Ruth Chris Stuffed Chicken Recipe
Ruth Chris Stuffed Chicken Recipe is rich, flavorful and perfect for special dinners. This dish is elegant but easy to make at home.
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz cream cheese softened
- ½ cup shredded mozzarella or cheddar cheese
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon olive oil
- Optional: 2 tablespoons breadcrumbs for topping
Instructions
Preheat oven
- Preheat oven to 375°F. Lightly grease a baking dish with olive oil to prevent sticking.
Prepare chicken
- Using a sharp knife, cut a pocket in each chicken breast. Do not cut all the way through.
Make cheese filling
- In a mixing bowl, combine cream cheese, shredded cheese, garlic, parsley, salt and pepper. Mix well.
Stuff chicken
- Spoon the cheese mixture into each chicken breast pocket. Press edges gently to close the chicken around filling.
Season chicken
- Rub chicken with olive oil. Sprinkle paprika, salt and black pepper over the surface for flavor and color.
Optional breadcrumb topping
- Sprinkle breadcrumbs on top if desired. This adds a crunchy, golden topping when baked.
Place in baking dish
- Arrange stuffed chicken breasts in prepared baking dish. Ensure they have space between each piece for even cooking.
Bake chicken
- Bake in preheated oven for 30–35 minutes. Check chicken reaches 165°F internally with a meat thermometer.
Rest chicken
- Remove chicken from oven. Let it rest 5 minutes before slicing. This keeps it juicy and prevents filling from spilling.
Serve hot
- Place stuffed chicken on a serving plate. Serve immediately with sides and garnish with parsley for color.
Notes
- Use room temperature cream cheese for easier mixing
- Cut chicken pocket carefully to avoid tearing
- Do not overfill to prevent spilling while baking
- Rest chicken before slicing to keep juices inside
- Use a meat thermometer for perfect doneness