Sprig Originals's kitchen / Sous Vide Lemon-Oregano Chicken with Feta-Olive Butter
Sous Vide Lemon-Oregano Chicken with Feta-Olive Butter
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Chicken breasts held at 145°F come out juicier than any pan can manage, then get a hard 90-second sear for colour. A quick mash of feta, kalamata olives and lemon melts over the top as a two-minute sauce. Ten ingredients, mostly hands-off, and impossible to overcook.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 8 oz each)
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
- 1 lemon, zested and juiced
- 3 garlic cloves, smashed
- 3 tbsp olive oil
Feta-Olive Butter
- 4 tbsp unsalted butter, softened
- 1/2 cup feta, crumbled
- 1/3 cup kalamata olives, pitted and chopped
Instructions
- Fill a large pot or container with water, clip in your immersion circulator and set it to 145°F (63°C). While it heats, pat the chicken breasts dry.
- Season the chicken all over with the salt, pepper, dried oregano and the lemon zest. Slide the breasts into a zip-top freezer bag in a single layer with the smashed garlic and 1 tablespoon of the olive oil. Lower the open bag into the water so the pressure pushes the air out, then seal it just above the waterline (water displacement method).
- Cook in the 145°F (63°C) bath for 1 hour 30 minutes. It can hold there for up to 3 hours with no loss of quality, so time it around dinner.
- Meanwhile, mash the softened butter with the feta, chopped olives and 2 teaspoons of the lemon juice in a small bowl until it looks like a chunky spread. Leave at room temperature.
- Lift the chicken out, discard the garlic, and pat the breasts completely dry with paper towels — a wet surface will not brown. Heat the remaining 2 tablespoons olive oil in a heavy skillet over high heat until it just shimmers and smokes, then sear the chicken 60 to 90 seconds per side, until deep golden. Do not go longer; the inside is already cooked.
- Move the chicken to plates, top each breast with a spoonful of the feta-olive butter and let it melt for 2 to 3 minutes. Squeeze over the rest of the lemon juice and serve.
Chef's tips
- No vacuum sealer needed: the water displacement trick with a sturdy zip-top freezer bag works fine, and clipping the bag to the side of the pot keeps the seal dry.
- Prefer thighs? Boneless skinless thighs are better at 165°F (74°C) for 1 hour 30 minutes, then seared the same way.
- The sear is for colour only, so get the pan properly hot before the chicken goes in and pull it the moment it browns.
- Chill the sealed bag in ice water and refrigerate up to 3 days — sear straight from the fridge for a fast weeknight dinner.
Nutrition (per serving, estimated)
571calories
58gprotein
4gcarbs
35gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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