There’s something deeply satisfying about slicing into a juicy breast to find a creamy filling—my journey with Gourmet Ruth’s Chris Stuffed Chicken began on a chilly evening when I tested my first batch. The warm, nutty toasted scent of butter mingled with fragrant steam from the garlic-cheese center had me hooked. After three rounds of tweaks—adjusting pocket size, fine-tuning bake time, and perfecting butter browning—I landed on this version that delivers silky-smooth stuffing and crisp golden exterior every time.
Why You’ll Love Gourmet Ruth’s Chris Stuffed Chicken
- Bursting pockets of creamy, tangy cheese tucked inside tender, lightly seasoned chicken breasts
- Golden-brown edges and a rich buttery aroma from that signature sear
- Adaptable filling—swap in chopped spinach, mushrooms, or peppers to suit your mood
- A nod to steakhouse indulgence you can recreate in your own kitchen
A Little Background
One evening as snow dusted my windowsill, I attempted this copycat after spotting leftover green onions from taco night. Through seasonal kitchen experiments—substituting red bell pepper for summer sweetness, adding fresh herbs in spring—I’ve shaped this recipe into a versatile favorite that feels both festive and comforting.
Key Ingredients for Gourmet Ruth’s Chris Stuffed Chicken
- Boneless chicken breasts: lean, even-thickness protein; pound or butterfly for uniform cooking
- Cream cheese (8 oz): room-temperature for silky mixing; provides the lush, creamy heart
- Parmesan cheese (½ cup): freshly grated for nutty, sharp flavor and perfect melt
- Green onions (¼ cup): bright bite and fresh aroma; swap in chives or shallots for milder notes
- Unsalted butter (4 Tbsp): divided for searing and basting; European-style gives a richer taste
How to Make Gourmet Ruth’s Chris Stuffed Chicken
- Preheat your oven to 375°F and pat each of the 4 chicken breasts dry with paper towels.
- In a bowl, stir together 8 oz softened cream cheese, ½ cup shredded Parmesan, ¼ cup chopped green onions, 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper until glossy and smooth.
- Cut a 1″-deep pocket into the thickest side of each breast; spoon roughly ¼ cup of the cheese mixture into each pocket.
- Secure each pocket with two toothpicks so the filling stays snug during cooking.
- Heat 2 Tbsp butter in an oven-safe skillet over medium heat until the foam gives off a nutty aroma.
- Add the chicken, searing 3 minutes per side until each side has golden-brown edges and gentle sizzling sounds.
- Dot the tops with the remaining 2 Tbsp butter, then transfer the skillet to the oven and bake until the internal temperature reaches 165°F, about 25–30 minutes.
- Remove from oven and let rest 5 minutes on a cutting board before carefully pulling out toothpicks and serving.
Pro Tips & Troubleshooting
- During testing, I found the filling oozed slightly—using two toothpicks keeps it perfectly contained.
- If the chicken browns too quickly, lower the heat to medium-low so the interior still cooks through.
- For a seasonal twist, stir in chopped spinach or swap Parmesan for smoked mozzarella.
- When doubling the recipe, sear in batches to avoid crowding and maintain high pan temperature.
Storage & Make-Ahead Guide
Store cooled chicken in an airtight container in the fridge for up to 3 days; reheat at 325°F until just warmed through to preserve the filling’s creaminess (testing note: reheating at a lower temp kept my second batch juicy). For longer storage, wrap individual breasts in foil and freeze up to 2 months—thaw 24 hours in the fridge before baking. Always ensure leftovers reach 165°F before eating, and discard any chicken left at room temperature for over 2 hours.
Serving Suggestions
Serve alongside garlic mashed potatoes and steamed broccoli to catch every buttery drip. For a lighter plate, slice into thick medallions over a peppery arugula salad dressed with lemon vinaigrette and shaved Parmesan.
Frequently Asked Questions
- How do I keep the filling from leaking in stuffed chicken? Secure each pocket with two toothpicks and press the opening gently after stuffing to seal it.
- Can I prepare this stuffed chicken ahead of time? Yes—assemble and refrigerate up to 24 hours before cooking; bring to room temperature for 15 minutes before searing.
- What’s the best cheese for stuffed chicken? Cream cheese paired with freshly grated Parmesan offers a creamy yet tangy balance that melts beautifully.
- How long should I bake stuffed chicken? Bake in a 375°F oven until the internal temperature reaches 165°F, typically 25–30 minutes.
- How can I tell when the chicken is done? Use an instant-read thermometer in the thickest part; it should read 165°F.
- Can I freeze leftover stuffed chicken? Wrap individual portions tightly in foil and freeze up to 2 months; thaw fully in the fridge before reheating.
Final Thoughts
My love for Gourmet Ruth’s Chris Stuffed Chicken really comes alive when I see that glossy, cheesy center peek out as you cut in. Whether it’s a weeknight dinner or a special gathering, this recipe shines—each bite offers tender chicken, creamy filling, and golden-brown edges. Don’t hesitate to share your tweaks and photos below; I can’t wait to see how you make it your own.
More Recipes You’ll Love
- Garlic Parmesan Chicken Pasta – echoes the creamy, cheesy flavors with tender chicken in a garlicky sauce
- Cheesy Garlic Bread – a buttery, golden side perfect for soaking up every drop of that rich filling
- Dinner Rolls – fluffy, buttery rolls that complement the savory stuffed chicken beautifully
- Cucumber Salad – a refreshing, crisp counterpoint to balance the richness of the dish
Gourmet Ruth’s Chris Stuffed Chicken
Ingredients
Filling
- 8 oz cream cheese softened to room temperature
- 0.5 cup Parmesan cheese freshly grated
- 0.25 cup green onions chopped
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
Chicken & Butter
- 4 boneless chicken breasts patted dry
- 4 Tbsp unsalted butter divided
Instructions
Filling
- In a bowl, stir together the softened cream cheese, grated Parmesan, chopped green onions, garlic powder, paprika, salt, and black pepper until glossy and smooth.8 oz cream cheese, 0.5 cup Parmesan cheese, 0.25 cup green onions, 1 tsp garlic powder, 0.5 tsp paprika, 0.5 tsp salt, 0.25 tsp black pepper
Assembly & Cook
- Cut a 1″-deep pocket into each chicken breast and spoon about 1/4 cup of the cheese mixture into each pocket.8 oz cream cheese
- Secure each pocket with two toothpicks to keep the filling snug during cooking.
- Heat 2 Tbsp of the butter in an oven-safe skillet over medium heat until the foam gives off a nutty aroma.4 boneless chicken breasts
- Add the chicken and sear for 3 minutes per side until golden-brown edges appear.
- Dot the tops with the remaining 2 Tbsp butter, transfer the skillet to the preheated oven, and bake until the internal temperature reaches 165°F, about 25–30 minutes.
- Remove from the oven and let rest on a cutting board for 5 minutes before carefully removing toothpicks and serving.