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A close-up featured image showcases the delicious presentation of Ruth’s Chris Stuffed Chicken.

BEST Ruth’s Chris Stuffed Chicken

This recipe brings the indulgence of the famous Ruth's Chris Steakhouse to your kitchen with a copycat version of their stuffed chicken. Perfectly cooked chicken breasts are filled with a decadent cream cheese mixture featuring garlic, herbs, and cheese, all baked to a golden-brown perfection for a restaurant-quality meal at home.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon garlic powder

Equipment

  • Plastic wrap
  • Meat mallet or rolling pin
  • small bowl
  • Medium bowl
  • Baking dish
  • Oven
  • Meat thermometer
  • Toothpicks or kitchen twine
  • Measuring spoons
  • Measuring cups

Method
 

  1. Place each chicken breast between two sheets of plastic wrap.
  2. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness.
  3. In a small bowl, combine olive oil, garlic powder, onion powder, paprika, thyme, oregano, salt, and pepper.
  4. Brush the mixture evenly over both sides of each chicken breast.
  5. In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, parsley, chives, garlic powder, salt, and pepper.
  6. Mix until everything is well combined and creamy.
  7. Spread about 1/4 of the cream cheese filling evenly over one side of each chicken breast.
  8. Carefully roll up each chicken breast, starting from one end.
  9. Secure the seam with toothpicks or kitchen twine.
  10. Preheat your oven to 375°F (190°C).
  11. Place the stuffed chicken breasts in a baking dish.
  12. Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If the chicken starts to brown too quickly, you can tent it with foil.
  13. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
  14. Remove the toothpicks or twine before serving.

Notes

Don't overfill the chicken. Use room temperature cream cheese for a smoother filling. Check for doneness using a meat thermometer to reach 165°F (74°C). Customize the filling with sun-dried tomatoes, spinach, or bacon. You can assemble the stuffed chicken breasts up to 24 hours in advance and store them in the refrigerator. Experiment with cheese and herb variations. For extra heat, add a pinch of red pepper flakes to the filling.