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Sous Vide Chicken Breast with Tarragon | Perfect |

Sous Vide Chicken Breast with tarragon

Sous Vide Chicken Breast is such an easy dish to make and really worth the effort. Flavoursome, moist and really easy to make. On a trip to the USA a while back Rick introduced me to Sous Vide but its taken me a while to perfect the technique. Chicken Breast cooked in a pan has a tendency to dry out and toughen due to the cooking process as you are using relatively high heat. With the Sous Vide method cooking your chicken breast for an hour at 64°C (147.2°F ) produces a moist tasty breast that has retained its delicacy and does not shrink. I added fresh chopped tarragon and butter for a deeper flavour combination.

Sous Vide Chicken Breast with Tarragon

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
By Marc Spendlove-Kruger Serves: 2
Prep Time: 5 minutes Cooking Time: 1 hour 10 minutes

There are many flavours that can be added to the bag to enhance the chicken. A dash of olive oil or knob of butter will enrich the meat. You could try adding different herbs, like Rosemary or Thyme.


  • 2 large chicken breasts skinned and bones (Plus a ziplock back for each breast)
  • 1 good handful of fresh tarragon, chopped
  • Good knob of salted butter per bag
  • 1 Tsp of good quality olive per bag
  • Fresly ground pepper to taste



Preheat the water bath to 64°C


Lightly season a chicken breast and place into individual ziplock bags


Add butter to each bag


Add olive oil to each bag


Add chopped tarragon


Season with pepper (do not add salt at this stage as it will intensify and toughen the meat)


Seal the bags removing as much air as you can and try to keep your breasts as in-shape as you can!


Place the bag in the water bath for 60 minutes


Remove the breasts from the bag and drain on kitchen paper


Heat a frying pan (or griddle) over a medium heat and add a little olive oil


Place the chicken in the pan and fry until it is golden.


Flip the breast and sear for a further 15 seconds.


Serve immediately


I served this with a salad and a a tarragon butter - perfect for a summers evening.


Chefs note – be careful when adding herbs and spices to the Sous Vide – due to the cooking process the flavours deepen and sharpen – basically less is more! 

Wine Matching

Sous Vide Chicken Breast needs a fresh fruity wine to compliment the tarragon. We chose a Vivolo Pinot Grigio 2017. Taste this crisp and refreshing drop alongside a bland, mass-produced Italian Pinot Grigio and it seems like a different grape entirely. Closing note: Fantastic with food, but utterly gorgeous all on its lonesome. So go ahead and spoil yourself Available from Naked Wines.

If you like Chicken Breast try these other recipes: 

Stuffed Chicken Breast | Mediterranean Simplicity |

Lemon Chicken and Artichokes | Favoloso Italian Flavour

Chicken Breast, Feta, Apricots and Bacon | Alluring

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