Sous Vide Chicken with Herbed Butter Sauce

sous vide chicken with herbed butter sauce

Sous Vide Chicken with Herbed Butter Sauce

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 65.5C/150F for 1 hour is the perfect combo. Leaving the chicken in for 1 hour results in a juicy bird that Thomas Keller would be proud of. Also, cooking the chicken at a temperature of 150F 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.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend you invest in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a rich sear on the chicken breasts. 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.

Sous Vide Chicken with Herbed Butter Sauce

Course Main Course
Cuisine French
Prep Time 5 minutes
Hands-On Cook Time 10 minutes
Sous Vide Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 4 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 tsp flour
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and pepper to taste



  1. Set sous vide machine to 65.5C/150F.

  2. 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.


  1. 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.

  2. 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.

  3. 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! 

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