Creamy Ruth's Chris Stuffed Chicken: A Homestyle Twist (Print Version)

Ruth's Chris Stuffed Chicken at home! Recreate that restaurant magic with tender chicken breasts filled with a creamy, cheesy stuffing. Perfect for a special dinner.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten (breadcrumbs)

# Ingredients:

→ For the Tender Chicken Base

01 - 4 boneless, skinless chicken breasts (6-8 oz each)
02 - 2 tbsp unsalted butter

→ For the Creamy Stuffed Chicken Filling

03 - 4 oz full-fat cream cheese, softened
04 - 1/2 cup freshly grated Parmesan cheese
05 - 3 cloves garlic, minced
06 - 2 green onions, thinly sliced
07 - 1/4 cup Panko breadcrumbs (divided)

→ Flavor Boosters & Seasoning

08 - 1/4 cup dry white wine (or chicken broth)
09 - 1/2 tsp salt (or to taste)
10 - 1/4 tsp freshly ground black pepper (or to taste)
11 - 1/4 tsp smoked paprika

# Instructions:

01 - Okay, first things first, we gotta get those chicken breasts ready for their cheesy adventure. Place each breast between two sheets of plastic wrap. Now, gently pound them to an even thickness, about 1/2 to 3/4 inch. I use a meat mallet for this, but the bottom of a heavy skillet works too! The goal here is an even cook and a nice pocket for our stuffing. Be careful not to tear through the chicken; I've done that, and it's a real bummer when the filling escapes later!
02 - In a medium bowl, combine your softened cream cheese, Parmesan, minced garlic, sliced green onions, and half of the Panko breadcrumbs. Season it generously with salt, pepper, and a tiny pinch of smoked paprika. Mix it all up until it's really well combined. This is where the magic starts! The aroma of the garlic and green onions with the cheese is just heavenly, honestly. Give it a taste and adjust the seasoning if you need to. I always find myself adding a little more pepper here.
03 - Now for the fun part! Spoon about 2-3 tablespoons of the creamy filling onto one half of each pounded chicken breast. Don't overdo it, remember my cheesy crater story? Fold the other half of the chicken over the filling, pressing the edges firmly to seal. You can use toothpicks to secure the edges if you're worried about leakage – I usually do, just for peace of mind. Lightly dredge the stuffed chicken breasts in the remaining Panko breadcrumbs, just a thin coating for some extra crispiness.
04 - Heat a large oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Add a tablespoon of butter. Once it's melted and shimmering, carefully place the stuffed chicken breasts in the skillet. Sear them for about 3-4 minutes per side, until they're beautifully golden brown. That sizzle, oh, it's the sound of deliciousness! This step is crucial for developing that rich, savory crust before it goes into the oven. Don't overcrowd the pan, you might need to do this in batches.
05 - Once all the chicken is seared, if your skillet isn't oven-safe, transfer the chicken to a baking dish. If it is, just pop the whole skillet into your preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The cheese inside will be wonderfully gooey, and the chicken will be so tender. I always peek through the oven door, watching for that perfect golden hue!
06 - This is the hardest part, honestly: patience! Once baked, remove the Ruth's Chris Stuffed Chicken from the oven and let it rest for 5-10 minutes before slicing. This resting period lets the juices redistribute, keeping the chicken moist and flavorful. You'll notice the kitchen smells incredible, a truly comforting aroma. I sometimes drizzle a little of the pan juices over the top before serving. Slice carefully and enjoy your restaurant-worthy creation!

# Notes:

01 - Always chill your stuffing for 15-20 minutes before stuffing; it makes it so much easier to handle!
02 - Reheat leftovers gently in the oven at 300°F (150°C) to keep the chicken tender and prevent the sauce from separating.
03 - If you don't have white wine, chicken broth is a great substitute for deglazing the pan.
04 - Serve this with creamy mashed potatoes and roasted asparagus to complete the restaurant-style experience.

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - baking dish
03 - meat mallet (optional)
04 - sharp knife
05 - cutting board
06 - mixing bowls
07 - whisk.

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 15g
Protein: 45g

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