Ruth's Chris Stuffed Chicken Breast (Print Version)
Chicken breasts stuffed with three cheeses and fresh herbs, oven-baked until golden and juicy.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Cheese Filling
06 - 8 oz cream cheese, softened
07 - 4 oz shredded mozzarella cheese
08 - 2 oz shredded sharp cheddar cheese
09 - 1 tablespoon fresh parsley, chopped
10 - 1 tablespoon fresh thyme, chopped
11 - ½ teaspoon garlic powder
12 - ½ teaspoon onion powder
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Optional Garnish
15 - Chopped parsley
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - In a medium bowl, combine cream cheese, mozzarella, cheddar, parsley, thyme, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
03 - Place chicken breasts on a cutting board. Using a sharp knife, cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
04 - Stuff each chicken breast with an equal amount of the cheese mixture, pressing the filling in gently. Secure openings with toothpicks if needed.
05 - Brush outside of chicken breasts with olive oil. Season with salt, black pepper, and paprika.
06 - Arrange stuffed chicken breasts in prepared baking dish, leaving space between each piece.
07 - Bake for 30-35 minutes until chicken is cooked through (internal temperature reaches 165°F) and tops are golden brown.
08 - Remove toothpicks carefully. Garnish with extra parsley if desired and serve hot.
# Expert Tips:
01 -
- This restaurant-quality dish costs a fraction of what you'd pay at Ruth's Chris and tastes even better because you control the ingredients
- The cheese filling stays incredibly creamy while the chicken remains juicy, creating that perfect bite every single time
02 -
- I once forgot to seal the pockets properly and ended up with beautiful chicken and a separate puddle of delicious cheese in the pan, still tasty but not quite right
- Using an instant-read thermometer changed everything, I stopped overcooking chicken the day I bought one
03 -
- Pound the thicker end of each breast slightly so they cook evenly, preventing dry edges while waiting for the center to finish
- Let the chicken rest for five minutes after baking, this keeps all those delicious juices inside instead of running onto your cutting board