45+ Delicious Sous Vide Dinner Recipes for Every Occasion

Sous vide cooking has revolutionized the way we prepare meals, offering precision, consistency, and incredible flavor.

Whether you’re a seasoned chef or a novice cook, sous vide is a game-changer when it comes to achieving perfect results every time.

By cooking food in a vacuum-sealed bag at a precise low temperature, the sous vide method preserves the natural flavors, juices, and textures of the ingredients.

It takes the guesswork out of cooking and opens up a world of possibilities for delicious, restaurant-quality dinners.

In this article, we’ve compiled a list of over 45 mouthwatering sous vide dinner recipes that are easy to prepare and guaranteed to impress your guests.

From tender meats to flavorful vegetables and delicate seafood, these recipes offer a variety of dishes that will elevate your dinner experience.

Get ready to dive into the world of sous vide cooking with these simple yet gourmet recipes!

45+ Delicious Sous Vide Dinner Recipes for Every Occasion

Sous vide cooking unlocks a whole new level of culinary creativity. With precise temperature control, you can prepare a wide range of dishes with perfect textures and enhanced flavors.

Whether you’re hosting a dinner party, cooking for family, or simply treating yourself to an indulgent meal, these 45+ sous vide dinner recipes are sure to impress.

The beauty of sous vide lies in its versatility—allowing you to experiment with different ingredients and flavor profiles without the stress.

So, dust off your sous vide machine, get your ingredients ready, and start exploring the amazing world of sous vide cooking tonight!

Sous Vide Garlic Butter Steak

A perfectly cooked steak with a rich, buttery garlic infusion, thanks to sous vide cooking. This method ensures the steak is tender and juicy, with a seared crust. The sous vide process locks in the flavors, making this steak a restaurant-quality meal you can easily make at home.

Ingredients:

• 2 ribeye steaks (1.5 inches thick)
• 4 tbsp unsalted butter
• 4 garlic cloves, smashed
• Fresh thyme sprigs
• Salt and pepper to taste
• Olive oil for searing

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare.
2. Season the ribeye steaks generously with salt and pepper.
3. Place each steak into a vacuum-seal bag with 2 tbsp of butter, smashed garlic cloves, and a couple of thyme sprigs. Seal the bag tightly.
4. Submerge the bag into the preheated water and cook for 2 hours.
5. After the steak is done cooking, remove it from the bag and pat dry with paper towels.
6. Heat a cast-iron skillet over medium-high heat and add olive oil.
7. Sear each steak for 1-2 minutes per side, until a golden-brown crust forms.
8. Remove from the skillet, let rest for a few minutes, then slice and serve.

This sous vide garlic butter steak is a game-changer for steak lovers. The sous vide method guarantees the perfect level of doneness throughout, while the garlic butter infusion adds rich flavor. Searing the steak at the end creates a beautiful crust that complements the tender, juicy interior. It’s a simple yet luxurious meal, ideal for any occasion.

Sous Vide Lemon Herb Chicken Breast

This sous vide lemon herb chicken breast is juicy, tender, and full of fresh flavors. The sous vide technique ensures that the chicken is never dry, and the lemon, garlic, and herbs infuse the meat for a vibrant, savory taste. Perfect for a light, healthy dinner or meal prep.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper to taste

Instructions:

1. Preheat the sous vide water bath to 145°F (63°C).
2. Season the chicken breasts with salt, pepper, minced garlic, lemon zest, and lemon juice.
3. Drizzle olive oil over the chicken and place each breast into a vacuum-seal bag with rosemary and thyme sprigs. Seal the bags tightly.
4. Submerge the bags into the water bath and cook for 1.5 to 2 hours.
5. After the cooking time is up, remove the chicken from the bag and pat dry with paper towels.
6. Heat a skillet over medium-high heat and sear each chicken breast for 1-2 minutes per side for a golden crust.
7. Slice the chicken and serve with fresh herbs, if desired.

Sous vide lemon herb chicken breast is a foolproof way to ensure juicy, flavorful chicken every time. The sous vide method locks in moisture, while the lemon and herbs infuse the meat with aromatic freshness. The final sear gives a satisfying golden crust, adding texture and depth to the dish. This recipe is perfect for anyone looking for a healthy, flavorful, and easy-to-prepare dinner.

