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Sous Vide Stuffed Chicken Breast is a dish that is sure to impress your guests. By cooking the chicken breast sous vide, it cooks evenly, stays juicy, and the stuffing doesn't come oozing out while cooking.
Stuffed with creamy cream cheese, sundried tomatoes, and umami packed Parmesan cheese, this stuffed chicken breast might be one of the best things you eat this winter (not even joking).
The stuffing can be made ahead of time, so this meal is even easier than you think! This dish is sure to become a new favorite in your household, I know it is in ours.
Creamy sun dried tomato spiked filling, tender, juicy chicken breast, a creamy sherry and bacon based mushroom sauce...these are the things that love is made of.
Rolling up the breasts and cooking it sous vide results in one of the best stuffed chicken breast recipes ever. I mean, we LIKE this ricotta stuffed chicken, but we LOVE this recipe.
What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
- Anova Precision Sous Vide Cooker
- 12 quart container
- Vacuum sealer
- Vacuum seal bags
- 4 ounce canning jars
More Sous Vide Chicken Recipes
And chicken lovers, don't forget to try some of these other amazing sous vide chicken recipes:
- Sous vide chicken breast
- Sous vide chicken thighs
- Sous vide teriyaki chicken
- Sous vide chicken wings
- Sous vide fried chicken
- Sous vide whole chicken
Why This Recipe Works
- The sous vide method ensures that the chicken breast is cooked evenly and stays juicy.
- Stuffed with a delicious filling, the chicken breast is elevated to a gourmet dish.
- The recipe can be easily adapted to fit different flavor preferences by changing the filling ingredients.
Ingredients
Please refer to the recipe card at the end of the post for the full list of ingredients and quantities.
To make this Sous Vide recipe, you'll need skinless chicken breasts. Cooking them sous vide helps to keep them juicy.
The stuffing is made from a mixture of cream cheese (full fat always guys), sundried tomatoes and grated Parmesan cheese.
You can use either sundried tomatoes in the bag, or preserved in oil. I typically use the ones preserved in oil as I find the flavor to be better.
For the mushroom cream sauce, we use bacon fat as the base (use the rendered fat from cooking the bacon) and cook mushrooms down until soft and buttery.
A little sherry adds a touch of sweet, and thyme and cream pull the whole together.
Step by Step Instructions
Place the chicken breasts in a ziplock bag or between sheets of plastic wrap and use a mallet to pound the breasts into ¼ - ½" pieces.
Season the chicken with the salt and pepper.
Combine the bacon, cream cheese, sundried tomatoes, and Parmesan cheese in a bowl and mix to combine.
Spread the cream cheese mixture in the center of each breast, leaving about 1" on each side.
Gently roll each breast up.
Place the stuffed chicken breasts in a vacuum seal bag and place in the freezer for 30-60 minutes to firm up the cream cheese.
Heat a sous vide water bath to 145F degrees.
Remove the chicken from the freezer, seal the bag and cook for 1 hour in the sous vide water bath.
Remove the bag and place it in an ice bath for 5 minutes.
Remove the rolled breasts from the vacuum seal bag carefully and place on a cutting board
Slice and serve with the mushroom cream sauce.
How to make Mushroom Cream Sauce
Heat the bacon fat over medium heat and add the mushrooms and salt.
Cook until the mushrooms start to release their liquid, about 3-5 minutes.
Add the garlic and cook for 1-2 minutes.
Add the sherry and thyme and cook for 1 minute.
Add the cream and simmer for 1-2 minutes, until slightly thickened.
Expert Tips
- Experiment with different fillings, such as spinach and cheese or BBQ pulled pork.
- Serve with a side of roasted vegetables for an easy and complete meal.
- For added crunch, try breading and pan-frying the chicken before serving. Be careful to cook quickly to avoid drying out the breast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by placing in sous vide water bath until heated through (use a zip lock bag).
- For a dairy-free option, use a nut-based cheese for the filling and coconut cream to replace the heavy cream.
Common Questions
Frozen breasts won't work as you will not be able to roll them up with the stuffing. If you want to cook frozen breasts, try this recipe for sous vide frozen chicken breasts.
Yes, you can try using boneless, skinless thighs or pork chops for a delicious alternative. Just make sure to adjust the cooking time accordingly.
Yes, you can try baking the stuffed chicken breast at 375 degrees Fahrenheit for about 25-30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
However, the sous vide method helps to ensure even cooking and keeps the chicken breast juicy and is going to yield you the best results.
Serving Options for Stuffed Chicken Breast
- Truffle Mashed Potatoes
- Air Fryer Baby Potatoes
- Air Fryer Frozen Brussels Sprouts
- Instant Pot Carrots
- Honey Roasted Parsnips
Did you make this recipe? Leave a comment below and let me know how it turned out!
Sous Vide Stuffed Chicken Breast
Ingredients
- 2 boneless, skinless chicken breasts
4
slices bacon cooked and crumbled- 2 ounces sundried tomatoes chopped
- 4 ounces cream cheese softened at room temperature
- ¼ cup grated Parmesan cheese
- 2 teaspoon salt
- ¼ teaspoon black pepper
Mushroom Cream Sauce
- 8 ounces sliced white mushrooms
- ½ teaspoon salt
- 1 tablespoon bacon fat (substitute butter)
- 1 garlic clove minced
- ¼ cup sherry
- 1 sprig fresh thyme
- ½ cup heavy cream
Instructions
- Place the chicken breasts in a ziplock bag or between sheets of plastic wrap and use a mallet to pound the breasts into ¼ - ½" pieces.
- Season the chicken with the salt and pepper.
- Combine the bacon, cream cheese, sundried tomatoes and Parmesan cheese in a bowl and mix to combine.
- Spread the cream cheese mixture in the center of each breast, leaving about 1" on each side.
- Gently roll each breast up.
- Place the stuffed chicken breasts in a vacuum seal bag and place in the freezer for 30-60 minutes to firm up the cream cheese.
- Heat a sous vide water bath to 145F degrees.
- Remove the chicken from the freezer and vacuum seal the bag.
- Cook for 1 hour in the sous vide water bath.
- Remove the bag and place in an ice bath for 5 minutes.
- Remove the rolled breasts from the vacuum seal bag carefully.
- Slice and serve with the mushroom cream sauce.
Mushroom Cream Sauce
- Heat the bacon fat over medium heat and add the mushrooms and salt.
- Cook until the mushrooms start to release their liquid, about 3-5 minutes.
- Add the garlic and cook for 1-2 minutes.
- Add the sherry and thyme and cook for 1 minute.
- Add the cream and simmer for 1-2 minutes, until slightly thickened.
Expert Tips:
- Experiment with different fillings, such as spinach and cheese or BBQ pulled pork.
- Serve with a side of roasted vegetables for an easy and complete meal.
- For added crunch, try breading and pan-frying the chicken before serving. Be careful to cook quickly to avoid drying out the breast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by placing in sous vide water bath until heated through (use a zip lock bag).
- For a dairy-free option, use a nut-based cheese for the filling and coconut cream to replace the heavy cream.
Nutrition
Sally
How are you advising to check for a safe internal temperature of 165 degrees when you suggest to sous vide at 145 degrees? There is no possible way to get to 165 using your instructions. (That said, a long 145 sous vide bath is likely safe enough, but then drop your recommendation to hit 165).
Danielle
That comment should not have been in there! I removed it as there is no need to get chicken to 165F using the sous vide method. It's safety pasteurized after 9 minutes of cooing at 145F.