Skip to main content
Epicurious

Sous Vide Chicken With Pesto

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.

Read More
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
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.
Blended Pastina Soup
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
Air-Fryer Chicken Tikka
Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.
One-Pot Buffalo Chicken Pasta
Buffalo chicken dip, but make it dinner.
Creamy Cider-Braised Chicken and Leeks
A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
Back-Pocket Caper-Butter Chicken
A simple marinade, made with caper brine, becomes a punchy pan sauce, with melted butter for a velvety texture and whole capers for pops of tang.
Chicken Riggies
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.