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5 from 7 votes
sous vide balsamic chicken in a skillet on a marble countertop.
Sous Vide Balsamic Chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
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.
Course: Entrées
Cuisine: American
Keyword: Chicken, Pan sauce, Balsamic Vinegar, Pan Searing, Sous Vide
Servings: 2
Calories: 555 kcal
Author: Meredith Laurence
  • 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.
Nutrition Facts
Sous Vide Balsamic Chicken
Amount Per Serving
Calories 555 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g30%
Cholesterol 160mg53%
Sodium 503mg21%
Potassium 1296mg37%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 38g42%
Protein 51g102%
Vitamin A 1800IU36%
Vitamin C 31.8mg39%
Calcium 69mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.