Description
This Ruth’s Chris Stuffed Chicken Copycat recipe offers a deliciously cheesy and savory stuffed chicken breast that’s perfect for impressing guests at dinner. Featuring a blend of cream cheese, sharp cheddar, and Monterey Jack cheeses combined with aromatic herbs and spices, this dish creates a rich and flavorful main course cooked to perfection by searing then baking.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
- Prepare Cheese Mixture: In a bowl, combine the cream cheese, sharp cheddar, Monterey Jack, parsley, garlic powder, onion powder, salt, and black pepper. Mix well until smooth and evenly blended.
- Stuff Chicken: Carefully slice a deep pocket into the side of each chicken breast, making sure not to cut through completely. Stuff each pocket with half of the cheese mixture, then gently press the edges to seal the filling inside.
- Sear Chicken: Heat olive oil and butter together in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts and cook for about 3 to 4 minutes on each side until they develop a golden brown crust.
- Bake Chicken: Transfer the same skillet to the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Slice carefully and garnish with additional parsley if desired before serving.
Notes
- Serve alongside mashed potatoes, roasted vegetables, or a crisp side salad for a complete meal.
- Using toothpicks to secure the chicken edges can help keep the stuffing intact during cooking.
