Ruth’s Chris Stuffed Chicken
Ruth’s Chris Stuffed Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, large and thick
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Stuffing
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar or Colby-Jack cheese
- 1/2 cup shredded mozzarella
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt
- to taste pepper
- 1/2 cup spinach, finely chopped, squeezed dry (optional)
- 1 tablespoon fresh parsley or chives, (optional)
Instructions
- 1
Preheat oven to 375°F (190°C). Cut a deep pocket into the side of each chicken breast, ensuring not to slice all the way through.
⏱️ 5 min•🌡️ 375
- 2
In a bowl, mix together the softened cream cheese, shredded cheddar or Colby-Jack cheese, shredded mozzarella, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, pepper, and the optional finely chopped spinach (squeezed dry) and fresh parsley or chives until the mixture is smooth.
⏱️ 5 min
- 3
Spoon the prepared cheese mixture evenly into each pocket cut into the chicken breasts. Secure the chicken pockets with toothpicks if needed to keep the filling inside.
⏱️ 5 min
- 4
Rub the chicken breasts with 1 tablespoon olive oil. Season all sides of the chicken with salt, black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 5 min
- 5
Heat an oven-safe skillet over medium-high heat. Sear the seasoned chicken for 3–4 minutes per side until golden brown.
⏱️ 8 min
- 6
Transfer the skillet containing the seared chicken to the preheated oven. Bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 22 min•🌡️ 375
- 7
Allow the chicken to rest for 5 minutes before serving to ensure it remains juicy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ruth’s Chris Stuffed Chicken
For the Chicken
- 4 boneless, skinless chicken breasts, large and thick
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Stuffing
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar or Colby-Jack cheese
- 1/2 cup shredded mozzarella
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt
- to taste pepper
- 1/2 cup spinach, finely chopped, squeezed dry (optional)
- 1 tablespoon fresh parsley or chives, (optional)
Instructions
- 1
Preheat oven to 375°F (190°C). Cut a deep pocket into the side of each chicken breast, ensuring not to slice all the way through.
⏱️ 5 min•🌡️ 375 - 2
In a bowl, mix together the softened cream cheese, shredded cheddar or Colby-Jack cheese, shredded mozzarella, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, pepper, and the optional finely chopped spinach (squeezed dry) and fresh parsley or chives until the mixture is smooth.
⏱️ 5 min - 3
Spoon the prepared cheese mixture evenly into each pocket cut into the chicken breasts. Secure the chicken pockets with toothpicks if needed to keep the filling inside.
⏱️ 5 min - 4
Rub the chicken breasts with 1 tablespoon olive oil. Season all sides of the chicken with salt, black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 5 min - 5
Heat an oven-safe skillet over medium-high heat. Sear the seasoned chicken for 3–4 minutes per side until golden brown.
⏱️ 8 min - 6
Transfer the skillet containing the seared chicken to the preheated oven. Bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 22 min•🌡️ 375 - 7
Allow the chicken to rest for 5 minutes before serving to ensure it remains juicy.
⏱️ 5 min