Sous Vide Salmon with Dill and Lemon

Sous vide salmon is known for its incredible tenderness and flaky texture. This recipe pairs the delicate fish with fresh dill and a hint of lemon for a light yet flavorful dish. With precise temperature control, sous vide guarantees perfectly cooked salmon every time, making this a must-try recipe for seafood lovers.

Ingredients:

• 2 salmon fillets (skin-on)
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 sprigs fresh dill
• Salt and pepper to taste

Instructions:

1. Preheat the sous vide water bath to 130°F (54°C) for tender, flaky salmon.
2. Season the salmon fillets with salt and pepper, then drizzle olive oil over the top.
3. Place a sprig of dill and a few lemon slices on each fillet. Place the salmon in a vacuum-seal bag and seal tightly.
4. Submerge the bag into the water bath and cook for 30-45 minutes.
5. Once the salmon is done, remove it from the bag and gently pat dry with paper towels.
6. For a crispy finish, heat a skillet over medium-high heat, then sear the salmon, skin-side down, for about 1 minute, until the skin crisps up.
7. Serve the salmon with fresh dill and a squeeze of lemon juice.

Sous vide salmon with dill and lemon is a light, flavorful dish that highlights the delicate nature of the fish. The sous vide cooking method allows the salmon to remain perfectly moist and tender, while the dill and lemon add a fresh, aromatic touch. The quick sear at the end gives the salmon a crispy skin, elevating the dish to a beautiful, restaurant-quality meal. This recipe is perfect for a healthy, elegant dinner or a special occasion.

Sous Vide Pork Tenderloin with Apple Cider Reduction

This sous vide pork tenderloin recipe is paired with a rich apple cider reduction that brings a sweet and savory flavor to the juicy, tender pork. The sous vide method ensures the pork is cooked to perfection every time, while the apple cider adds a delightful tangy-sweet contrast. It’s a perfect dish for autumn or a cozy dinner.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 cup apple cider
• 2 tbsp Dijon mustard
• 1 tbsp butter

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the pork tenderloin with salt, pepper, minced garlic, and chopped thyme. Drizzle olive oil over the tenderloin.
3. Place the pork in a vacuum-seal bag and seal tightly.
4. Submerge the pork tenderloin into the water bath and cook for 2 hours.
5. While the pork is cooking, pour the apple cider into a saucepan and bring to a simmer over medium heat. Reduce the cider by half.
6. Once the cider is reduced, whisk in Dijon mustard and butter to create a smooth, velvety sauce.
7. After the pork is done, remove it from the bag and pat dry with paper towels.
8. Heat a skillet over medium-high heat, add a little olive oil, and sear the pork for 1-2 minutes per side until golden brown.
9. Slice the pork and drizzle with the apple cider reduction before serving.

Sous vide pork tenderloin with apple cider reduction is an extraordinary dish that blends savory and sweet flavors beautifully. The sous vide method keeps the pork tender and juicy, while the apple cider reduction adds a rich depth of flavor. This recipe is a perfect choice for a special dinner, especially in the fall, when the apple cider brings a warm, comforting touch. The combination of textures and flavors makes this dish a true standout.

Sous Vide Shrimp Scampi

Sous vide shrimp scampi takes the classic pasta dish to a whole new level by cooking the shrimp to the perfect tenderness while infusing them with garlic, butter, and lemon. The sous vide technique ensures the shrimp stay juicy and flavorful, making this dish a quick and elegant option for dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil (for searing)
• 8 oz pasta (linguine or spaghetti)

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the shrimp with salt, pepper, garlic, lemon zest, and lemon juice. Place them in a vacuum-seal bag and add the butter.
3. Seal the bag tightly and submerge it in the preheated water bath. Cook for 30-45 minutes.
4. While the shrimp are cooking, cook the pasta according to package instructions. Drain and set aside.
5. Once the shrimp is done, remove it from the bag and pat dry with paper towels.
6. Heat a skillet over medium-high heat and add olive oil. Sear the shrimp for 1-2 minutes on each side until golden brown.
7. Toss the cooked pasta with the shrimp, adding any juices from the bag. Sprinkle with fresh parsley and serve.

