Ruths Chris Stuffed Chicken Breast (Printable Version)

Decadent cheese-filled chicken breast with herbs, baked to golden perfection.

# 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:

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 Hints:

01 -
  • The triple cheese blend creates an incredibly creamy center that oozes out with every single bite
  • Restaurant quality results without the restaurant price tag or reservation required
  • Leftovers reheat beautifully for an impressive lunch the next day
02 -
  • Do not skip softening the cream cheese or it will rip through the chicken pockets when you try to stuff it
  • Let the chicken rest for 5 minutes after baking so the filling sets slightly and does not run out immediately
03 -
  • Pound the chicken breasts lightly before cutting to create an even thickness for more consistent cooking
  • Use a piping bag to fill the pockets if you are having trouble getting the filling evenly distributed

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