Sous Vide Chicken Breasts with Mustard Dill Cream Sauce


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Dill is such a reminder of spring for me. I love the lemony notes of this herb combined with mustard in this dish, with just enough cream to make it feel really indulgent. Fresh dill can be used, of course — use about three times the amount to get the same flavor impact.
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 1 teaspoon extra virgin olive oil

  • 1 1/2 teaspoons dried dill or 1 1/2 tablespoons fresh

  • 1/2 teaspoon dried mustard

  • 1/2 teaspoon ground ginger

  • 2 (8- to 10-ounce) boneless skinless chicken breasts

  • 2 teaspoons unsalted butter

  • 1/2 cup heavy cream

  • 1/2 teaspoon Dijon mustard

  • Salt and freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145ºF (63.5ºC).

  • Step 2

    In a small bowl, mix olive oil, 1 teaspoon dill, dried mustard, and ginger to form a paste. Rub over chicken breasts.

  • Step 3

    Place chicken in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and gently pat dry. Discard cooking liquid.

    • Step 1

      Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the chicken and sear until golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm.

    • Step 2

      Return the skillet to medium-high heat. Add the cream and remaining 1/2 teaspoon dill. Bring to a rapid simmer, then reduce heat to medium-low.

    • Step 3

      Continue to simmer until cream is thickened and bubbles look big and velvety. The cream should coat the back of a spoon without dripping off. Remove from the heat and whisk in mustard. Season to taste with salt and pepper.

    • Step 4

      Serve chicken breasts topped with the cream sauce.

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145.4 F / 63 C Recipe Temp
Recipe Time
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