Sous Vide Tomato Pesto Chicken
Tender chicken breasts in a savory sun-dried tomato and pesto sauce. This Sous Vide Tomato Pesto Chicken takes minimal effort to make, and will be sure to impress!
Servings: 4 servings
Calories: 272kcal
Ingredients
- 4 chicken breasts
- 1/2 cup pesto
- 1/4 cup sour cream
- 1/4 cup sun-dried tomatoes, chopped packed in oil, not the bagged variety
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
Instructions
- Use immersion circulator to heat water to 145 degrees.
- In a small bowl, stir together pesto, sour cream, sun-dried tomatoes, lemon juice, salt, pepper, basil, thyme, onion, and garlic. Add chicken and stir so that chicken is well coated.
- Divide chicken and sauce evenly among 4 bags which are safe for sous vide cooking (I prefer to vacuum seal bags).
- Cook at 145 degrees for 2 hours.
- Remove bags from water and then remove chicken from bags. Pour liquid from bags into a bowl and set bowl aside (you will use this for the sauce).
- Heat olive oil in a large skillet over medium high heat. Add chicken to skillet and cook until browned on each side, about 2-3 minutes per side.
- Remove chicken from skillet. Reduce heat to medium-low.
- Pour reserved liquid into pan. Whisk cornstarch into pan. Continue whisking until mixture has thickened, about 1-2 minutes.
- Return chicken to pan and coat with sauce. Serve chicken with sauce.
Notes
- Recommend serving with Tzatziki Sauce.
- Nutrition estimate does not include Tzatziki Sauce.
Nutrition
Calories: 272kcal | Carbohydrates: 2g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 850mg | Potassium: 875mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg