Ruth Chris Stuffed Chicken (Copycat)
A rich and flavorful stuffed chicken dish inspired by Ruth's Chris, featuring a creamy cheese filling and a hint of lemon.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts *See notes below
Cheese Filling
- 4 ounces cream cheese
- 2 ounces shredded parmesan cheese
Spices and Seasonings
- 2 teaspoons garlic powder or granulate
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 lemon lemon zest and juice zested and juiced, separately
Other
- 2 tablespoons butter melted
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 425°F. Butterfly the chicken breasts by cutting them lengthwise 3/4 of the way through, being careful not to cut completely through.
- Mix together the cheese filling: cream cheese, parmesan cheese, garlic, onion, salt, thyme, and lemon juice.
- Stuff each butterflied breast with half of the stuffing mixture, leaving a 1/2" margin along the edge. Sprinkle with parsley.
- Prepare a baking sheet with parchment paper or cooking oil. Place the stuffed chicken breasts on the sheet.
- Mix melted butter and lemon zest. Brush the tops of the chicken with the butter mixture.
- Bake at 425°F for 30 minutes. Let rest for 5 minutes before slicing and serving.
Notes
Ensure the internal temperature reaches at least 165°F for food safety. Letting the chicken rest before slicing helps retain juices.