Sous Vide Chicken Thighs

Okay, let’s talk about why I adore sous vide chicken thighs

You know those recipes you turn to when you want something impressive but also just honestly can’t be bothered to worry about burning dinner? This is mine. I started with sous vide a couple years ago (after a friend raved about making steaks that tasted like cloud pillows; I had my doubts). The first thing I tried was chicken—because, well, have you eaten dry chicken from the oven lately? Been there, gagged at that. Anyway, my first batch of sous vide chicken thighs came out so unexpectedly juicy I swear my picky teenager did a double take. Bonus: hardly any scrubbing after. If only every meal could be that easy.

Why you might love this (as much as I do… or maybe just a bit)

I make this when my patience is shot and I still want something that feels like I actually cared. The other day, my brother came over and practically inhaled half the tray himself—which is saying something considering the trauma of his last encounter with my chicken breast “experiment.” These thighs are ridiculously forgiving and SO juicy. Plus (and this is me being honest), I’ve messed up just about every way possible; somehow, they’re always edible. I’ve even used them in salads and tacos, but more often I eat them just standing at the counter, pinching salt over them while they’re still warm.

What you’ll need – with my lazy day swaps

• 4-6 boneless, skinless chicken thighs (bone-in works too; just bump the cooking time a little, or don’t if you’re patient—it’s pretty hard to mess up)
• 1 tablespoon olive oil (I sometimes use melted butter instead if I’m feeling extra fancy—honestly, both are good)
• 2 teaspoons kosher salt (my grandmother insists on Morton’s, I grab whatever’s handy)
• 1 teaspoon black pepper (I like coarsely ground, but once I used pre-ground from a diner-style shaker, still tasty)
• 1 teaspoon garlic powder (optional but why not?)
• 1 sprig of fresh thyme (or a good pinch of dried, or skip it; sometimes I throw in rosemary just because it’s in the fridge)
• 1 lemon slice (totally optional—sometimes I skip it altogether if I’ve run out)

Alright, here’s how to do it (in my usual scattered way)

1. First, heat your sous vide water bath to 165°F (74°C). Or 160°F if you want them super tender; honestly, it’s mostly about what mood you’re in.
2. Meanwhile, rub the chicken thighs with olive oil, then sprinkle all sides with salt, pepper, and garlic powder. I usually overdo the pepper—no regrets.
3. Lay the thighs out flat and stick in a sprig of thyme and a lemon slice (or not, see above), then transfer them into a sous vide bag. Or a regular zip bag, with the air squeezed out. It works, trust me.
4. Seal the bags. If you don’t have a fancy vacuum thingy, just sort of lower the bag into water until the air escapes, then seal. (It looks trickier than it is; the water does the work for you.)
5. Drop the sealed bag into the hot water. Cook for 1.5 hours. If you get distracted and it goes for 2 hours, don’t stress, they’ll still be juicy.
6. Once they’re done, pull them out (use tongs, not your fingers—voice of experience), and take the chicken out of the bag. Pat them dry with paper towels—especially if you want that crispy finish in a minute.
7. Heat a skillet over medium-high heat, splash in a bit of oil, then lay down the thighs. Sear for 1-2 minutes per side. Don’t panic if they look bland at first; the colour pops up fast. This is where I sneak a taste, by the way.
8. Serve hot or warm or, frankly, cold out of the fridge (I won’t judge).

Notes from a slightly chaotic kitchen

• Leaving the chicken in the sous vide for longer than planned? No disaster. One time I forgot for almost 2 hours—still totally fine, maybe even juicier.
• Don’t stress if the searing step gets smoky—crack the window, it’s worth it for the crust!
• Actually, I think the leftovers taste better the next day (if you can manage to hide some for later).

If you want to mess around—here’s what I’ve tried

• Spicing it up with smoked paprika or chipotle powder—so good for tacos.
• Marinating in yogurt before sous vide—not my favourite, kinda gummy, but maybe you’ll like it better?
• Swapping in dried Italian herbs for thyme. Tastes like a mini Italian holiday (minus the airfare, and the jet lag).

About the gear: you don’t have to have everything

I use a basic sous vide stick—nothing fancy. If you don’t have sous vide bags, just use a regular zipper bag (the water displacement trick works a charm). No vacuum sealer? Neither do I. For searing, any frying pan or even the grill will do. Use what you’ve got. No biggie.

