Gourmet Ruth's Chris Stuffed Chicken
This copycat version features chicken breasts stuffed with a creamy mixture of cream cheese, Parmesan, and green onions, seared in butter and baked to juicy perfection.
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.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 325°F until just warmed through to preserve the creamy filling.
For longer storage, wrap individual portions tightly in foil and freeze for up to 2 months. Always thaw fully in the refrigerator before reheating, and ensure the chicken reaches an internal temperature of 165°F before serving.
Nutrition
Serving: 320gCalories: 450kcalCarbohydrates: 3g
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