Go Back
Featured image showcasing Ruth’s Chris Stuffed Chicken, a delectable culinary creation.

Ruth's Chris Stuffed Chicken Ultimate

Indulge in a restaurant-quality meal at home with this Ruth's Chris Stuffed Chicken recipe. Perfectly seared chicken breasts are filled with a creamy, flavorful cheese and herb stuffing, creating an elegant and delicious dish that's easier to make than you think.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh spinach, finely chopped
  • 1/4 cup chopped sun-dried tomatoes, packed in oil, drained
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for garnish

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or resealable bag
  • small bowl
  • Medium bowl
  • Spoon
  • Toothpicks
  • Large oven-safe skillet (cast iron recommended)
  • Meat Thermometer
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place each chicken breast between two sheets of plastic wrap or in a resealable bag.
  3. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch.
  4. In a small bowl, combine the salt, pepper, garlic powder, and paprika.
  5. Season both sides of each chicken breast with the spice mixture.
  6. In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, spinach, sun-dried tomatoes, minced garlic, basil, and red pepper flakes (if using).
  7. Season with salt and pepper to taste. Mix everything together until well combined.
  8. Place a generous spoonful (about 1/4 of the mixture) of the cream cheese mixture onto one end of each flattened chicken breast.
  9. Carefully roll up the chicken breast, starting from the end with the stuffing, and secure it with toothpicks. Make sure the seam is facing down.
  10. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  11. Carefully place the stuffed chicken breasts in the hot skillet and sear on all sides until golden brown, about 2-3 minutes per side.
  12. 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).
  13. Remove the skillet from the oven and let the chicken rest for 5-10 minutes before removing the toothpicks and serving.
  14. Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately.

Notes

If stuffing leaks out, use less stuffing and ensure toothpicks tightly secure the seam, or use kitchen twine. To prevent dry chicken, use a meat thermometer and avoid overbaking; pounding the chicken helps even cooking. Adjust stuffing seasoning to taste, using high-quality cheeses and fresh herbs. Ensure the pan is hot before searing and avoid overcrowding to achieve a good sear. Variations include using different cheeses (Gruyere, fontina, provolone), adding sauteed vegetables (mushrooms, bell peppers, onions), and experimenting with herbs (thyme, rosemary, oregano). Serve with a creamy Alfredo sauce, tangy tomato sauce, or savory mushroom sauce for added flavor. A little cajun seasoning to the chicken breasts before searing can add a wonderful kick!