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plated stuffed chicken breast ready to eat

Sous Vide Stuffed Chicken Breast

Stuffed with creamy cream cheese, sundried tomatoes, and umami packed Parmesan cheese, this sous vide stuffed chicken breast is incredible!
Course Dinner
Cuisine American
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 471kcal


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


  • 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. 


  1. Experiment with different fillings, such as spinach and cheese or BBQ pulled pork.
  2. Serve with a side of roasted vegetables for an easy and complete meal.
  3. For added crunch, try breading and pan-frying the chicken before serving. Be careful to cook quickly to avoid drying out the breast.
  4. 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).
  5. For a dairy-free option, use a nut-based cheese for the filling and coconut cream to replace the heavy cream.


Serving: 6ounces | Calories: 471kcal | Carbohydrates: 9g | Protein: 22g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 122mg | Sodium: 1918mg | Potassium: 749mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1092IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 1mg