Sous vide shrimp scampi elevates the classic dish with perfectly cooked shrimp that are tender and flavorful. The garlic butter sauce infuses the shrimp during the sous vide process, while the quick sear gives them a delicious golden color and texture. This dish is easy to prepare, yet sophisticated enough for any occasion, making it a perfect weeknight dinner or a dinner party showstopper.

Sous Vide Duck Breast with Cherry Sauce

Sous vide duck breast is a rich and succulent dish with a perfectly crispy skin and a tender interior. This recipe pairs the duck with a tangy cherry sauce, creating a sweet and savory contrast that complements the richness of the duck. The sous vide method ensures the duck is cooked to perfection every time.

Ingredients:

• 2 duck breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup fresh or frozen cherries, pitted
• 1/4 cup red wine
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp butter

Instructions:

1. Preheat the sous vide water bath to 135°F (57°C) for medium-rare duck.
2. Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper.
3. Place the duck breasts in a vacuum-seal bag and seal tightly.
4. Submerge the bag into the preheated water bath and cook for 2 to 2.5 hours.
5. In the meantime, make the cherry sauce. In a saucepan, combine the cherries, red wine, balsamic vinegar, and honey. Simmer over medium heat for 10-15 minutes until the sauce thickens slightly.
6. Remove from heat and stir in butter to create a silky finish.
7. Once the duck is cooked, remove it from the bag and pat dry with paper towels.
8. Heat a skillet over medium-high heat and add olive oil. Sear the duck breasts, skin-side down, for 3-5 minutes until the skin is crispy.
9. Slice the duck and drizzle the cherry sauce over the top before serving.

Sous vide duck breast with cherry sauce is a luxurious and flavorful dish that pairs the richness of duck with the sweet and tangy cherry sauce. The sous vide technique ensures the duck is cooked to perfection, with a tender interior and crispy skin. The cherry sauce complements the duck beautifully, making it a perfect meal for a special occasion or a dinner party. This recipe brings restaurant-quality results to your home kitchen.

Sous Vide Beef Short Ribs with Red Wine Sauce

This sous vide beef short ribs recipe results in melt-in-your-mouth, tender meat with a rich, savory flavor. The long, slow cooking process breaks down the collagen in the ribs, making them incredibly tender. Paired with a red wine sauce, this dish is perfect for a luxurious meal or special occasion.

Ingredients:

• 4 beef short ribs (bone-in)
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 cup red wine
• 1 cup beef broth
• 2 tbsp fresh thyme, chopped
• 1 tbsp butter

Instructions:

1. Preheat the sous vide water bath to 165°F (74°C) for tender, fall-off-the-bone short ribs.
2. Season the beef short ribs with salt and pepper.
3. Place the short ribs in a vacuum-seal bag and seal tightly. Ensure the ribs are well spaced for even cooking.
4. Submerge the bag into the water bath and cook for 24 hours. This slow cook time ensures the ribs are perfectly tender.
5. Once the ribs are done, remove them from the bag and pat dry with paper towels.
6. In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for 2-3 minutes per side, until they form a golden-brown crust.
7. To make the sauce, in the same skillet, sauté garlic and onion until softened. Add red wine, beef broth, and thyme. Simmer for 10-15 minutes, until the sauce is reduced by half.
8. Stir in butter for a smooth, glossy finish to the sauce.
9. Serve the short ribs with the red wine sauce drizzled on top.

Sous vide beef short ribs with red wine sauce offers an indulgent and tender meal with deep, savory flavors. The sous vide method ensures the ribs remain juicy and perfectly cooked, while the red wine sauce adds a rich and aromatic layer to the dish. This is a fantastic recipe for anyone looking to create a restaurant-quality dish with minimal effort, making it ideal for special dinners or holiday meals.

Sous Vide Lamb Chops with Mint Pesto

Sous vide lamb chops result in tender, perfectly cooked meat with a beautiful sear. Paired with a refreshing mint pesto, this dish combines savory and herby flavors, making it a great choice for a memorable dinner. The sous vide technique guarantees that the lamb is cooked to perfection, retaining all its juices and flavor.

