Ruths Chris Stuffed Chicken Breast (Print version)
Tender chicken breasts stuffed with cream cheese, mozzarella, and cheddar, seasoned with herbs and baked until golden brown.
# 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 it:
01 - Preheat your oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - In a medium bowl, combine cream cheese, mozzarella cheese, cheddar cheese, parsley, thyme, garlic powder, onion powder, salt, and pepper. Mix until completely smooth and evenly incorporated.
03 - Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast, stopping before cutting completely through to create an opening for the filling.
04 - Divide cheese mixture evenly among the four chicken breasts, gently pressing filling into each pocket. Secure openings with toothpicks if necessary to prevent filling from escaping during baking.
05 - Brush the exterior of each stuffed chicken breast with olive oil. Sprinkle evenly with salt, black pepper, and paprika, coating all sides.
06 - Place stuffed chicken breasts in the prepared baking dish, leaving slight space between each piece for even heat circulation.
07 - Bake for 30–35 minutes, or until chicken reaches an internal temperature of 165°F and tops are golden brown. The filling should be melted and bubbly.
08 - Remove toothpicks carefully. Let chicken rest for 3–5 minutes before serving. Garnish with additional chopped parsley if desired. Serve hot.
# Expert suggestions:
01 -
- Restaurant quality without the reservation or the bill
- The cheese creates this incredible steam bath inside the chicken keeping it insanely moist
02 -
- Skip the toothpicks step and I promise cheese will escape into your baking dish
- Room temperature cream cheese mixes into something actually spreadable, cold cream cheese is your enemy here
03 -
- Pound the chicken slightly thinner before stuffing for more even cooking
- Let the chicken rest for 5 minutes after baking so the cheese sets slightly