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Sous Vide Mustard Chicken with Sautéed Kale

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Sous Vide Mustard Chicken with Sautéed Kale

The holidays are approaching, and we all have so many things to do and think about! As we plan for travel, gift giving and entertaining, nourishing weeknight dinners can easily go by the way side. But if you sous vide, an amazingly tasty dinner can be cooking at home while you're at work or running errands! 

Imagine coming home to this juicy, flavorful, perfectly cooked chicken, and then whipping up some sautéed kale and a drool-worthy sauce you'll wanna put on everything. We're sold!

You can make the sous vide process even more appealing by making it plastic-free with stasher bag. Grab a half-gallon size, designed with sous vide in mind! 

Chicken with Mustard Sauce and Sautéed Kale Recipe

Sous Vide Chicken Thighs (serves 2)

  • 4 boneless, skinless chicken thighs 
  • Juice and slices from 1/2 a lemon, 
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil

Turn on your sous vide machine and set your water temperature to 150 degrees Fahrenheit. 

Add chicken thighs, lemon juice, thyme, salt and olive oil to a half-gallon stasher bag. Massage the ingredients inside the bag until the chicken is evenly coated in seasoning. 

Remove as much air from the bag as possible before sealing.

Submerge the chicken into the water bath and let it cook for at least 1.5 hours. If it needs to go longer, it's no problem. The chicken will not over cook. 

Remove the bag from the water, open it, and remove the chicken.

Heat more oil in a skillet on high, and sear thighs for 30 seconds on each side. Then set chicken aside to rest. 


Mustard Sauce

  • 1/2 cup sliced shallots
  • 2 tbsp ghee
  • 1 tbsp lemon thyme leaves
  • 3 tbsp mustard
  • 3 tbsp white wine vinegar
  • Pinch of sea salt
  • Drip of honey
  • 7 oz chicken stock


Caramelize shallots with thyme & 2 tablespoons of ghee in a skillet on medium heat.

Stir in vinegar, sautée for one minute, then stir in mustard and sautée for another minute. Season with a pinch of salt and a drip of honey.

Slowly stir in chicken stock - let it simmer and reduce slightly. Remove from heat and blend until smooth.


Sautéed Kale

  • 10 oz lacinato kale, de-stemmed and cut into strips
  • 3 oz green onion
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • Sea salt to taste
  • Juice from 1/2 a lemon


Add oil to a skillet on medium heat. Sautée scallions, then add garlic. Sautéefor another minute then add kale.

Cook til slightly crispy and finish with lemon juice and sea salt.   

Plate up and enjoy!

This recipe was developed by Jess Asaro. She's a wellness advocate, private chef and sous vide lover over on IG at @thymewithjess