# Sous vide chicken in Anova

**URL:** <https://community.anovaculinary.com/t/sous-vide-chicken-in-anova/32300>\
**Category:** Anova Precision® Oven\
**Created:** [September 3, 2023, 12:24am UTC](https://community.anovaculinary.com/t/sous-vide-chicken-in-anova/32300 "2023-09-03T00:24:35Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Davis\_Bowen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/davis_bowen/32/7981_2.png) [@Davis\_Bowen](https://community.anovaculinary.com/u/Davis_Bowen)\
**Post date:** [September 3, 2023, 12:24am UTC](https://community.anovaculinary.com/t/sous-vide-chicken-in-anova/32300/1 "2023-09-03T00:24:35Z")

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Hi guys, I’m trying to cook some chicken thighs in the oven on sous vide mode and then sear them in a pan and I don’t know if I’m doing it wrong because what I feel like I’m really doing is just sorta dehydrating the outside. I tried cooking some chicken at 160 (thighs) and the outsides were very dry and hard, and even though I had it set to 160 when I measured it with a probe, the outside was like 180 in places.

I figure maybe I was too close to the heating element or something but I had it in a pan in the very middle of the oven.

Anyone got any tips here? Should I run it on 100% steam to prevent the meat from drying out? Should I wrap it or rub some oil on the outside? The meat wasn’t overcooked but it was dry, so obviously a worse outcome so far than just using a water bath.

Appreciate any advice!