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Sous Vide Breast with Tarragon Cream Recipe Easy Crispy Skin That Impresses Every Time

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This sous vide chicken breast recipe delivers perfectly juicy meat with irresistibly crispy skin, paired with a silky tarragon cream sauce that elevates the dish to restaurant quality.

Ingredients

Scale
  • 2 large skin-on, boneless chicken breasts (6–8 ounces each / 170-225g)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon neutral oil or clarified butter (15ml)
  • 2 tablespoons unsalted butter (28g)
  • 1 small shallot, finely minced
  • 2 tablespoons fresh tarragon leaves, chopped
  • 1/4 cup dry white wine or dry vermouth (60ml)
  • 1/2 cup heavy cream (120ml)
  • 1 teaspoon lemon juice (5ml)
  • Salt and pepper, to taste

Instructions

  1. Preheat your sous vide water bath to 145°F (63°C).
  2. Pat the chicken dry with paper towels. Season generously with salt and pepper on both sides. Place each breast skin-side up in a vacuum bag or zipper bag. Seal airtight using a vacuum sealer or the water displacement method.
  3. Cook sous vide for 1 to 1.5 hours, ensuring the bags are fully submerged.
  4. While the chicken cooks, prepare the tarragon cream sauce: melt butter in a skillet over medium heat. Add minced shallots and cook until translucent, about 2-3 minutes.
  5. Pour in white wine or vermouth to deglaze the pan and simmer until reduced by half.
  6. Stir in chopped tarragon and heavy cream. Let the sauce simmer gently until slightly thickened, about 5-7 minutes. Season with lemon juice, salt, and pepper. Keep warm on low heat.
  7. Remove chicken from bags and pat skin dry thoroughly with paper towels.
  8. Heat oil or clarified butter in a pan over medium-high heat until shimmering. Place chicken breasts skin-side down and press gently with a spatula. Cook without moving until skin is deeply golden and crisp, about 3-4 minutes.
  9. Flip chicken and sear the other side for 30 seconds to finish.
  10. Serve immediately with tarragon cream sauce drizzled on top. Slice if desired.

Notes

Dry the chicken skin thoroughly before searing to ensure crispiness. Use a hot pan and do not move the chicken during searing to develop a deep golden crust. Seal bags well to avoid air bubbles. Simmer sauce gently to prevent cream separation. Let chicken rest 5 minutes after searing before slicing. For extra browning, add a pinch of baking soda to the skin before searing. If sauce is too thin, simmer longer or whisk in a teaspoon of Dijon mustard.

Nutrition

Keywords: sous vide chicken breast, crispy chicken skin, tarragon cream sauce, easy chicken recipe, sous vide recipe, chicken breast, creamy sauce, restaurant style chicken

Find it online: https://novanosh.com/sous-vide-breast-with-tarragon-cream-recipe-easy-crispy-skin-that-impresses-every-time/