Ruth Chris Stuffed Chicken (Copycat)

Ruth Chris stuffed chicken on a white dinner plate with mashed potatoes and green vegetables.

4.73 from 87 votes

Ruth Chris Stuffed Chicken (Copycat)

Indulge in the deliciousness of Ruth's Chris stuffed chicken recipe. Learn how to make this easy but fancy restaurant-inspired dish at home.

Prep Time10

Cook Time30

resting time5

Total Time45

Course: Entree

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Renae Gerhardstein

Equipment

small bowl for mixing stuffing
shallow glass dish
basting brush

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
½ lemon zested and juiced, separately
2 tablespoons butter melted

optional

2 tablespoons fresh parsley

Instructions

Preheat oven to 425ºF.
Butterfly the breasts by cut them lengthwise 3/4 of the way through (see post for step-by-step photos and directions).
Start at the tip and be sure to keep the knife level while slicing through the chicken breast.
Do not cut completely through to the other side, otherwise the filling will fall out during baking.
In a small bowl, mix together the cheese 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 along the outer edge. 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.
Mix together the melted butter and lemon zest. Brush the tops with melted butter mixture.
Bake at 425ºF for 30 minutes.
After 20 minutes, use a digital instant read thermometer to check the temperature, then baste the tops to help them brown better.
Chicken is done when the internal temperature in the center of the thickest portion is at least 165ºF.
Let rest for 5 minutes. Cut each breast in half crosswise for serving. Serve with your favorite sides.

Video

Notes

TFN Pro Tips:

The average size of boneless breasts varies a lot. On average, one can weigh anywhere from 6 to 12 ounces. If your poultry weighs less than 6 ounces, you can double the amount of herb cheese filling and use 1 breast per person.
To prevent the board from slipping, place a damp kitchen towel underneath it.

Storing and Reheating

Fridge. Any leftovers will keep for up to 4 days if refrigerated in an airtight container.

Freezer. After roasting, let the chicken breasts cool down. Then, transfer them to a freezer-safe container. Once frozen, they should keep for up to 3 months.

Before reheating, thaw the frozen baked chicken overnight in the refrigerator.

Reheating: To reheat, place them on a baking sheet or in a baking dish. Cook in a preheated 350°F oven for 15-20 minutes, or until an instant-read digital thermometer inserted into the thickest portion of the breast reaches 165°F.

Nutrition