Sous Vide Chicken With Pesto

Name: Sous Vide Chicken With Pesto
Yield: 2 servings
Ingredients: 2 skinless, boneless chicken breasts (1–1 ½ pounds total); Kosher salt, freshly ground pepper; ⅓ cup store-bought or homemade pesto; A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag

By Brad Leone

January 24, 2018

Image may contain Plant Food and Seasoning

Photo by Alex Lau, Food Styling by Anna Billingskog

The relatively low temperature and lack of oxygen in the bag will prevent your pesto from losing its vibrant green color. When slicing the chicken, don’t be alarmed if the meat isn’t bright white and has a hint of pink to it. It’s completely cooked and is in fact pasteurized, that is, very safe to eat! Read more about what sous vide cooking is, and see how to cook anything sous vide with step-by-step photos here.

Recipe notes

Sticky Honey-Soy Chicken Legs

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Chicharron Chicken Cutlets

Pork rind-crusted chicken is outrageous—outrageously good. Popular with children and adults alike, it’s a protein-packed gift that’s good for any occasion.

Cashew Chicken and Asparagus Stir-Fry

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

Oyakodon

This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.