- With various delicious flavors, this recipe is super flavorful.
- You can double it to serve a larger group.
- You pretty much fix it and forget it and the sous vide does it all for you.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Chicken breasts
Salt
Garlic powder
Onion powder
Basil
Oregano
Pepper
Olive oil
Balsamic vinegar
Basil leaves
Cherry tomatoes
Garlic
Mozzarella pearls
Balsamic glaze
HOW TO MAKE SOUS VIDE CHICKEN CAPRESE:
For the chicken:
-
Prepare sous vide water bath to 170 degrees.
-
Place chicken breasts into separate sous-vide bags.
-
In a small bowl, whisk together the salt, garlic powder, onion powder, dried basil, dried oregano, pepper, olive oil, and balsamic vinegar until combined.
-
Pour half of the marinade into each bag. Gently massage the marinade into the chicken until coated.
-
Add three basil leaves into each bag.
-
Vacuum seal the bags separately. Place bags into the hot water bath for 2 hours.
For the caprese topping:
-
When the chicken is finished cooking, take them out of the water bath with tongs, set aside, and make the topping.
-
Place the tomatoes, olive oil, salt, pepper, garlic, basil, and mozzarella into a small bowl and stir to combine.
-
Cut open bags and place chicken on serving plates.
-
Top each with half of the tomato mixture. Drizzle balsamic vinegar over top to your liking. Serve,
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.
WHAT DOES SOUS VIDE MEAN?
Essentially, the word sous vide is a generalized term used for cooking in a sealed bag in regulated temperature-controlled water.
This process of sous vide cooking makes it so that your meat or veggies inside the sealed sous-vide bags do not overcook, leaving you with a perfectly cooked meal every 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.
HOW TO STORE:
This Sous Vide Chicken Caprese is best served right away. You can reheat it in the oven if you have leftovers, 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.
TIPS AND TRICKS:
- You can use slices of fresh mozzarella on this if you like.
- Make your own balsamic glaze or use store-bought.
- Double this recipe to make for more people.
- Make sure that you get the correct bags that are made for Sous Vide.
If you like this recipe you might also like:
- Baked Parmesan Chicken Tenders
- Slow Cooker Marsala Chicken Thighs
- Slow Cooker Roasted Lemon Pepper Chicken
If you’ve tried this SOUS VIDE CHICKEN CAPRESE 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!
Sous Vide Chicken Caprese
Ingredients
For the chicken
- 2 chicken breasts, boneless, skinless about 1.5 pounds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 5 cracks fresh black pepper
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 6 fresh basil leaves
For the caprese topping
- 1 cup quartered cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 2 cracks fresh pepper
- 1 small garlic clove minced
- 3 fresh basil leaves torn by hand
- 2 ounces fresh mozzarella pearls
- balsamic glaze for drizzling
Instructions
For the chicken
- Prepare sous vide water bath to 170 degrees. Place chicken breasts into separate sous-vide bags. In a small bowl, whisk together the salt, garlic powder, onion powder, dried basil, dried oregano, pepper, olive oil, and balsamic vinegar until combined. Pour half of the marinade into each bag. Gently massage marinade into chicken until coated. Add three basil leaves into each bag.
- Vacuum seal the bags separately. Place bags into the hot water bath for 2 hours.
For the caprese topping
- When the chicken is finished cooking, take them out of the water bath with tongs, set aside and make the topping. Place the tomatoes, olive oil, salt, pepper, garlic, basil, and mozzarella into a small bowl and stir to combine.
- Cut open bags and place chicken on serving plates. Top each with half of the tomato mixture. Drizzle balsamic vinegar over top to your liking. Serve,
Notes
- You can use slices of fresh mozzarella on this if you like.
- Make your own balsamic glaze or use store bought.
- Double this recipe to make for more people.
- Make sure that you get the correct bags that are made for Sous Vide.
Nutrition
.
Comments & Reviews
Jessica says
The marinade and Caprese were fine, but 170 is way too high to cook the chicken. I made the chicken for a dinner party and it was so terribly tough. It was hard to even cut and lost all of its flavor. I was so embarrassed. The chicken should cook at 145 for tender, moist chicken.
Dana DeVolk says
Thank you for the feedback, I used timing and temp based on my sous vide machine. I thought it was great, maybe the size of the chicken should be taken into account as well? If you cooked it at 145 in the past, then I would definitely stick with what you know works.
Elizabeth Garwood says
Well, first off, I LOVE all of your recipes, although I have not tried ALL of them. I am working on this. The recipes are easy to follow, and a wide variety of them, they look so good. I have been cooking all my life (at least 56 years of them). Every morning I get up and go straight to your site and browse, to see what I can make today. I cook for a lot of my elderly family members. I noticed that you did not have a recipe for “BUFFALO CHICKEN WINGS”. Do you have any suggestions?
Dana DeVolk says
Hi Elizabeth! Thank you so much for the kind words, you got me choked up! I do not have a recipe for buffalo chicken wings (yet! 😉 ), that will be on my to-do list just for you. BUT, I make them a lot at home, just haven’t been able to post yet – similar to my baked bbq wings I have on the site already, you can find that recipe here: https://thissillygirlskitchen.com/last-nights-dinner-baked-bbq-wings/ (this is one of my first recipes so please excuse the horrid photos and unstructured post.) Seasoned with just garlic powder, onion powder, salt, and pepper, then cooked the same way except finished off with Franks Buffalo Sauce instead of bbq. They are SO GOOD!
J says
170 is way to hot considering the FDA says to cook chicken to 165, at 170 for 2 hours it’s just to hot. You may need to look at your cookers instructions again. All of the cookers I’ve used suggest a range of 136 to 150 max.
Jonathan says
What does 5 cracks of black pepper mean? measurement wise? or am i just turning my pepper grinder 5 times?
Dana DeVolk says
Yes, 5 turns of a peppermill. Or, just to taste.
Steve says
I made this a couple of days ago and really liked it. The only thing I did differently was I cubed my chicken and dropped the temperature to 160. I think this was some of the best chicken that I’ve ever had. Thank you for the great recipe. I’ll definitely be making this a lot.
Rachel Dudley says
I have made this several times and it is always a hit! The only thing I change is cooking my chicken for 1.5 hours at 150. 🙂 . This is just how I always sous vide my chicken and keeps it really tender and juicy!
Walter Cullop says
The picture shows grill marks on the chicken which is impossible using this cooking method. Fake news
Dana DeVolk says
There are no grill marks… unless you are referring to the balsamic vinegar drizzled on top… which are not grill marks.
Dana DeVolk says
No, the topping is not cooked.
Brian says
My fiance and I loved this. I would cut the heat back but think it really worked. Served it with shredded lettuce salad and balsamic vinegar on top.
Barbara says
How do you achieve that roasted appearance?
Dana DeVolk says
It’s the balsamic vinegar in the marinade.
Prof. Phillips says
I thought the temp was too high as well. I cooked at 170 degrees, but it was very dry. Next time, I’ll try 145 degrees.
Becky says
I’ve made this recipe several times and we love it! I want to make tomorrow for my parents but was thinking of prepping the bags today. How far in advance can it marinate? Is 24 hours too long? Thanks!
Dana DeVolk says
I think you are safe to marinate that long!