Creamy Stuffed Chicken: Ruth's Chris Copycat (Print Version)

Recreate the iconic Ruth's Chris Stuffed Chicken at home! This copycat recipe brings creamy, cheesy goodness to your dinner table.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Poultry

# Ingredients:

→ Chicken & Filling Base

01 - 4 boneless, skinless chicken breasts (6-8 oz each)
02 - 8 oz full-fat cream cheese, softened
03 - 1/4 cup freshly grated Parmesan cheese

→ Flavor Enhancers

04 - 1 tsp garlic powder
05 - 1 tsp dried Italian herbs
06 - Salt and freshly ground black pepper to taste

→ Binding & Coating

07 - 1 large egg, whisked with 1 tbsp water
08 - 1 cup Panko breadcrumbs
09 - 2 tbsp olive oil (for searing)

→ Finishing Touches

10 - 2 tbsp unsalted butter
11 - 1 tbsp all-purpose flour
12 - 1 cup heavy cream

# Instructions:

01 - First things first, grab those chicken breasts. You're going to butterfly them, which sounds fancy but just means slicing them almost all the way through horizontally, like opening a book. Be careful not to cut all the way! I always end up with one side a little thinner than the other, but it's fine. Then, gently pound them a bit to an even thickness, maybe about 1/2 inch. This helps them cook evenly, and honestly, makes stuffing easier.
02 - Now for the good stuff! In a medium bowl, combine the softened cream cheese, grated Parmesan, a good pinch of garlic powder, and those lovely Italian herbs. Mix it all together until it's super smooth and everything is incorporated. Taste it! This is where you can adjust the seasoning. I always add a little more salt and pepper here, because bland filling is a no-go. This is the heart of your creamy stuffed chicken, so make it tasty!
03 - Spoon about 2-3 tablespoons of your creamy filling onto one half of each butterflied chicken breast. Don't overstuff, or it’ll all ooze out! Then, carefully fold the other half over and secure the edges with toothpicks. This step can get a little messy, honestly. I usually have a few toothpicks poking out at weird angles, but they do the job. You want to make sure that creamy goodness stays tucked inside.
04 - Get your dredging station ready! In one shallow dish, whisk an egg with a splash of water. In another, put your Panko breadcrumbs. This is where your stuffed chicken gets its golden, crispy exterior. I usually add a tiny bit more garlic powder and a pinch of salt to the breadcrumbs for extra flavor. Dip each stuffed chicken breast first in the egg wash, letting any excess drip off, then into the breadcrumbs, pressing gently to coat it completely.
05 - Heat a large oven-safe skillet over medium-high heat with a tablespoon or two of olive oil. Once hot, carefully place the coated chicken breasts in the pan. Sear them for about 3-4 minutes per side, until they're beautifully golden brown. You’re not cooking them through yet, just getting that gorgeous crust. This is where your kitchen starts smelling amazing, honestly, it's the best part of cooking this dish!
06 - Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). While it bakes, melt butter in a small saucepan, whisk in flour, then slowly add heavy cream, whisking until thickened. Season with salt and pepper. When the chicken is done, let it rest a few minutes, remove toothpicks, and serve with that rich, creamy sauce. Pure bliss!

# Notes:

01 - Don't skip chilling the stuffed chicken for 15 minutes before searing; it helps the filling stay put, a lesson I learned the hard way with a few messy explosions.
02 - Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in an oven or stovetop to keep the crust crisp.
03 - If you don't have Parmesan, Gruyere or sharp white cheddar can work as a substitute, giving a slightly different but still delicious flavor.
04 - Serve this creamy chicken with roasted asparagus and a crisp green salad to balance the richness, it's my favorite combo!

# Equipment Needed:

01 - Oven-safe skillet
02 - mixing bowls
03 - whisk
04 - measuring spoons/cups
05 - small saucepan
06 - meat thermometer

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 20g
Protein: 40g

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