Ruth’s Chris Stuffed Chicken (Copycat)
This creamy, cheesy stuffed chicken recipe captures all the bold flavors of the original Ruth’s Chris classic—perfect for a special dinner at home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Entree, Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 large boneless, skinless chicken breasts (see notes)
4 oz cream cheese
2 oz (about 1/3 cup) shredded Parmesan cheese
2 tsp garlic powder (or granulated garlic)
2 tsp onion powder
1 tsp salt
1 tsp dried thyme
½ lemon, zested and juiced separately
2 tbsp butter, melted
2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat oven: Set oven to 425°F (220°C).
Butterfly the chicken: Slice each chicken breast lengthwise about ¾ of the way through, being careful not to cut all the way.
Make the filling: In a small bowl, mix cream cheese, Parmesan, garlic powder, onion powder, salt, thyme, and lemon juice.
Stuff chicken: Fill each butterflied breast with half the cheese mixture, leaving about ½” margin on the edges. Sprinkle parsley on top of the filling.
Prepare for baking: Line a baking sheet or casserole dish with parchment or cooking spray. Place stuffed chicken breasts on the pan.
Butter topping: Mix melted butter with lemon zest. Brush over the chicken tops.
Bake: Roast for 30 minutes, basting after 20 minutes for extra browning. Check internal temperature with a meat thermometer—chicken is done at 165°F (74°C).
Rest and serve: Let rest for 5 minutes. Slice each breast in half crosswise and serve with sides.
Notes
Chicken breast size varies (6–12 oz). If smaller, double the filling and use one breast per serving.
To prevent cutting board slips, place a damp towel underneath.
Storage: Refrigerate leftovers in an airtight container up to 4 days.
Freezer: Freeze cooled chicken in a freezer-safe container up to 3 months. Thaw overnight in fridge before reheating.
Reheat: Warm in a 350°F oven for 15–20 minutes, or until internal temperature reaches 165°F.
Find it online: https://allrecipesmade.com/ruths-chris-stuffed-chicken-copycat/
