Ruth Chris Stuffed Chicken Copycat Recipe
Recreate the famous Ruth Chris stuffed chicken with this easy and delicious copycat recipe. Juicy chicken breasts are stuffed with a creamy mixture of cream cheese, cheddar, and flavorful herbs, then baked to perfection. This dish is perfect for impressing guests or enjoying a comforting weeknight meal. Ideal for those looking for a restaurant-quality meal at home. Keywords: Ruth Chris stuffed chicken, stuffed chicken recipe, copycat chicken recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- Toothpicks (to secure the chicken)
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
- In a mixing bowl, combine softened cream cheese, cheddar cheese, garlic powder, onion powder, parsley, salt, and pepper. Mix until smooth.
- Slice each chicken breast lengthwise to create a pocket, being careful not to cut through completely.
- Stuff each chicken breast with the cream cheese mixture and secure with toothpicks.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the seared chicken breasts to the greased baking dish and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For a more robust flavor, add a pinch of paprika or cayenne to the cream cheese mixture.
- You can substitute cheddar cheese with any melty cheese like mozzarella or Gouda.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 1g
- Sodium: 780mg