Sous Vide Chicken Breast with Herb Pan Sauce

Foundations Referenced

• → Techniques — Sous Vide
• → Pan Sauce Method
• → Garlic-Herb Butter

Ingredients

• 2 boneless, skin-on chicken breasts
• Salt, pepper
• 2 sprigs thyme
• 1 garlic clove, crushed
• 1 tbsp olive oil

Pan Sauce

• 1 shallot, minced
• 1/4 cup dry white wine
• 1/2 cup chicken stock (→ foundation)
• 1 tbsp cold butter
• 1 tsp fresh tarragon, chopped
• Squeeze of lemon

Method

1. Season and seal: Season chicken with salt and pepper. Place each breast in a vacuum bag (or zip-lock using the water displacement method) with a thyme sprig and garlic clove. Seal.

2. Cook sous vide: Set immersion circulator to 150°F (65.5°C). Submerge bags. Cook 1 hour minimum, up to 4 hours. The chicken will be perfectly cooked edge-to-edge — no gradient from overcooked exterior to just-done center.

3. Sear: Remove chicken from bags (reserve juices). Pat very dry with paper towels. Heat oil in a skillet over high heat. Sear skin-side down 2–3 min until golden and crispy. Flip briefly, 30 sec.

4. Pan sauce: Remove chicken. Add shallot to pan, cook 30 sec. Deglaze with wine and reserved bag juices. Reduce by half. Add stock, reduce by half. Swirl in butter, add tarragon and lemon.

5. Slice and serve: Slice chicken on the bias. The interior will be uniformly juicy and tender — no dry edges, no pink center. Spoon sauce over.

What You're Learning

• Sous vide eliminates the guesswork of doneness — the water bath can't exceed the set temperature
• At 150°F, chicken breast is safe (pasteurized over time) and incredibly juicy — far more tender than the 165°F instant-read target of traditional cooking
• The post-sear is purely for Maillard browning and texture — the cooking is already done
• Bag juices are concentrated flavor — always add them to your sauce

Temperature Guide for Sous Vide Chicken Breast

Temp	Time	Result
140°F (60°C)	1.5–4 hrs	Very soft, almost custard-like (safe if held 2+ hrs)
145°F (63°C)	1–4 hrs	Tender, slightly translucent, very juicy
150°F (65.5°C)	1–4 hrs	Traditional "perfectly cooked" — juicy, opaque, tender
155°F (68°C)	1–4 hrs	Firm but still moist — closest to conventional
165°F (74°C)	45 min	Standard food-safe instant temp — drier, more familiar texture

Safety note: At lower temperatures, the chicken must be held for a minimum time to achieve pasteurization. At 140°F, hold for at least 2 hours. At 150°F, 1 hour is sufficient.