Ingredients:

• 4 lamb chops (1 inch thick)
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 cup fresh mint leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 1/4 cup olive oil (for pesto)
• 1 tbsp lemon juice

Instructions:

1. Preheat the sous vide water bath to 130°F (54°C) for medium-rare lamb chops.
2. Season the lamb chops with salt, pepper, rosemary, and garlic.
3. Place the lamb chops in a vacuum-seal bag and seal tightly.
4. Submerge the bag into the water bath and cook for 2-2.5 hours for tender, juicy chops.
5. While the lamb is cooking, prepare the mint pesto by blending mint leaves, pine nuts, Parmesan, olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper to taste.
6. Once the lamb is cooked, remove it from the bag and pat dry with paper towels.
7. Heat a skillet over medium-high heat and add olive oil. Sear the lamb chops for 1-2 minutes per side until a golden crust forms.
8. Serve the lamb chops with a generous spoonful of mint pesto on top.

Sous vide lamb chops with mint pesto offer a sophisticated and flavorful dish with a tender, perfectly cooked interior. The sous vide method allows you to cook the lamb to your desired doneness while preserving its juiciness, and the fresh mint pesto adds a burst of freshness. This recipe is an ideal choice for a holiday meal, a dinner party, or any occasion where you want to impress your guests with a beautiful, elegant dish.

Sous Vide Vegetable Medley with Garlic and Herbs

Sous vide vegetables are tender and perfectly cooked, preserving their natural flavors and nutrients. This vegetable medley recipe is enhanced with garlic, herbs, and a touch of olive oil, making it a simple yet delicious side dish. The sous vide technique ensures that each vegetable is cooked to perfection, without being overcooked or soggy.

Ingredients:

• 1 cup baby carrots, peeled
• 1 cup Brussels sprouts, halved
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 3 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. In a large bowl, toss the vegetables with olive oil, garlic, fresh thyme, rosemary, salt, and pepper.
3. Divide the vegetables into vacuum-seal bags, making sure they are evenly distributed. Seal the bags tightly.
4. Submerge the bags into the water bath and cook for 45 minutes to 1 hour, depending on the size of the vegetables.
5. Once the vegetables are done, remove them from the bag and pat dry with paper towels.
6. For extra flavor, heat a skillet over medium heat and briefly sauté the vegetables for 1-2 minutes, allowing them to get a little golden color.
7. Serve the vegetable medley as a side dish to your main course.

Sous vide vegetable medley with garlic and herbs is a perfect, fuss-free side dish that enhances the natural flavors of the vegetables. The sous vide cooking process ensures that each vegetable retains its vibrant color, texture, and nutrients, while the garlic and herbs infuse them with aromatic flavors. This recipe is ideal for anyone looking for a healthy, flavorful addition to their meal, and the vegetables pair wonderfully with any protein.

Sous Vide Teriyaki Chicken Thighs

Sous vide teriyaki chicken thighs are juicy, flavorful, and tender, thanks to the slow cooking method that locks in moisture. The sweet and savory teriyaki marinade infuses the chicken, creating a rich, umami-packed dish. The final sear adds a perfect caramelized exterior, making this dish a winner for any meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch (optional for thickening)
• 1 tbsp vegetable oil (for searing)
• 2 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Preheat the sous vide water bath to 165°F (74°C).
2. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the marinade.
3. Place the chicken thighs in a vacuum-seal bag and pour the marinade over the chicken. Seal the bag tightly, ensuring the chicken is well coated.
4. Submerge the bag into the water bath and cook for 1.5 to 2 hours.
5. Once the chicken is cooked, remove it from the bag and pat dry with paper towels.
6. Heat vegetable oil in a skillet over medium-high heat and sear the chicken thighs for 1-2 minutes per side until they develop a golden-brown crust.
7. For the sauce (optional), pour the remaining marinade into a small saucepan and bring to a simmer. If you prefer a thicker sauce, dissolve cornstarch in a little water and stir it into the sauce until thickened.
8. Serve the chicken thighs garnished with green onions, sesame seeds, and a drizzle of the thickened sauce.

Sous vide teriyaki chicken thighs are a flavorful and tender way to enjoy a classic dish. The sous vide method ensures the chicken stays moist and juicy, while the marinade infuses deep umami flavors. The quick sear at the end adds texture and a beautiful caramelization. Whether for a weeknight dinner or a special occasion, this recipe brings restaurant-quality flavors with minimal effort.

