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Ruth's Chris stuffed chicken recipe showing sliced breast with creamy garlic herb filling. Copycat steakhouse dinner ready in 50 minutes at home.

Ruth's Chris Stuffed Chicken

Copycat steakhouse recipe featuring tender chicken breasts butterflied and stuffed with creamy garlic herb cream cheese filling then baked until golden. This Ruth's Chris stuffed chicken recipe delivers restaurant elegance in 50 minutes perfect for special dinners at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream cheese Softened to room temp
  • 3 cloves Garlic Minced
  • 3 tablespoon Fresh parsley Chopped
  • ¼ cup Parmesan cheese Freshly grated
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper Freshly ground
For the Chicken
  • 4 large Chicken breasts Boneless, skinless
  • 4 tablespoon Butter Melted
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
Optional for Sauce
  • ½ cup Heavy cream For pan sauce
  • 2 tablespoon Fresh parsley Chopped for garnish

Equipment

  • 1 Sharp chef's knife For butterflying chicken
  • 1 Meat mallet or rolling pin For pounding to even thickness
  • 1 Baking dish 9x13 inch oven safe
  • 1 Meat thermometer For checking internal temp
  • 1 Mixing bowl For cream cheese filling
  • 1 Pastry brush For applying butter
  • 1 Box toothpicks For securing chicken
  • 1 Plastic wrap For pounding chicken

Method
 

  1. Mix softened cream cheese with garlic, parsley, parmesan, salt and pepper until smooth
  2. Cut horizontally through thickest part of breast almost all the way through, open like a book
  3. Place between plastic wrap and pound to even half inch thickness throughout
  4. Spread filling over one side leaving half inch border, fold over and secure with toothpicks
  5. Mix garlic powder, paprika, Italian seasoning, salt and pepper in small bowl
  6. Coat outside of stuffed chicken with melted butter generously
  7. Sprinkle seasoning blend evenly over buttered chicken, pressing to adhere
  8. Place in baking dish, bake at 375°F for 35 to 45 minutes until internal temp reaches 165°F
  9. Let chicken rest 5 minutes, remove toothpicks carefully
  10. Slice on diagonal to show filling, drizzle with pan juices or cream sauce

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.