Ingredients:

  • 2 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each), trimmed
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 cloves garlic, smashed
  • 4 tablespoons unsalted butter (57g), softened
  • 1 tablespoon finely chopped fresh parsley (15ml)
  • 1 tablespoon finely chopped fresh chives (15ml)
  • 1 teaspoon lemon zest (5ml)
  • 1 teaspoon lemon juice (5ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Fill a large pot or container with water and attach the sous vide immersion circulator. Set the temperature to 149°F (65°C) for juicy, tender chicken (or 155°F/68°C for a slightly firmer texture - remember to adjust cooking time based on your preference and chicken thickness). Let the water bath heat up.
  2. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  3. Place each chicken breast in a separate vacuum-seal bag (or zip-top bag). Add ½ tablespoon of olive oil, a sprig of rosemary, a sprig of thyme, and a smashed garlic clove to each bag. Seal the bags using a vacuum sealer. If using zip-top bags, use the water displacement method to remove as much air as possible before sealing.
  4. Submerge the sealed bags in the preheated water bath. Ensure the chicken breasts are fully submerged. Cook for 1-2 hours, depending on the thickness of the chicken breasts. (Thicker breasts will require a longer cooking time.)
  5. While the chicken is cooking, combine the softened butter, parsley, chives, lemon zest, lemon juice, and red pepper flakes (if using) in a small bowl. Mix well to combine. Roll the butter into a log shape using parchment paper and chill in the refrigerator for at least 30 minutes.
  6. Once the chicken is cooked, remove the bags from the water bath. Carefully remove the chicken from the bags and pat dry with paper towels. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 1-2 minutes per side, until golden brown and slightly crispy. (This step is optional but adds great color and texture.)
  7. Slice the chicken breasts against the grain and top with a slice of chilled lemon-herb butter (if using). Serve immediately.