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Season each chicken breast generously with salt and pepper. Optionally add a sprig of thyme/rosemary and a garlic clove into the bag with each breast.
Vacuum seal or use the water displacement method with Ziploc bags.
Sous vide at 150°F (65.6°C) for 1.5 to 2 hours. This gives tender meat with a bit of structure—perfect for bone-in breasts.
You can hold them for up to 3 hours if timing is flexible.
For Sauce
In a sauté pan over medium heat, melt 2 tbsp butter.
Add shallots and garlic; cook until soft and fragrant (3–4 min).
Deglaze with white wine, scraping up bits, and reduce by half.
Add chicken stock, lemon zest, and lemon juice. Simmer 5 minutes.
Optionally stir in cream to round out the tartness.
Off heat, whisk in 3 tbsp cold butter a little at a time to emulsify.
Season with salt and pepper to taste. Keep warm but don’t boil.
Sear Chicken
Remove chicken from sous vide bag and pat very dry, especially the skin.
Heat a cast iron or stainless skillet over medium-high with a little neutral oil.
Sear skin-side down first until golden and crisp (2–3 minutes). Flip briefly to brown the flesh side.
Plate and spoon warm lemon butter sauce over the chicken.