The Only Way I’ll Make Chicken Breast Now Is Sous Vide With Herbed Butter
You Know That Dry Chicken Thing? Yeah, Me Too
You try to be healthy. You buy chicken breast. You think, “I’ll just bake it.” But then it turns out kinda rubbery or dry or bland. It’s fine… but not something you crave.
Here’s what finally fixed it for me: sous vide.
And not just sous vide on its own. I started adding this herbed compound butter I mash up myself, and something shifted. It got good. Like restaurant-level good – without even trying that hard.
This guide’s everything I wish I had when I first got my sous vide thing out of the box. Let’s make something you’ll actually look forward to.
No sous vide machine? Learn an easy method for how to sous vide without a machine so you can still make perfectly tender chicken.
What You’ll Need (And Why It Matters)
2 boneless skinless chicken breasts
These are lean, cook fast, and take on flavor well. Go for fresh, not frozen if you can.
1 tsp kosher salt + ½ tsp black pepper
Don’t skip this part. Basic seasoning goes a long way when it’s sealed and slow-cooked.
1 tbsp olive oil
Helps keep things smooth in the bag and adds a whisper of richness.
1 sprig rosemary + 2 sprigs thyme
These infuse the chicken without overpowering. Rosemary for depth. Thyme for that fresh, woodsy thing.
2 lemon slices
Cut thin. They wake everything up.
For the Butter:
- 4 tbsp unsalted butter, room temp
- 1 small roasted shallot, mashed
- 1 tsp chopped parsley
- ½ tsp chopped tarragon
- 1 tsp chopped chives
- 1 garlic clove, grated or finely chopped
- Zest from ½ a lemon
- Pinch of salt
Yes, that shallot’s extra. I know. But it’s what makes this version hit different.
Learn how to balance fresh and dried herbs for recipes with our guide on the fresh to dried herb ratio.
Make the Butter First
This is the part where people usually quit, but don’t. It’s easy.
Wrap that shallot in foil and roast it at 375°F for about 25 minutes. Let it cool. Smash it into soft gold.
Mix everythings, shallot, herbs, garlic, zest, salt, into the butter. Roll it into a log using plastic wrap. Throw it in the fridge. You just made compound butter. Look at you.
For another flavorful butter-based spread, you might enjoy making garlic butter steak bites and potatoes.
Season and Seal
Take your chicken breasts. Season both sides with salt and pepper.
Now drop one rosemary sprig, one thyme sprig, and a lemon slice in each bag. Add a drizzle of olive oil.
If you’ve got a vacuum sealer, great. If not, use a zip-top freezer bag and slowly lower it into a pot of water. Right before it’s fully submerged, zip it closed. It’ll push the air out naturally. Boom – vacuum sealed.
Set the Sous Vide
Warm your water bath to 145°F (63°C). That’s the magic number.
Drop the bags in. Clip them to the side if they float.
Now you wait. 90 minutes is the sweet spot. You can go 2 hours if you want, but 90 is where it’s still silky.
If you’re new to sous vide cooking, our step-by-step sous vide cooking guide walks you through the process from start to finish. Including temperature charts, free calculator and all the tips and tricks.
Finish Strong
Take the chicken out. Throw away the herbs and lemon.
Important: Pat it totally dry. If it’s wet, it won’t sear right.
Get a pan hot. Like… pretty hot. Add a little oil and sear each side for 30–45 seconds until golden.
Now here’s the fun part, slice a thick pat of that cold herbed butter and let it melt over the top.
What Makes This One Different?
The roasted shallot in the butter. Most people do garlic and herbs and call it good. But shallot gives it this mellow sweetness and a little body. It’s rounder. Warmer. It lingers.
I didn’t expect it to change the whole thing. But it did.
Perfect your post-cook technique with our quick lesson on how to deglaze a pan for rich, flavorful sauces.
Nutrition Snapshot (Per Serving)
- Calories: 380
- Protein: ~45g
- Fat: 23g
- Carbs: ~3g
- Sodium: 530mg
Pretty lean, but feels rich. That’s the butter working its charm.
Ingredient Swaps
• Use dill instead of tarragon if that’s more your vibe.
• Garlic powder works if you don’t want to chop.
• No chives? Try scallion tops.
• No shallots? Skip ‘em or try a bit of red onion roasted till soft.
• Use chicken thighs instead. Same temp, but cook for 2 hours for extra silk.
Pair this chicken with a fresh side like asparagus and lemon orzo salad for a complete meal.
