Ruths Chris Stuffed Chicken Breast (Printable)
Restaurant-style chicken stuffed with three cheeses and herbs, baked until golden.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Cheese Filling
06 - 8 oz cream cheese, softened
07 - 4 oz shredded mozzarella cheese
08 - 2 oz shredded sharp cheddar cheese
09 - 1 tablespoon fresh parsley, chopped
10 - 1 tablespoon fresh thyme, chopped
11 - ½ teaspoon garlic powder
12 - ½ teaspoon onion powder
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Optional Garnish
15 - Chopped parsley
# Steps:
01 - Preheat your oven to 400°F. Lightly grease a baking dish.
02 - In a medium bowl, combine cream cheese, mozzarella, cheddar, parsley, thyme, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
03 - Place the chicken breasts on a cutting board. Using a sharp knife, cut a pocket horizontally into the thickest part of each breast, being careful not to cut all the way through.
04 - Stuff each chicken breast with an equal amount of the cheese mixture, pressing the filling in gently. Secure the openings with toothpicks if needed.
05 - Brush the outside of the chicken breasts with olive oil. Season with salt, black pepper, and paprika.
06 - Arrange the stuffed chicken breasts in the prepared baking dish.
07 - Bake for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the tops are golden brown.
08 - Remove toothpicks, garnish with extra parsley if desired, and serve hot.
# Expert Advice:
01 -
- The triple-cheese filling creates the most incredible creamy center that oozes out when you cut into it
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- I learned the hard way that overfilling the pockets makes the cheese explode out in the oven
- Letting the chicken rest for 5 minutes after baking keeps all that cheese inside when you cut into it
03 -
- A really sharp knife is your best friend here—it makes cutting those pockets so much safer and cleaner
- Room temperature chicken is easier to slice into without tearing, so take it out 20 minutes before you start