Sous Vide Chicken Thighs

Utilizing the sous vide method to cook chicken thighs makes the most tender and juicy chicken you'll ever have! Using chicken thighs with skin ensures you won't overcook the chicken when seared in the pan. You traditionally need to cook chicken until no longer pink and the meat reaches 165 degrees F (74 degrees C); however, with sous vide cooking, you can achieve the same safety with extended cooking at a lower temperature.

close up view of Sous Vide Chicken Thighs with lemon wedges and fresh herbs on a platter, on top of a green kitchen towel
Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Additional Time:
5 mins
Total Time:
1 hr 55 mins


  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • 6 (8 ounce) bone-in chicken thighs with skin

  • 1 tablespoon olive oil


  1. Fill a large pot with water. Place a sous vide immersion cooker into water and set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.

  2. Combine salt, pepper, garlic powder, and paprika in a small bowl; set aside.

  3. Place chicken thighs, skin-side down, on a cutting board. Carefully remove bone and any excess fat and flaps of skin. Sprinkle salt mixture over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken to form original thigh shape, then place into 1 large or 2 small vacuum bags. Use a vacuum sealer to seal.

  4. Place the bag into preheated water and set the timer for 1 1/2 hours. When the timer is up, remove chicken from the bag and pat dry thoroughly with paper towels.

  5. Heat olive oil in a skillet over high heat. Sear chicken in hot oil, skin-side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding chicken up against the side of the skillet to get an even brown color on all edges. Remove the skillet from heat and let sit for 2 to 3 minutes before serving.


You can use your favorite seasonings; the method stays the same.

You may use a zip-top plastic bag if you don't own a vacuum sealer. Slowly lower the filled zip-top bag into the water, letting the water pressure force air out of the bag, then close to seal.

For further information on safe chicken temperature, you can search online for "sous vide cooking chicken pasteurization." You can leave the chicken in for longer than 1 1/2 hours. It will not overcook, as it will not exceed the water temperature. Do not cook longer than 4 hours, as the meat texture and flavor start to change at that point.

Nutrition Facts (per serving)

376 Calories
25g Fat
0g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 376
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 33%
Cholesterol 128mg 43%
Sodium 302mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 36g
Vitamin C 0mg 1%
Calcium 18mg 1%
Iron 2mg 12%
Potassium 269mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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