Sous Vide Chicken Breast with Charred Corn, Basil and Feta Salad

Steps

1. Step 1

   Set your sous vide circulator in a large pot or container of water and heat it to 149°F.

   15 min, hands-off · 149°F

2. Step 2

   Pat the chicken breasts dry and season all over with the kosher salt and black pepper. Put them in a zip-top freezer bag (or vacuum bag) in a single layer with the olive oil, lemon zest and smashed garlic.

   10 min

   • 4 boneless skinless chicken breasts (about 6–8 oz each)
   • 2 tbsp olive oil
   • 1 lemon
   • 2 cloves garlic
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Seal the bag. If using a zip-top bag, leave the last inch open and lower it slowly into the water: the water pressure pushes the air out, then seal it just above the waterline. Clip the top to the side of the pot so it stays submerged.

   5 min

4. Step 4

   Cook the chicken for 1 1/2 hours. It can hold in the bath for up to another hour without harm.

   1 hr 30 min, hands-off · 149°F

5. Step 5

   About 15 minutes before the chicken is done, make the salad. Heat the olive oil in a large cast-iron or heavy skillet over high heat until shimmering. Add the corn in an even layer and let it sit undisturbed for 2 minutes, then stir and cook until charred in spots, 3 to 4 minutes more. Scrape into a large bowl.

   7 min

   • 3 cups corn kernels (from about 4 ears)
   • 1 tbsp olive oil
6. Step 6

   Add the cherry tomatoes, scallions, lemon juice and extra-virgin olive oil to the warm corn and toss. Season with salt and pepper. Set aside while you sear the chicken.

   3 min

   • 1 pint cherry tomatoes
   • 2 scallions
   • 2 tbsp lemon juice
   • 2 tbsp extra-virgin olive oil
   • salt
   • black pepper
7. Step 7

   Take the chicken out of the bag and pat it very dry with paper towels — dry surface is what gets you a good crust. Discard the garlic and bag juices.

   3 min

8. Step 8

   Wipe out the skillet, add the neutral oil and heat over high until just smoking. Sear the chicken 1 to 1 1/2 minutes per side, just until golden brown. Don't go longer or you'll overcook the edges. Transfer to a board and rest 3 minutes.

   6 min

   • 1 tbsp neutral oil, for searing
9. Step 9

   Fold the torn basil and most of the feta into the warm salad and spread it over a platter. Slice each chicken breast crosswise on a slight angle and fan the slices over the salad. Scatter the remaining feta and basil on top and serve with lemon wedges.

   5 min

   • 1 cup basil leaves
   • 4 oz feta

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026