Comments on: Sous Vide Chicken Recipe (Caprese Style) https://thissillygirlskitchen.com/sous-vide-chicken-caprese/ Homecook Tested. Chef Approved Recipes. Sun, 15 Jun 2025 15:22:40 +0000 hourly 1 By: Marilyn https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-183095 https://thissillygirlskitchen.com/?p=21476#comment-183095 Is this centigrade temp?

]]> By: Natasha https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-182639 https://thissillygirlskitchen.com/?p=21476#comment-182639 2 stars
I should’ve read the comments. 170 is way too high for sous vide. This was really dry. I’ll try 145-150 next time.

]]> By: Dana DeVolk https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-178817 https://thissillygirlskitchen.com/?p=21476#comment-178817 In reply to Becky.

I think you are safe to marinate that long!

]]> By: Becky https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-178816 https://thissillygirlskitchen.com/?p=21476#comment-178816 In reply to Prof. Phillips.

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!

]]> By: Prof. Phillips https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-178781 https://thissillygirlskitchen.com/?p=21476#comment-178781 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.

]]> By: Dana DeVolk https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-178750 https://thissillygirlskitchen.com/?p=21476#comment-178750 In reply to Barbara.

It’s the balsamic vinegar in the marinade.

]]> By: Barbara https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-178748 https://thissillygirlskitchen.com/?p=21476#comment-178748 How do you achieve that roasted appearance?

]]> By: Brian https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-175638 https://thissillygirlskitchen.com/?p=21476#comment-175638 4 stars
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.

]]> By: Dana DeVolk https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-174351 https://thissillygirlskitchen.com/?p=21476#comment-174351 No, the topping is not cooked.

]]> By: Dana DeVolk https://thissillygirlskitchen.com/sous-vide-chicken-caprese/#comment-174165 https://thissillygirlskitchen.com/?p=21476#comment-174165 In reply to Walter Cullop.

There are no grill marks… unless you are referring to the balsamic vinegar drizzled on top… which are not grill marks.

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