Sous vide chicken with herbed butter sauce is a true crowd pleaser. In this dish, it is all about the sauce. The combination of chicken juice, butter and herbs united harmoniously to create a brilliant sauce. Put the heavenly sauce on succulent sous vide chicken breast, and you have yourself a meal that will please the masses.
Time and Temperature
Through loads of experimentation, we’ve found that cooking chicken breasts at 60C/140F for 1 and a half hours is the perfect combo. Leaving the chicken in for 1 ½ hours results in a juicy bird that Thomas Keller would be proud of. Also, cooking the chicken at a temperature of 140F ensures the meat is tender and succulent.
Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Chicken with Herbed Butter Sauce
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon flour
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Set sous vide machine to 60C/140F.
Season chicken breasts with salt to taste. Place chicken in freezer bag with olive oil, rosemary and thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste. Set the bag containing the liquids to the side for the sauce.
Heat up small sauce pan on medium and add butter. Once butter is melted, add the liquids from the bag, including the rosemary and thyme, in to the pan. Bring liquid to a simmer, and cook for 1 minutes. Add flour to the sauce, and whisk constantly as the sauce begins to thicken. Once thick, remove from heat.
Heat up large skillet on medium high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest. Serve with herb butter sauce, and enjoy!