Easy Copy Cat Ruth Chris Stuffed Chicken 🤌

Okay, so you know that incredible stuffed chicken from Ruth's Chris Steak House? I've been obsessed with it for ages, and honestly, who wants to pay those prices every time a craving hits? So, I set out to create my own easy copycat version, and let me tell you, it's a game-changer! My family literally begs for this now, and it tastes just like the real deal. If you're looking for a restaurant-quality meal you can whip up at home, this Ruth's Chris Stuffed Chicken Breast recipe is absolutely it. The magic truly lies in the stuffing. It's a creamy, savory blend that perfectly complements the tender chicken breast. I've experimented a few times, and I think I've finally nailed the balance of cheeses and seasonings that makes it so irresistible. This isn't just any stuffed chicken; it's the stuffed chicken. Here’s what you'll need to make this culinary masterpiece right in your own kitchen: Ingredients: 2 large boneless, skinless chicken breasts (about 8 oz each) 4 oz cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 2 tablespoons fresh chives, finely chopped (or 1 tbsp dried) 1-2 cloves garlic, minced 1/2 teaspoon onion powder Salt and freshly ground black pepper to taste 1 tablespoon olive oil Optional: a sprinkle of paprika for color Let's Get Cooking! (Easy Steps to Restaurant-Quality Chicken): Prep the Chicken: Carefully butterfly each chicken breast, making a deep horizontal cut almost all the way through, but leaving one side attached. This creates a pocket for our delicious stuffing. You can also lightly pound them to an even thickness if they're very thick. Season both sides with salt and pepper. Make the Stuffing: In a medium bowl, combine the softened cream cheese, Parmesan, mozzarella, chives, minced garlic, and onion powder. Mix well until everything is thoroughly combined and creamy. Taste and adjust seasoning if needed – a little extra salt or pepper can make a big difference! Stuff 'Em Up: Divide the cheese mixture evenly between the two chicken breasts. Spoon the stuffing into the pocket you created, then gently fold the chicken over to enclose it. You can secure the edges with toothpicks if you're worried about the stuffing escaping, but I usually find it stays put. Sear for Flavor: Heat the olive oil in an oven-safe skillet (cast iron works beautifully!) over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until they are golden brown and have a nice crust. This step locks in flavor! Finish in the Oven: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping your chicken moist and tender. I love serving this with a side of creamy mashed potatoes and some steamed asparagus, just like they do at the restaurant. It truly elevates any weeknight dinner into something special. Give it a try, and let me know how much you love it!