Sous Vide Chicken Breast with Herb Butter

Step 1: Make the Herb Butter

In a small bowl, combine the softened butter, minced garlic, fresh thyme, rosemary, parsley, lemon zest, and salt.

Use a fork to mash everything together until fully blended and the herbs are evenly distributed throughout the butter.

Taste it — it should be fragrant, garlicky, and bright. Set aside at room temperature until ready to use.

Step 2: Season the Chicken

Pat each chicken breast completely dry with paper towels — moisture on the surface will dilute the seasoning and affect the sear later.

Season both sides generously with kosher salt, black pepper, and garlic powder.

Drizzle a small amount of olive oil over each piece and rub it in so the seasoning adheres well.

Step 3: Vacuum Seal the Chicken

Place each seasoned chicken breast into a vacuum seal bag or a heavy-duty zip-lock freezer bag, leaving space between pieces if possible so they aren't stacked directly on top of each other.

If using a zip-lock bag, use the water displacement method: slowly lower the open bag into the water (not past the zipper), letting the water pressure push the air out, then seal it just before it reaches the waterline.

The goal is to remove as much air as possible so the bag clings tightly to the chicken — this ensures even heat transfer in the water bath.

Step 4: Cook in the Water Bath

Fill a large pot or container with water and attach your sous vide circulator. Set the temperature to 140°F (60°C) for juicy, tender chicken with no pink — this is the sweet spot for chicken breast.

Once the water reaches temperature, submerge the sealed bag fully. Make sure the chicken stays below the waterline — clip the bag to the side of the pot if needed.

Cook for 1 hour and 15 minutes. Set a timer and walk away — the circulator handles everything.

Step 5: Remove and Pat the Chicken Dry

When the timer goes off, carefully remove the bag from the water bath and open it over the sink.

Transfer the chicken breasts to a plate lined with paper towels and pat them completely, thoroughly dry on all sides — this step is non-negotiable if you want a good sear.

Any moisture left on the surface will steam in the pan instead of sear, and you'll lose that beautiful golden crust.

Step 6: Sear the Chicken

Heat a cast-iron or stainless steel skillet over high heat until it's very hot — a drop of water should evaporate immediately on contact.

Add a splash of olive oil, then carefully place the chicken breasts smooth side down. Press gently with a spatula so full surface contact is made.

Sear without moving for 60–90 seconds until a deep golden-brown crust forms, then flip and sear the other side for another 60 seconds.

Step 7: Baste with Herb Butter

Reduce the heat to medium. Add the herb butter to the skillet right next to the chicken.

As the butter melts and begins to foam, tilt the pan slightly and use a spoon to scoop the melted butter over the tops of the chicken breasts continuously for about 60–90 seconds.

The garlic and herbs will toast lightly in the butter — you'll smell them blooming. This is the moment where all the flavor comes together.

Step 8: Rest and Serve

Transfer the basted chicken breasts to a clean cutting board and let them rest for 3–5 minutes before slicing.

Slice against the grain on a slight diagonal to show off the interior — it should be fully opaque, juicy, and a consistent white-cream color all the way through with no dry edges.

Spoon any remaining butter from the pan over the top and serve immediately.