Sous Vide Pork Belly with Maple Glaze

Sous vide pork belly is a melt-in-your-mouth dish with a perfect balance of crispy skin and tender, flavorful meat. The sous vide technique ensures the pork belly cooks evenly and retains its juiciness, while the maple glaze adds a sweet, savory finish that complements the richness of the pork.

Ingredients:

• 2 lbs pork belly, skin-on
• Salt and pepper to taste
• 1 tbsp olive oil (for searing)
• 1/2 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the sous vide water bath to 170°F (77°C).
2. Season the pork belly generously with salt and pepper.
3. Place the pork belly in a vacuum-seal bag and seal tightly. For an extra layer of flavor, add a couple of sprigs of rosemary to the bag (optional).
4. Submerge the bag into the water bath and cook for 12 to 14 hours, ensuring the pork becomes tender.
5. Once cooked, remove the pork belly from the bag and pat dry with paper towels.
6. In a small saucepan, combine maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and smoked paprika. Simmer over low heat for 5-10 minutes until the sauce thickens slightly.
7. Heat olive oil in a skillet over medium-high heat and sear the pork belly, skin-side down, for 4-5 minutes until the skin becomes crispy.
8. Drizzle the maple glaze over the pork belly and serve.

Sous vide pork belly with maple glaze is a rich and indulgent dish that combines the best of both worlds: tender meat and crispy skin. The sous vide cooking process ensures the pork belly is incredibly tender and flavorful, while the maple glaze adds a sweet and savory finish. This recipe is ideal for those looking to impress with a sophisticated, yet relatively simple, dish that’s perfect for special occasions or festive dinners.

Sous Vide Cauliflower Steaks with Chimichurri Sauce

Sous vide cauliflower steaks are a delicious and healthy alternative to meat. The sous vide method ensures that the cauliflower stays tender without becoming mushy, while the chimichurri sauce adds a vibrant, herbaceous kick. This dish makes for an excellent vegetarian main course or a unique side dish.

Ingredients:

• 1 large head of cauliflower
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp red wine vinegar
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil (for chimichurri sauce)

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. Slice the cauliflower into 1-inch thick “steaks.” If you have leftover florets, you can use them for another dish.
3. Drizzle olive oil over the cauliflower steaks and season with salt and pepper.
4. Place the steaks in a vacuum-seal bag and seal tightly.
5. Submerge the bag into the water bath and cook for 45 minutes to 1 hour.
6. While the cauliflower cooks, prepare the chimichurri sauce by combining parsley, cilantro, red wine vinegar, lemon juice, garlic, red pepper flakes, and olive oil in a food processor. Pulse until the sauce is well combined.
7. Once the cauliflower steaks are done, remove them from the bag and pat dry with paper towels.
8. Heat a skillet over medium-high heat and quickly sear the cauliflower steaks for 1-2 minutes per side until golden brown.
9. Serve the cauliflower steaks drizzled with chimichurri sauce.

Sous vide cauliflower steaks with chimichurri sauce are a healthy and vibrant dish with a perfect combination of flavors and textures. The sous vide technique keeps the cauliflower tender without losing its structure, and the chimichurri adds a zesty, herbaceous flair. This dish is ideal as a main course for vegetarians or a standout side dish for meat lovers. It’s simple, healthy, and packed with flavor.

Sous Vide Salmon with Lemon Dill Butter

Sous vide salmon is incredibly tender and perfectly cooked, ensuring that every bite melts in your mouth. This recipe combines the gentle cooking technique of sous vide with a bright and zesty lemon dill butter, creating a light, flavorful dish that’s perfect for a healthy dinner or special occasion.

Ingredients:

• 4 salmon fillets (6 oz each)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup unsalted butter, softened
• 1 tbsp fresh dill, chopped
• Zest and juice of 1 lemon
• 1 clove garlic, minced

Instructions:

1. Preheat the sous vide water bath to 130°F (54°C) for a medium-rare finish or 140°F (60°C) for a firmer texture.
2. Season the salmon fillets with salt and pepper, and drizzle with olive oil.
3. Place each salmon fillet in a vacuum-seal bag and seal tightly. Make sure there’s enough space around each fillet for even cooking.
4. Submerge the bags into the water bath and cook for 45 minutes to 1 hour.
5. While the salmon is cooking, mix together the butter, dill, lemon zest, lemon juice, and garlic in a small bowl to create the lemon dill butter.
6. After the salmon has finished cooking, remove the bags from the water bath and carefully remove the fillets.
7. In a skillet, heat a small amount of olive oil over medium heat and quickly sear the salmon fillets for about 30 seconds to 1 minute on each side for a slight golden crust, if desired.
8. Serve the salmon fillets with a generous dollop of the lemon dill butter on top.

