Sous Vide Balsamic Chicken

The beauty of sous vide chicken is that you can rest assured your chicken breasts are properly cooked without worrying that they will be overcooked and dry. This recipe can be used for all your basic chicken dishes, but includes an easy balsamic sauce at the end.

Featured In My CookbookMake It Sous Vide Now Let’s Get Cooking

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Sous Vide 101

An introduction into sous vide so that you can feel comfortable and confident making the recipes you find on my...View Technique

Sous Vide Cooking Charts

Sous vide literally means “under vacuum” in French. When you cook something sous vide, food is placed in a vacuum-sealed...View Technique

General Tips for Sous Vide Cooking

Here are a few quick tips I’ve discovered along the way that I hope will help you in your sous...View Technique

Advertisement - Continue Below

Sous Vide Balsamic Chicken

  • Prep Time: 15 m
  • Cook Time: 1 h
  • Total Time: 1 h 15 m
  • Servings:


  • 2 boneless skinless chicken breasts
  • salt and freshly ground black pepper
  • 4 sprigs fresh thyme
  • ¼ cup balsamic vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 cloves garlic smashed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 beefsteak tomato chopped
  • 1 teaspoon chopped fresh thyme


  1. Pre-heat the sous vide water bath to 140ºF.
  2. Season the chicken breasts with salt and freshly ground black pepper. Place the chicken breasts in a zipper lock plastic bag along with the sprigs of fresh thyme. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bags one at a time in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
  3. Cook in the sous vide water bath for one hour, or as long as 2 hours.
  4. While the chicken is cooking, combine the balsamic vinegar, mustard, honey, brown sugar and smashed garlic cloves in a small saucepan. Bring to a simmer over medium heat and simmer gently for 15 to 20 minutes, or until it thickens slightly. Set aside.
  5. When the time is up, remove the chicken from the zipper lock bag and pat it dry with paper towels. Pre-heat a skillet over medium-high heat. Add the olive oil and butter and then sear the chicken breasts on both sides until nicely brown. Remove the chicken to a side plate and add the tomato to the skillet and toss around for a minute. Pour in the reduced glaze and simmer for a minute. Add the thyme and then return the chicken to the skillet to coat the chicken in the glaze. Remove the chicken from the skillet and serve with the sauce on top.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (2)Post a Reply

  1. I have just discovered sous vide cooking, and my husband and I are loving the food that I have made thus far. I will make this balsamic chicken recipe soon and post my comments, and I am sure that they will be great! Thank you so much for helping me branch out with sous vide recipes (strawberry cheese cakes next) and all of your other helpful recipes. Very appreciative!!

    1. So glad to hear it, Renee! I love sous vide cooking too – I think it takes a lot of last minute stress out of cooking. I think you’ll love cooking sous vide in jars.

Leave a Reply

Your email address will not be published. Required fields are marked *