Storing your chicken (not that it lasts long)

Supposedly, it’ll keep in the fridge for up to 4 days in a sealed container. But honestly, in my house, it never lasts more than a day—if I find leftovers, it’s like winning a mini lottery. You can freeze cooked thighs, too, but texture gets a little, hmm, less appealing after thawing (but still fine in a curry or pasta bake).

How we eat it: My favourite ways

Sometimes I slice the thighs over a big green salad (with extra pickled onions; my personal obsession), or pile them into warm pita with lots of yogurt. My sister goes for classic—on a plate, with mashed potatoes. In a pinch, I’ll chop pieces into fried rice (the kids never notice). It sort of just works with most things.

Lessons learned (a.k.a. things I’ve messed up so you don’t have to)

• Don’t skip patting the chicken dry before searing. I rushed it once, oil popped everywhere, I yelped, even the cat ran off.
• If you try to rush the sous vide temp up, you just end up with chicken confetti (overcooked edges, kinda strange texture… just wait it out, trust me).

Questions people have actually asked me (no, really)

• Can I use frozen chicken thighs? Oh, absolutely! Just add 20-25 minutes to the cooking time. Done it many times, works fine.
• What if I don’t have sous vide bags? Seriously, a zip-lock style bag and the water trick works. If it’s not perfectly vacuumed, I wouldn’t sweat it.
• Is skin-on better? For flavor, sure, but it doesn’t crisp in the bag. You’ll need to sear skin-side-down in a hot pan with a splash more oil. Otherwise? Both versions make me happy.
• Can I double the recipe? Yep—as long as you don’t stuff the bags so full they don’t cook evenly. Probably best to use two bags if you’re making a crowd-size batch.
• Do I have to sear them at the end? Well, no. I’ve eaten them straight from the bag (plenty tasty if you’re not fussed about looks). But a quick sear = magic crust.
• What’s the weirdest thing you’ve tried this with? Ha, once I added a dash of soy sauce and a teeny bit of honey—accidentally made a sort-of teriyaki. Not bad, actually!

Last thing—last week, I made this while re-listening to that ancient folksy playlist my partner loves (the one with too much banjo). So now, every time I taste these chicken thighs, I’m pretty sure I catch a whiff of nostalgia—with a side of thyme.

★★★★★ 4.60 from 16 ratings

Sous Vide Chicken Thighs

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

Juicy, flavorful chicken thighs cooked effortlessly using the sous vide method, then finished with a quick sear for a perfect crust. Ideal for a delicious and reliable dinner any day of the week.

🖨️ Print Pin Recipe

Ingredients

• 4-6 boneless, skinless chicken thighs (bone-in works too)
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 sprig of fresh thyme (or pinch of dried or rosemary)
• 1 lemon slice (optional)

Instructions

1. 1
   First, heat your sous vide water bath to 165°F (74°C). Or 160°F if you want them super tender; honestly, it’s mostly about what mood you’re in.
2. 2
   Meanwhile, rub the chicken thighs with olive oil, then sprinkle all sides with salt, pepper, and garlic powder. I usually overdo the pepper—no regrets.
3. 3
   Lay the thighs out flat and stick in a sprig of thyme and a lemon slice (or not, see above), then transfer them into a sous vide bag. Or a regular zip bag, with the air squeezed out. It works, trust me.
4. 4
   Seal the bags. If you don’t have a fancy vacuum thingy, just sort of lower the bag into water until the air escapes, then seal. (It looks trickier than it is; the water does the work for you.)
5. 5
   Drop the sealed bag into the hot water. Cook for 1.5 hours. If you get distracted and it goes for 2 hours, don’t stress, they’ll still be juicy.
6. 6
   Once they’re done, pull them out (use tongs, not your fingers—voice of experience), and take the chicken out of the bag. Pat them dry with paper towels—especially if you want that crispy finish in a minute.
7. 7
   Heat a skillet over medium-high heat, splash in a bit of oil, then lay down the thighs. Sear for 1-2 minutes per side. Don’t panic if they look bland at first; the colour pops up fast. This is where I sneak a taste, by the way.
8. 8
   Serve hot or warm or, frankly, cold out of the fridge (I won’t judge).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 250cal

Protein: 28 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 1 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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