This dish just couldn’t be simpler or more loaded with flavor. Basic chicken breasts get an upgrade with tomatoes, artichokes, olives, and parmesan! (Can you tell I love salty foods?) Perfect for a weeknight dinner, this meal involves about 5 minutes of hands-on time, and an hour to go unwind before eating. Cocktail, anyone?
It started off as an experiment: what would happen if I took a dish intended to be a casserole, bagged it up, and cooked it sous vide? I knew not to include any sharp flavors like raw garlic, because the low cooking temp and short time wouldn’t be enough to mellow its pungency. But with such powerful ingredients like olives and artichokes, adding onions and garlic wasn’t necessary. So I took the plunge! (Get it, plunge? Water bath? Yeah. . .)
What came out was absolutely stunning – bright flavors, wonderfully tender chicken, moist and delicious. I like to use chicken breasts for this because there’s no risk of undercooking the chicken, and there’s no worry about overcooking and drying out the dish – everything comes together absolutely perfectly. Every. Single. Time.
P.S. Most of the ingredients come out of jars, so there’s even less effort involved! Look for the artichoke hearts in water or brine, not the marinated kind, which always taste tinny and artificial to me.
- 1 lb chicken breasts
- 8 ounce jar of artichoke hearts in water, chopped
- 4 ounces Kalamata olives, chopped
- 12 ounce can of tomatoes 4 fresh tomatoes, diced
- Fresh basil, chopped
- Salt and pepper
- 2 ounces Parmesan cheese
- Heat water bath to 140°F (60°C).
- Salt and pepper chicken breasts.
- Combine all ingredients in bag.
- Remove air and seal bag (vacuum seal or water displacement method. if using vacuum sealer, stop the vacuum early to avoid losing all of the liquid from the tomatoes).
- Add packet to water bath and cook for 1 hour.
- Serve with Parmesan cheese and chopped basil.