Description
This Ruth Chris Stuffed Chicken recipe is a delightful copycat version of the famous steakhouse dish, featuring juicy, butterflied chicken breasts filled with a creamy blend of cream cheese, parmesan, and savory herbs. Baked to perfection with a buttery lemon zest glaze, this elegant yet easy recipe makes a perfect dinner for any occasion.
Ingredients
Chicken:
- 2 large boneless skinless chicken breasts
Cheese Filling:
- 4 ounces cream cheese
- 2 ounces (about 1/3 cup) shredded parmesan cheese
- 2 teaspoons garlic powder or granulate
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 lemon (zested and juiced, separately)
- 2 tablespoons fresh parsley (for sprinkling)
Finishing:
- 2 tablespoons butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 425ºF to ensure it’s hot and ready for baking the chicken perfectly.
- Butterfly the Chicken Breasts: Carefully cut each chicken breast lengthwise about three-quarters through. Keep your knife level and do not slice all the way through to prevent the filling from falling out.
- Prepare the Cheese Filling: In a small bowl, combine the cream cheese, shredded parmesan, garlic powder, onion powder, salt, dried thyme, and lemon juice. Mix thoroughly until smooth and creamy.
- Stuff the Chicken: Spoon half of the cheese mixture into each butterflied chicken breast, leaving about a 1/2-inch border along the edges. Sprinkle fresh parsley over the filling for added flavor and color.
- Prepare the Baking Sheet: Line a baking sheet or casserole dish with parchment paper or lightly oil it to prevent sticking. Place the stuffed chicken breasts on the sheet.
- Brush with Butter Mixture: Mix the melted butter with lemon zest and brush this flavorful mixture generously over the top of each stuffed breast.
- Bake the Chicken: Bake in the preheated oven for 30 minutes. After 20 minutes, use a digital instant-read thermometer to check the internal temperature. Baste the tops with the butter mixture to encourage browning. The chicken is done when the internal temperature reaches 165ºF in the thickest part.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Cut each breast in half crosswise and serve with your favorite sides.
Notes
- Butterflying the chicken breasts carefully is key to keeping the filling inside while baking.
- You can adjust the garlic and onion powder to taste for a more or less intense flavor.
- Use fresh lemon zest and juice for the best bright flavor in the butter glaze.
- Make sure to check the internal temperature to ensure the chicken is fully cooked and safe to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
