I never thought stuffing chicken breast could be so easy until I discovered sous vide cooking. Growing up, my mom would always butterfly the chicken and stuff it the traditional way – which usually meant dried out meat and filling falling everywhere. When I tried using a pan, it was even worse.
That’s because traditional stuffed chicken needs perfect timing and temperature control – something that’s really tough to nail down in a regular oven or on the stovetop. But with sous vide? The chicken stays juicy every single time, and the filling stays exactly where you put it. For anyone who’s been nervous about stuffed chicken, this method is basically mistake-proof.
Why You’ll Love This Stuffed Chicken Breast
- Perfect results every time – The sous vide method ensures your chicken stays juicy and perfectly cooked from edge to edge – no more dried-out chicken breast!
- Make-ahead friendly – You can prep these chicken breasts in advance and cook them whenever you’re ready, making them perfect for busy weeknight meals.
- Restaurant-quality meal – The combination of three cheeses and fresh herbs creates a filling that’s rich and flavorful, making this dish feel special enough for company.
- Low-carb and high-protein – This recipe fits perfectly into keto and low-carb diets while still delivering amazing flavor and a satisfying meal.
What Kind of Chicken Should I Use?
For this sous vide recipe, boneless, skinless chicken breasts are your best bet, and you’ll want to look for pieces that are similar in size for even cooking. Fresh chicken breasts typically work better than frozen ones since they’re easier to butterfly and stuff, though thawed chicken will work if that’s what you have on hand. When shopping, aim for breasts that are around 6 ounces each before butterflying – anything much larger might be too thick to roll properly with the filling. Try to choose chicken breasts that are plump in the middle rather than thin at one end, as these will give you the most consistent results when stuffing and cooking.
Options for Substitutions
Let’s talk about ways to switch things up with this sous vide chicken recipe:
- Chicken breasts: While chicken breasts work best for stuffing, you can use chicken thighs if you prefer darker meat. Just make sure they’re butterflied well and pounded to an even thickness.
- Cheese blend: The three-cheese combo is tasty, but you can mix and match based on what’s in your fridge. Provolone, fontina, or mild cheddar work great instead of mozzarella. If you’re out of Asiago, try more Parmesan or Romano cheese.
- Fresh herbs: No fresh herbs? Use dried ones instead – just remember to use 1/3 of the amount (so about 2 teaspoons each of dried parsley and basil). You can also try other herbs like oregano or thyme.
- Cooking oil: Any neutral oil works here – vegetable, canola, or avocado oil are all good options. Just avoid oils with strong flavors like sesame or olive oil, as they might overpower the dish.
Watch Out for These Mistakes While Cooking
The biggest challenge when making sous vide stuffed chicken breast is not sealing your bag properly – any trapped air can cause uneven cooking and floating bags, so use the water displacement method or a vacuum sealer for best results. Another common mistake is overstuffing the chicken breasts, which can lead to cheese leaking out during cooking – stick to the recommended amounts and make sure to seal the edges of the chicken well with toothpicks. Temperature control is crucial here – setting your sous vide too high (above 145°F) can make the chicken dry and cause the cheese to separate, while too low won’t give you that perfect, juicy texture. For the best results, pat your chicken completely dry before the final sear, and let it rest for 5-10 minutes after cooking to keep all those flavorful juices inside.
What to Serve With Stuffed Chicken Breast?
Since this cheesy stuffed chicken is rich and satisfying, I like to pair it with lighter sides that balance out the meal. A simple arugula salad dressed with lemon and olive oil adds a fresh, peppery contrast to the creamy cheese filling. For a heartier option, roasted vegetables like asparagus, Brussels sprouts, or baby potatoes work great – just pop them in the oven while your chicken is cooking sous vide. You could also serve this chicken over a bed of fluffy rice or quinoa, which will soak up any delicious juices from the chicken.
Storage Instructions
Keep Fresh: Once your sous vide chicken has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days. The cheese filling helps keep the chicken moist, which is great for leftovers!
Freeze: These stuffed chicken breasts are perfect for freezing! Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 3 months in the freezer. This is super handy for quick weeknight dinners.
Reheat: To warm up your chicken, the best way is to pop it back in the sous vide at 140°F for about 15 minutes. If you’re in a hurry, you can use the microwave on 50% power, heating in 30-second intervals until warm. Just be careful not to overheat, or the cheese might get too runny!
| Preparation Time | 10-15 minutes |
| Cooking Time | 90-95 minutes |
| Total Time | 100-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 100-110 g
- Fat: 45-55 g
- Carbohydrates: 5-10 g
Ingredients
- 2 butterflied chicken breasts (12 ounces each, boneless and skinless)
- Salt
- Ground black pepper
- 1/4 cup mozzarella cheese, shredded
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons asiago cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon cooking oil
Step 1: Prepare the Sous Vide Setup
Start by setting the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
This will create the perfect water bath environment for evenly cooking your chicken breasts.
Step 2: Season and Fill the Chicken Breasts
Season the chicken breasts with salt and freshly ground black pepper.
For the filling, place 2 tablespoons of mozzarella, 1 tablespoon of Parmesan, 1 tablespoon of Asiago, 1 tablespoon of parsley, and 1 tablespoon of basil in the center of each chicken breast.
Fold the chicken breasts over carefully to seal in the filling.
Step 3: Bag and Seal the Chicken
Place each filled chicken breast into its own medium zipper lock or vacuum seal bag.
Use the water immersion technique for zipper bags or a vacuum sealer on the dry setting to seal the bags properly, ensuring no air is left inside the bags.
Step 4: Cook the Chicken Sous Vide
Submerge the sealed bags in the preheated water bath and set the timer for 1 1/2 hours.
This sous vide method will cook the chicken evenly and maintain its juiciness.
Step 5: Sear the Chicken
After the timer goes off, remove the bags from the water bath.
Carefully take the chicken out of the bags and pat it dry with paper towels.
Heat vegetable oil in a large skillet over high heat.
Once the oil is shimmering, add the chicken and sear each side until golden brown, about 1 to 2 minutes per side.
Transfer the chicken to a cutting board to rest for 5 minutes.
Step 6: Serve Your Dish
After resting, slice each chicken breast in half and arrange the pieces on 4 serving plates.
Pair the chicken with your favorite vegetable for a complete and delicious meal.
Enjoy your perfectly cooked and flavorful chicken!