Sous Vide Chicken Breast (Caprese)

Sous vide chicken breast topped with cherry tomatoes, mozzarella, fresh basil, and balsamic glaze on a dark plate.

This **sous vide chicken breast** turns out impossibly juicy every time, finished with a fresh caprese topping of tomatoes, mozzarella, basil, and balsamic glaze.

Course Main Course

Cuisine Italian

Keyword sous vide chicken breast

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 361kcal

Author Jason Decker

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
1/4 teaspoon 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 145 degrees F.
Place boneless chicken breasts into separate sous-vide bags.
2 chicken breasts, boneless, skinless
In a small bowl, whisk together the salt, garlic powder, onion powder, dried basil, dried oregano, pepper, olive oil, and balsamic vinegar until combined.
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, 1/4 teaspoon fresh black pepper, 1 tablespoon olive oil, 2 tablespoons balsamic vinegar
Pour half of the marinade into each sous vide bag. Gently massage the marinade into the chicken until coated.
Add three basil leaves into each bag.
6 fresh basil leaves
Alternatively, if you would like to marinade the chicken before cooking, add all the ingredients for the chicken marinade to a bowl and stir to combine. Add the chicken and marinade as desired. Then, add to bags.
Vacuum seal the bags separately. Place the plastic bag 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.
1 cup quartered cherry tomatoes, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 2 cracks fresh pepper, 1 small garlic clove, 3 fresh basil leaves, 2 ounces fresh mozzarella pearls
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.
balsamic glaze

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.
This recipe is also delicious grilled, you can skip the bags! If grilling, allow the chicken to marinate for at least 2 hours before cooking.
This would also be great with pork chops, however cooking time may vary.

Nutrition