Sous Vide Chicken Breast With Herbed Compound Butter
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Sous Vide Chicken Breast With Herbed Compound Butter
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 2 Servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Description
Juicy, tender, and bursting with flavor, this sous vide chicken breast is finished with a bright herbed compound butter that melts right over the top. The result is deeply satisfying. And we’re adding a subtle twist: roasted shallot blended into the butter for an extra layer of warmth and sweetness that sets this version apart.
Equipment: Sous vide precision cooker, vacuum sealer or zip-top bags, large pot or sous vide container, skillet (preferably cast iron), tongs, small mixing bowl, spoon
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 thin slices of lemon
For the Herbed Compound Butter:
- 4 tablespoons unsalted butter, softened
- 1 teaspoon fresh parsley, finely chopped
- 1/2 teaspoon fresh tarragon, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 medium shallot, peeled
- 1 small clove garlic, minced
- Zest of 1/2 a lemon
- Pinch of kosher salt
Instructions
- Roast the Shallot:
Preheat your oven to 375°F. Wrap the shallot in foil and roast for 25 minutes or until soft and golden inside. Let cool, then mash with a fork until smooth. - Make the Compound Butter:
In a small bowl, combine the softened butter, mashed roasted shallot, parsley, tarragon, chives, garlic, lemon zest, and a pinch of salt. Mix well. Shape into a log using plastic wrap and refrigerate until firm. - Season and Bag the Chicken:
Season both chicken breasts with salt and pepper. Drizzle with olive oil. Place each breast in a vacuum seal bag (or use a zip-top freezer bag). Add 1 sprig rosemary, 1 sprig thyme, and 1 lemon slice to each bag. Seal using vacuum sealer or water displacement method. - Cook Sous Vide:
Set your sous vide precision cooker to 145°F (63°C). Submerge the bags in the water bath and cook for 1 hour 30 minutes. - Prepare to Sear:
Once cooked, remove the chicken from the bag and discard herbs and lemon. Pat chicken completely dry with paper towels. - Sear the Chicken:
Heat a skillet over medium-high heat. Add a touch of oil. Sear the chicken 30–45 seconds on each side until golden brown. Remove from the pan and rest for 5 minutes. - Serve:
Slice the chicken and top immediately with a generous pat of herbed compound butter. Let it melt over the warm chicken. Serve with vegetables, rice, or over a salad.
Notes
Most sous vide recipes call for a standard herbed butter finish—but this version adds roasted shallot to the mix, which mellows into a naturally sweet, savory flavor that pairs beautifully with the mildness of chicken breast. It deepens the flavor without overpowering the herbs, making it feel special but not fussy. The butter can also be made ahead and frozen in slices for easy use.
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Sugar: 1g
- Sodium: 530mg
- Fat: 23g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
Questions You Might Be Thinking
Can I sous vide straight from frozen?
Yep. Just add 30 minutes.
Do I have to sear it?
No. But it’s better with that quick pan kiss.
What if I don’t like tarragon?
Don’t use it. Try basil or even oregano.
Is 145°F really safe?
Yes. It’s about time + temp, not just heat. 145°F for 1.5 hours is pasteurized and juicy.
Why does sous vide work so well for chicken breast?
It holds it at just the right temp. No guessing. No overcooking.
Can I freeze the leftover compound butter?
Absolutely. Wrap it up. Slice off rounds as needed.
Do I need a fancy sous vide machine?
Nope. Even a cheap one off Amazon works fine. Mine cost $50 and hasn’t failed me yet.
The Final Bite
Once you’ve tasted how tender this chicken turns out – plus that melty herbed butter on top! It’s hard to go back. It’s simple, it’s rich, and it works every time.
If you like recipes that actually deliver, you’ll love the Simply Delicious Newsletter by Edible Exposure Media. I send out real recipes, no fluff, just what works in my kitchen and hopefully yours too.
Written by Ryan Yates, Executive Chef with 20 years on the line and still cooking.
My Go-To Sous Vide Gear
When I make this chicken, these are the tools I reach for every time. They’ve held up to heavy use and make the process so much smoother from start to finish.
Anova Culinary Sous Vide Precision Cooker 3.0 (WiFi), 1100 Watts
Locks in temp and holds it steady. I set it, walk away, and know my chicken will be perfect.
Anova Culinary Precision Vacuum Sealer Pro
Gets a solid seal on both wet and dry foods. The built-in bag roll cutter is a bonus.
EVERIE Sous Vide Container with Collapsible Hinged Lid and Rack
Keeps the heat in, holds bags upright, and works seamlessly with my Anova cooker.
Reusable Sous Vide Bags Kit (3 Sizes, 20 Pack, Blue)
If you’re not ready to invest in a sealer, these bags and hand pump are an easy, affordable alternative – and they cut down on waste.
