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Ruth's Chris Stuffed Chicken featured image showcasing the delicious entree.

Ruth's Chris Stuffed Chicken Ultimate

Recreate the iconic Ruth's Chris Stuffed Chicken at home with this detailed recipe. This dish features juicy, butterflied chicken breasts filled with a creamy, cheesy mixture, and baked to golden perfection, offering a restaurant-quality experience in your own kitchen.
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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
  • 8 ounces cream cheese, softened
  • 4 ounces provolone cheese, shredded
  • 4 ounces mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine optional

Equipment

  • Baking dish (9x13 inch)
  • mixing bowl
  • sharp knife
  • Meat mallet (optional)
  • Large oven-safe skillet (optional)
  • Measuring cups
  • Measuring spoons
  • Toothpicks (optional)
  • Meat Thermometer

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. If the chicken is uneven in thickness, gently pound it with a meat mallet to achieve a more uniform thickness.
  4. In a mixing bowl, combine the softened cream cheese, provolone cheese, mozzarella cheese, Parmesan cheese, parsley, basil, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
  5. Divide the cheese mixture evenly among the four chicken breasts. Spread the filling over one side of each butterflied breast, then fold the other side over to enclose the filling.
  6. Secure the edges with toothpicks if necessary to prevent the filling from leaking out during baking.
  7. Heat olive oil in a large oven-safe skillet over medium-high heat.
  8. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned. If you don't have an oven-safe skillet, you can skip this step and proceed directly to baking.
  9. Transfer the skillet (or the chicken breasts if not using a skillet) to the preheated oven.
  10. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The filling should be melted and bubbly. If the chicken starts to brown too quickly, you can loosely cover it with foil.
  11. During the last 5 minutes of baking, you can deglaze the pan with dry white wine. Simply pour the wine into the skillet and let it simmer briefly in the oven, allowing the alcohol to evaporate.
  12. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
  13. Remove the toothpicks (if used) before serving.
  14. Serve with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad.

Notes

For best results, use low-moisture mozzarella cheese to prevent a watery filling. Searing the chicken before baking is crucial for adding flavor and sealing in the juices. Monitor the internal temperature of the chicken to avoid overbaking. You can substitute the fresh herbs with dried herbs, using 1 teaspoon of each.