Pesto & Goat Cheese Chicken Breasts (Sous Vide Method)

You only need 3 ingredients (plus seasonings) to make the best Sous Vide Chicken Breasts!  These are the most tender chicken breasts I’ve ever tried!  I am in LOVE with my Anova Immersion Circulator!

You can even make this 4 days in advance and keep it in the refrigerator!  No boring chicken in our home!

Sous Vide Chicken Breasts (Pesto & Goat Cheese)

• 3 Chicken Breasts, butterflied cut
• 6 tbs basil pesto
• 3 slices goats cheese (or mozzarella if you prefer)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

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Sous Vide Chicken Breasts Instructions

1. Fill a large tub with water and place the Anova Immersion Circulator in the tub.  Make sure the water reaches between the minimum level but doesn’t go over the maximum level required.
2. Set the Anova Immersion Circulator to 145ºF so it will heat the water while you prepare the chicken.
3. Cut the chicken breasts into a butterflied cut by slicing the middle of one side of the chicken breasts but not cutting the breasts all the way through.  Stop about 1/4 inch from the other side.
4. Sprinkle each chicken breasts with the seasonings.
5. Add the goat cheese to the center of the chicken breasts.
6. Fold the chicken breasts back up to close it.
7. Add the chicken breasts to a bag that can seal.
8. Place 2 tbs of pesto over each chicken breasts.
9. Seal the bag of chicken removing all the air.  You can use a food saver machine or you can use a sturdy baggie like a Ziplock freezer bag.  If you are using a ziplock freezer bag you can place the chicken inside the back and place the unsealed back in the water just before reaching the top of the seal to allow the water to push the air out of the bag.  You want to remove as much of the air as possible when cooking the Sous Vide method.
10. You can also use a clip or a magnet to hold the bag in one place on the side of your pot if needed.
11. Place the chicken in the water bath when it reaches the 145ºF temperature.
12. Set a timer to cook your chicken breasts.

Sous Vide Chicken Cooking times:

• 1 1/2 hours if your chicken is 1 1/2 inches thick
• 2 1/2 hours if your chicken is 2 inches thick

Sous Vide Notes:

You can prep this meal a head of time by placing all the chicken in a bag either in the refrigerator until it’s ready to be cooked.  Or you can cook the chicken ahead of time and when it’s done cooking you can allow it to cool on the counter top and then keep it in the refrigerator sealed for up to 4 days.  To reheat this chicken breasts you will add the sealed bag back to the warmed water bath for 30 minutes at 100ºF.  This will warm it to the perfect temperature to consume it!  You’ve already cooked it.

Here are a few photos we took so you can see the process!

This photo shows how we cut the chicken breasts into a butterfly cut and sprinkled them with the seasonings.  Feel free to use your favorite seasonings!

We added goat cheese to the center of the chicken breasts but you can add any cheese you prefer!

Fold the chicken breasts back up.

Put the chicken breasts in a ziplock freezer bag or use a handy dandy food saver like I did.  It seals in all the goodness!

We use a Sous Vide Model C10 Water Bath bucket.  It holds a good size for our family of four but any deep container will work.

YUMMY!!!  This was so tasty!!!  We love pesto chicken!

Served warm is amazing!!!  The combination of basil pesto and goat cheese is amazing!!

Sous Vide Chicken Breasts (Pesto & Goat Cheese)

 These are the most tender chicken breasts I've ever tried! 

5 from 1 vote

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Equipment

• Sous Vide Anova Immersion Circulator
• Tub to hold water
• Bags to seal the chicken

Ingredients

  

• 3 Chicken Breasts butterflied cut
• 6 tbs basil pesto
• 3 slices goats cheese or mozzarella if you prefer
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

Instructions

 

• Fill a large tub with water and place the Anova Immersion Circulator in the tub.  Make sure the water reaches between the minimum level but doesn't go over the maximum level required.
• Set the Anova Immersion Circulator to 145ºF so it will heat the water while you prepare the chicken.
• Cut the chicken breasts into a butterflied cut by slicing the middle of one side of the chicken breasts but not cutting the breasts all the way through.  Stop about 1/4 inch from the other side.
• Sprinkle each chicken breasts with the seasonings.
• Add the goat cheese to the center of the chicken breasts.
• Fold the chicken breasts back up to close it.
• Add the chicken breasts to a bag that can seal.
• Place 2 tbs of pesto over each chicken breasts.
• Seal the bag of chicken removing all the air.  You can use a food saver machine or you can use a sturdy baggie like a Ziplock freezer bag.  If you are using a ziplock freezer bag you can place the chicken inside the back and place the unsealed back in the water just before reaching the top of the seal to allow the water to push the air out of the bag.  You want to remove as much of the air as possible when cooking the Sous Vide method.
• You can also use a clip or a magnet to hold the bag in one place on the side of your pot if needed.
• Place the chicken in the water bath when it reaches the 145ºF temperature.
• Set a timer to cook your chicken breasts.
• Chicken Cooking times:
• 1 1/2 hours if your chicken is 1 1/2 inches thick
• 2 1/2 hours if your chicken is 2 inches thick

Notes

You can prep this meal a head of time by placing all the chicken in a bag either in the refrigerator until it's ready to be cooked.  Or you can cook the chicken ahead of time and when it's done cooking you can allow it to cool on the counter top and then keep it in the refrigerator sealed for up to 4 days.  To reheat this chicken breasts you will add the sealed bag back to the warmed water bath for 30 minutes at 100ºF.  This will warm it to the perfect temperature to consume it!  You've already cooked it. 

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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