why make this recipe
Making Ruth Chris Stuffed Chicken at home is a fantastic way to enjoy a restaurant-style meal without leaving your kitchen. This dish combines the rich flavors of cream cheese and parmesan with the tender juiciness of chicken. It’s perfect for a special occasion or a cozy dinner. Plus, it’s simple to make, using basic ingredients that you might already have on hand!
how to make Ruth Chris Stuffed Chicken
Ingredients
- 2 large boneless skinless chicken breasts (*See notes below)
- 4 ounces cream cheese
- 2 ounces (about 1/3 cup) shredded parmesan cheese
- 2 teaspoons garlic powder or granulate
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 lemon (zested and juiced, separately)
- 2 tablespoons butter (melted)
- 2 tablespoons fresh parsley
Directions
- Preheat the oven to 425ºF.
- Butterfly the chicken breasts by cutting them lengthwise about 3/4 of the way through. Start at the tip and keep the knife level while slicing through the chicken. Do not cut completely through to the other side so the filling doesn’t fall out during baking.
- In a small bowl, mix together the filling: cream cheese, parmesan cheese, garlic, onion, salt, thyme, and lemon juice.
- Stuff each butterflied breast with half of the stuffing mixture, leaving a 1/2" margin around the edges. Sprinkle the filling with fresh parsley.
- Prepare a baking sheet or casserole dish by lining it with parchment paper or spraying it with cooking oil. Place the stuffed chicken breasts on the baking sheet.
- Combine the melted butter with the lemon zest and brush the tops of the chicken breasts with this mixture.
- Bake at 425ºF for 30 minutes. After 20 minutes, check the temperature with a digital instant-read thermometer, and baste the tops to help them brown nicely. The chicken is done when its internal temperature in the center of the thickest part reaches at least 165ºF.
- Let the chicken rest for 5 minutes, then cut each breast in half crosswise for serving. Enjoy with your favorite sides!
how to serve Ruth Chris Stuffed Chicken
Serve Ruth Chris Stuffed Chicken warm, plated with a side of steamed vegetables or a fresh salad. You can also pair it with mashed potatoes, rice, or a light pasta for a complete meal. A sprinkle of extra parsley on top will add a nice touch and color to the plate.
how to store Ruth Chris Stuffed Chicken
To store any leftovers, let the chicken cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. For longer storage, consider freezing the stuffed chicken in a freezer-safe container. Thaw in the refrigerator before reheating.
tips to make Ruth Chris Stuffed Chicken
- Use fresh herbs for a brighter flavor if you can.
- Make sure to check the chicken’s internal temperature to avoid overcooking.
- If you enjoy a little heat, consider adding some red pepper flakes to the filling for a spicy kick.
variation
If you want to mix it up, try adding ingredients like spinach or sun-dried tomatoes to the filling for added flavor and nutrition. You can swap the parmesan cheese for mozzarella for a different cheesy taste.
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can certainly use boneless, skinless chicken thighs as a substitute. They will add a different texture and flavor.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the stuffed chicken the night before and store it in the refrigerator. Just bake it when you’re ready to eat.
What can I serve with stuffed chicken?
Stuffed chicken pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
