Description
Learn how to make the juiciest chicken thighs using sous vide cooking. This foolproof method locks in flavor, guarantees tenderness, and makes dinner prep effortless.
Ingredients
4 chicken thighs (bone-in or boneless)
1 tbsp olive oil or butter
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
2 sprigs fresh thyme or rosemary (optional)
Instructions
Preheat your sous vide immersion circulator to 145°F.
Season chicken thighs with salt, pepper, garlic powder, and olive oil. Add herbs if desired.
Place thighs in a vacuum-seal or zip-top freezer bag using the water displacement method.
Seal the bag and submerge in the water bath. Cook for 1.5 to 4 hours.
Once cooked, remove chicken from the bag and pat dry with paper towels.
Sear both sides in a hot pan for 30–60 seconds to crisp the outside.
Serve hot with your favorite side dish.
Notes
- For a firmer texture, increase temperature to 150°F.
- You can store cooked thighs in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat sous vide at 130°F for 30–40 minutes.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 280
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg
Keywords: chicken sous vide thigh, juicy chicken thighs, sous vide recipe