Sous vide salmon with lemon dill butter is a quick, easy, and elegant dish that showcases the delicate flavor and texture of perfectly cooked salmon. The sous vide method ensures the fish stays moist and flaky, while the lemon dill butter adds a refreshing and creamy finishing touch. This dish is perfect for a light dinner, a special celebration, or anytime you want a flavorful, healthy meal that’s incredibly simple to prepare.

Sous Vide Chicken Breast with Pesto Cream Sauce

Sous vide chicken breast is a fantastic way to achieve juicy, tender meat, and when paired with a rich pesto cream sauce, it becomes a flavorful, gourmet dish. The sous vide technique ensures the chicken retains all its moisture while infusing it with a creamy, herbaceous sauce that takes this dish to the next level.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C) for perfectly tender chicken breasts.
2. Season the chicken breasts with salt and pepper and drizzle with olive oil.
3. Place the chicken breasts in a vacuum-seal bag and seal tightly.
4. Submerge the bags into the water bath and cook for 1.5 to 2 hours.
5. While the chicken is cooking, prepare the pesto cream sauce. In a small saucepan, combine pesto, heavy cream, and Parmesan cheese. Simmer over low heat for 5 minutes, stirring constantly, until the sauce thickens.
6. After the chicken is done cooking, remove the bags from the water bath and carefully remove the chicken breasts.
7. Heat a skillet over medium-high heat and sear the chicken breasts for 1-2 minutes on each side to create a nice golden crust.
8. Serve the chicken breasts with the pesto cream sauce poured over the top, garnished with fresh basil.

Sous vide chicken breast with pesto cream sauce is a luscious, flavorful dish that pairs the tenderness of chicken with the rich, aromatic sauce. The sous vide method guarantees juicy chicken every time, while the pesto cream sauce adds a creamy, herb-filled punch. This dish is perfect for a comforting weeknight meal or for entertaining guests, as it’s both simple to prepare and incredibly satisfying.

Sous Vide Pork Chop with Balsamic Fig Sauce

Sous vide pork chops are incredibly juicy and flavorful, thanks to the low and slow cooking method. Paired with a tangy balsamic fig sauce, this dish brings together savory and sweet elements that elevate the pork’s natural flavor. It’s an elegant yet simple dish that’s sure to impress at any dinner table.

Ingredients:

• 2 bone-in pork chops (about 1 inch thick)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup fresh figs, chopped
• 1 tbsp honey
• 1 tbsp fresh rosemary, chopped
• 1 tbsp butter

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C) for tender, juicy pork chops.
2. Season the pork chops generously with salt and pepper.
3. Place the pork chops in a vacuum-seal bag and seal tightly.
4. Submerge the bag into the water bath and cook for 1.5 to 2 hours.
5. While the pork chops cook, make the balsamic fig sauce. In a small saucepan, combine balsamic vinegar, figs, honey, and rosemary. Simmer over low heat for about 10-15 minutes, until the sauce thickens slightly.
6. Stir in butter to finish the sauce, creating a smooth, glossy texture.
7. Once the pork chops are done, remove the bags from the water bath and pat dry with paper towels.
8. Heat olive oil in a skillet over medium-high heat and sear the pork chops for 2-3 minutes on each side until golden brown.
9. Serve the pork chops with the balsamic fig sauce spooned over the top.

Sous vide pork chop with balsamic fig sauce is a deliciously sophisticated dish that brings a perfect balance of savory and sweet flavors. The sous vide method ensures the pork chop is cooked perfectly every time—tender, juicy, and full of flavor. The balsamic fig sauce adds a rich, tangy sweetness that enhances the pork, making it an ideal dish for a special occasion or a delightful dinner any night of the wee

Note: More recipes are coming soon!