Description
Chicken sous vide thigh is the ultimate method for juicy, tender, and flavorful chicken every time. This foolproof recipe uses precision cooking for perfect results and finishes with a golden sear. Great for family dinners, keto meals, or meal prep.
Ingredients
4 chicken thighs (bone-in or boneless, skin-on optional)
1 tablespoon olive oil or unsalted butter
2 garlic cloves, smashed
1 teaspoon fresh thyme or rosemary
Salt and black pepper to taste
Optional: lemon slices or zest for extra flavor
Instructions
Season: Pat chicken thighs dry. Season with salt, pepper, garlic, and herbs. Add lemon slices if desired.
Bag: Place thighs in a vacuum-seal bag or zip-top freezer bag. Seal using a vacuum sealer or water displacement method.
Cook: Heat water to 150°F (for boneless) or 165°F (for bone-in). Submerge bag and cook for 2.5 hours.
Remove & Dry: Take the chicken out of the bag and pat completely dry with paper towels.
Sear: In a hot cast iron skillet with a touch of oil or butter, sear each side for 1–2 minutes until golden and crisp.
Serve: Let rest for 3 minutes, then serve hot with your favorite sides.
Notes
For extra crispy skin, sear skin-side down without oil first, then flip and add butter.
You can refrigerate sealed, cooked chicken for up to 4 days or freeze for up to 3 months.
Great with mashed potatoes, roasted veggies, or cauliflower rice for low-carb diets.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 220
- Sugar: 14g
- Sodium: 300mg
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Carbohydrates: 1g
- Protein: 22g
- Cholesterol: 95mg
Keywords: chicken sous vide thigh, sous vide chicken recipe, juicy chicken thigh, easy chicken dinner