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Ruth's Chris Stuffed Chicken, a delicious featured image showcasing this classic dish.

BEST Ruth's Chris Stuffed Chicken

Recreate the iconic Ruth's Chris Stuffed Chicken at home with this detailed recipe. Boneless, skinless chicken breasts are butterflied and stuffed with a creamy cheese mixture, then seared and baked to golden-brown perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 8 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper optional

Equipment

  • Oven
  • Large oven-safe skillet
  • Medium bowl
  • measuring cups and spoons
  • knife
  • cutting board
  • Meat Thermometer
  • spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the breast like a book.
  3. In a medium bowl, combine softened cream cheese, Monterey Jack cheese, cheddar cheese, green onions, mayonnaise, Dijon mustard, garlic powder, and cayenne pepper (if using). Mix until well combined and smooth.
  4. Spread an even layer of the cream cheese mixture over one side of each butterflied chicken breast.
  5. Fold the other side of the chicken breast over the filling, creating a stuffed pocket.
  6. In a large oven-safe skillet, heat olive oil over medium-high heat.
  7. Season the stuffed chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
  8. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
  9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  10. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
  11. Serve immediately.

Notes

Ensure the cream cheese is thoroughly softened for a smooth, lump-free stuffing. Don't skip the mayonnaise; it's crucial for binding the stuffing and adding moisture. Searing the chicken before baking creates a flavorful crust and seals in the juices. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C). Let the chicken rest for at least 5 minutes before serving to allow the juices to redistribute.