Ingredients
- •2 boneless skinless chicken breasts (6–8 oz each)
- •2 tsp kosher salt
- •1 tsp black pepper
- •3 tbsp unsalted butter, divided
- •2 cloves garlic, smashed
- •4 sprigs fresh thyme
- •1 lemon, zested and juiced
- •2 tbsp olive oil for searing
- •Fresh parsley for garnish
Instructions
Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
Place each breast in a vacuum bag or zip-lock bag with 1 tablespoon butter, 1 garlic clove, and 2 thyme sprigs.
Add half the lemon zest to each bag. Remove air using vacuum sealer or water displacement method and seal.
Preheat water bath to 145°F (63°C).
Cook chicken for 90 min to ensure pasteurization and maximum juiciness.
Remove bags from water bath and let rest 5 min. Remove chicken from bags and pat completely dry.
Heat olive oil in a cast iron skillet over high heat until shimmering.
Sear chicken 45–60 sec per side until golden brown. Don't overcook—you're just adding color.
Remove from heat and add remaining 1 tablespoon butter and lemon juice to pan, swirling to create a quick pan sauce.
Slice chicken on the bias, drizzle with lemon butter sauce, and garnish with fresh parsley.
Notes
- •Pat the chicken very dry before searing to get a golden crust without overcooking the interior
- •The chicken will look slightly translucent—this is normal at 145°F and completely safe after 90 min
- •For meal prep, chill in ice bath after cooking and reheat at 130°F for 20 min before searing
- •Pair with roasted vegetables, mashed potatoes, or a crisp green salad