Ruth's Chris Stuffed Chicken (Print Version)

Decadent stuffed chicken breasts filled with a creamy three-cheese blend and fresh herbs, baked until golden and juicy.

# What You 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

# How to Prepare:

01 - Preheat your oven to 400°F. Lightly grease a baking dish.
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 the chicken breasts on a cutting board. Using a sharp knife, cut a pocket horizontally 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 the openings with toothpicks if needed.
05 - Brush the outside of the chicken breasts with olive oil. Season with salt, black pepper, and paprika.
06 - Arrange the stuffed chicken breasts in the prepared baking dish.
07 - Bake for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the tops are golden brown.
08 - Remove toothpicks, garnish with extra parsley if desired, and serve hot.

# Expert Advice:

01 -
  • The triple cheese filling creates an incredibly creamy center that oozes out with every bite
  • Seasoned on the outside so every part of the chicken has flavor, not just the stuffing
  • Impressive enough for guests but easy enough for a Tuesday night dinner
02 -
  • Soggy chicken happens when you skip the olive oil brush so do not skip that step
  • Toothpicks are your friend here because cheese will find any escape route
  • Room temperature cream cheese mixes much more smoothly than cold from the fridge
03 -
  • Use a sharp knife and a slow sawing motion rather than pressing down hard
  • Let the chicken sit at room temperature for 20 minutes before baking for more even cooking

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