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
