Ruth's Chris Stuffed Chicken Breast (Printable View)
Golden chicken breasts filled with creamy cheese blend and fresh herbs, baked to perfection.
# Ingredient List:
→ Chicken
01 - 4 large boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 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 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Optional Garnish
15 - Chopped parsley for garnish
# How to Prepare:
01 - Preheat your oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of oil.
02 - In a medium bowl, combine cream cheese, mozzarella, cheddar, parsley, thyme, garlic powder, onion powder, salt, and pepper. Mix until completely smooth and well incorporated.
03 - Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast without cutting all the way through to the other side.
04 - Divide the cheese mixture evenly among the chicken breasts, gently pressing the filling into each pocket. Secure openings with toothpicks if necessary to prevent leakage.
05 - Brush the outside of each stuffed chicken breast with olive oil. Season evenly with salt, black pepper, and paprika.
06 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly for consistent cooking.
07 - Bake for 30 to 35 minutes until the chicken is fully cooked through. The internal temperature should reach 165°F and the tops should be golden brown.
08 - Carefully remove toothpicks before serving. Garnish with additional chopped parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The triple cheese filling stays incredibly creamy without oozing out during baking
- Restaurant quality results in your own kitchen with surprisingly simple technique
02 -
- Cutting too shallow makes stuffing difficult, but cutting through releases all the filling into the pan
- Let the chicken rest for a few minutes before removing toothpicks to keep the juices inside
03 -
- Room temperature cream cheese mixes much more smoothly than cold
- Use an instant read thermometer to avoid overcooking the chicken while waiting for the filling to get hot