Ultimate Sous Vide Chicken Thighs: Crispy Skin, Juicy Meat, Heavenly Sauce

Sous Vide Cooking: Crispy Chicken Thighs Recipe with Flavorful Mustard-Wine Sauce

Discover the secret to perfectly cooked chicken thighs with this foolproof sous vide method. Achieve unparalleled juiciness and tender meat, topped with irresistibly crispy skin and a luxurious mustard-wine pan sauce.

Why Sous Vide is a Game-Changer for Chicken Thighs

Sous vide cooking revolutionizes chicken thigh preparation in two key ways:

  1. Unmatched texture control: Achieve your ideal level of tenderness and juiciness with precision.
  2. Convenience and meal prep: Cook a batch ahead, refrigerate, and crisp up in minutes for quick weeknight dinners or stress-free entertaining.

Mastering Sous Vide Chicken Thigh Temperatures

After extensive testing, we’ve identified three optimal temperature and time combinations, each offering a unique texture profile:

150°F (66°C) for 1 to 4 Hours: The Steak Lover’s Chicken

Expect very juicy meat with a firm, almost steak-like texture. Perfect for those who enjoy a robust, meaty bite.

165°F (74°C) for 1 to 4 Hours: The Classic Perfected

This combination yields the closest texture to a perfectly pan-roasted thigh, but with superior juiciness. It’s fully tender without losing its satisfying chew.

165°F (74°C) for 4 to 8 Hours: Fall-off-the-Bone Decadence

For those who love their chicken meltingly tender, this extended cook time breaks down connective tissue for a succulent, easily shreddable result.

Pro Tips for Sous Vide Chicken Thigh Success

  • Keep the bone in and skin on for maximum flavor and crispy skin potential.
  • Season generously before bagging to infuse flavors throughout the cooking process.
  • Flatten the chicken in the bag for even cooking and better crisping later.
  • Chill cooked chicken in an ice bath for easy storage and the best texture when crisping.
  • Save those precious bag juices – they’re liquid gold for your pan sauce!

The Secret to Crispy Skin Perfection

Achieving that coveted crispy skin requires a two-step process:

  1. Chill the cooked chicken thoroughly.
  2. Slowly render the fat and crisp the skin in a skillet just before serving.

This method ensures crackling skin without overcooking the tender meat underneath.

A Sauce to Remember

Don’t let those flavorful chicken juices go to waste! We’ve crafted a quick yet luxurious pan sauce featuring:

  • Whole grain mustard for texture and tang
  • Dry white wine for depth and acidity
  • A touch of butter for silky richness

This sauce elevates the dish from delicious to truly memorable.

Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe


  • 4 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (optional)
  • 1 tablespoon canola, vegetable, or grapeseed oil
  • 1 small shallot, minced
  • 1 cup dry white wine
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fresh juice from 1 lemon
  • 1 tablespoon minced fresh parsley leaves


  1. Set up your sous vide water bath according to your desired doneness (see temperature chart below). Season chicken thighs generously with salt and pepper. Place in a single layer in zipper-lock or vacuum seal bags with optional herb sprigs.
  2. If using zipper-lock bags, remove air using the water displacement method. For vacuum bags, seal according to manufacturer’s instructions. Submerge bagged chicken in the preheated water bath and cook for the appropriate time.
  3. Once cooked, transfer bags to an ice bath to chill completely. You can now refrigerate for up to 4 days before finishing, or proceed to the next step.
  4. To finish: Remove chicken from bags, saving any gelled juices. Pat chicken dry and press skin-side down on a cutting board to flatten.
  5. Heat oil in a nonstick or cast iron skillet over medium heat. Place chicken skin-side down and cook until golden and crisp (about 8 minutes), pressing gently to ensure even contact. Flip and warm second side briefly.
  6. In the same pan, sauté shallot until soft. Add wine and reduce by half. Stir in reserved chicken juices and mustard. Off heat, whisk in butter, lemon juice, and parsley. Season to taste.
  7. Plate the crispy chicken thighs and drizzle with the luscious pan sauce. Serve immediately and prepare for compliments!

Sous-Vide Chicken Thigh Temperature and Timing Chart

Texture Temperature Timing Range
Very juicy but quite firm, with a few tougher spots 150°F (66°C) 1 to 4 hours
Very juicy and completely tender 165°F (74°C) 1 to 4 hours
Moderately juicy, pull-off-the-bone tender 165°F (74°C) 4 to 8 hours
Nutrition Facts (per serving)
691 Calories
42g Fat
6g Carbs
52g Protein
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 691
% Daily Value*
Total Fat 42g 54%
Saturated Fat 14g 71%
Cholesterol 298mg 99%
Sodium 754mg 33%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 52g
Vitamin C 3mg 16%
Calcium 41mg 3%
Iron 3mg 15%
Potassium 650mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

You may also like: