Ruth's Chris Stuffed Chicken Breast (Print)
Tender chicken breasts filled with a three-cheese blend and herbs, 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
# How To Make:
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 Tips:
01 -
- This is the kind of dinner that makes people ask if you ordered takeout, but you made it yourself
- The cheese filling stays creamy and contained, creating that perfect restaurant-style bite every time
02 -
- Sealing those pockets well is everything I lost half my filling the first time I made this
- Letting the cream cheese soften completely prevents lumpy filling and makes stuffing so much easier
03 -
- A sharp knife is non-negotiable here dull knives make the pocket-cutting process dangerous and frustrating
- Let the chicken rest for 5 minutes before serving so all those cheesy juices redistribute evenly