Ruth’s Chris Stuffed Chicken (Copycat)
Ingredients
Chicken
4 large boneless skin-on chicken breasts (or boneless/skinless; see Notes)
1½ tsp kosher salt
¾ tsp black pepper
1 tsp garlic powder
1 tsp paprika (sweet or smoked)
1 tbsp olive oil
2 tbsp unsalted butter
Filling
8 oz cream cheese, softened
1 cup shredded cheeses (half sharp cheddar, half Monterey Jack or mozzarella)
¼ cup grated Parmesan
2 tbsp sour cream (or mayo)
1½ tsp Dijon mustard
1 tsp Worcestershire sauce
2 cloves garlic, finely minced
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tbsp fresh chives, chopped (or ½ tsp dried)
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
Optional: ¼ tsp crushed red pepper flakes
Butter pan sauce (optional but great)
3 tbsp unsalted butter
1 tsp fresh thyme leaves (or ½ tsp dried)
½ cup low-sodium chicken broth
1 tbsp lemon juice
Salt and pepper to taste
Instructions
Prep and season
Preheat oven to 400°F (204°C).
Pat chicken dry. If using skin-on, keep skin attached. With a sharp knife, cut a deep pocket in the thick side of each breast (don’t cut through).
Mix salt, pepper, garlic powder, and paprika; season outside of chicken.
Make the filling
In a bowl, combine cream cheese, shredded cheeses, Parmesan, sour cream, Dijon, Worcestershire, garlic, parsley, chives, onion powder, salt, pepper, and red pepper flakes (if using). Beat until smooth.
Stuff securely
Divide filling among breasts, pushing deep into each pocket. If using skin-on, pull skin back over the pocket. Secure openings with 2–3 toothpicks each so filling stays inside.
Sear
Heat a large oven-safe skillet over medium-high. Add olive oil and 2 tbsp butter.
Sear chicken 2–3 minutes per side until lightly golden (skin-side down first if skin-on).
Roast
Transfer skillet to oven and bake 18–24 minutes, until thickest part reaches 165°F (74°C). Time varies with size; start checking at 16 minutes.
Move chicken to a plate; tent lightly with foil to rest 5 minutes. Remove toothpicks before serving.
Quick butter-pan sauce (while chicken rests)
Return the skillet to medium heat (keep drippings). Add 3 tbsp butter and thyme; melt and bubble for 30 seconds.
Stir in broth and lemon juice; simmer 2–3 minutes to reduce slightly. Season to taste with salt and pepper.
Spoon over sliced stuffed chicken.
Serving ideas
Garlic mashed potatoes or creamy mashed cauliflower
Roasted asparagus or green beans
Simple arugula salad with lemon vinaigrette
Tips & Notes
Skin-on vs skinless: Skin-on crisps beautifully and helps keep filling in. Skinless works—just seal well with toothpicks and don’t overstuff.
Cheese mix: The signature vibe is rich and slightly tangy — the combo of cream cheese + cheddar/Jack + Parmesan nails it. Add a splash of heavy cream if you want a looser ooze.
Don’t overbake: Pull at 165°F; carryover heat will finish it. Juiciness is the “steakhouse” secret.
Flavor twists: Add 2–3 tbsp finely chopped spinach to the filling, or a pinch of nutmeg for a subtle steakhouse note.
Make ahead
Filling can be made 2 days ahead (refrigerate). Stuffed raw chicken can be assembled the morning of, covered, and chilled; add 2–3 minutes to bake time.
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After, MJ held the game ball and broke down in the locker room. A title, a tribute, and an iconic sports moment all in one 🕊️🏆
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