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Ruth's Chris Stuffed Chicken featured image showcasing the delicious, cheesy, and perfectly browned dish.

Best Ruth's Chris Stuffed Chicken

Recreate the Ruth's Chris Steak House experience at home with this stuffed chicken recipe. Juicy chicken breasts are filled with a savory and creamy cheese mixture, then seared and baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes optional
  • 1/4 cup butter, melted
  • Paprika, for dusting

Equipment

  • Large oven-safe skillet
  • Medium bowl
  • Measuring cups and spoons
  • Meat thermometer
  • Toothpicks (optional)
  • Plastic wrap
  • Pounding mallet or rolling pin

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pound each chicken breast to an even thickness of about 1/2 inch.
  3. Season both sides of the chicken breasts with salt and pepper.
  4. In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, heavy cream, parsley, minced garlic, garlic powder, onion powder, and red pepper flakes (if using).
  5. Mix well until smooth and creamy.
  6. Place about 1/4 of the cheese mixture in the center of each chicken breast.
  7. Fold the chicken breast over the filling, trying to enclose it as much as possible. Use toothpicks to secure the edges if needed.
  8. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  9. Carefully place the stuffed chicken breasts in the skillet and sear for 2-3 minutes per side, until golden brown.
  10. Remove the skillet from the heat and brush the chicken breasts with melted butter.
  11. Dust the tops with paprika.
  12. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  13. Let the chicken rest for 5-10 minutes before serving.

Notes

To prevent filling leakage, don't overstuff the chicken breasts, secure the edges with toothpicks, and sear gently. The filling can be prepared a day ahead and stored in the refrigerator. You can stuff the chicken breasts up to 24 hours in advance. Sautéed spinach, mushrooms, or sun-dried tomatoes would be delicious additions to the filling. A crisp Chardonnay or a light-bodied Pinot Noir would complement the flavors of the Ruth's Chris Stuffed Chicken beautifully. Mashed potatoes, creamed spinach, or asparagus with hollandaise sauce make excellent side dishes.