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Ruths Chris Stuffed Chicken

Ruth's Chris Stuffed Chicken

Discover my foolproof recipe for recreating the restaurant-quality flavors of Ruth's Chris Stuffed Chicken in your kitchen.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 Servings
Calories 346 kcal

Ingredients
  

  • 4 boneless chicken breasts
  • 4 oz garlic-herb cheese spread
  • Salt and pepper
  • 2 tbsp olive oil
  • 1/4 cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp butter
  • 1 tbsp chopped parsley

Instructions
 

  • To make Ruth's Chris Stuffed Chicken, you'll need to start with boneless chicken breasts. Remove any excess fat or skin and season the chicken breasts with salt and pepper. Use a sharp knife to carefully slice a pocket into each chicken breast, being careful not to cut through the other side.
  • Next, it's time to stuff the chicken breasts with garlic-herb cheese spread. Spoon about 1 oz of cheese spread into each pocket, using your fingers or a small spoon to evenly distribute the cheese.
  • Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
  • Transfer the browned chicken breasts to a baking dish and bake in a preheated 350-degree oven for 20-25 minutes, or until the chicken is fully cooked through.
  • While the chicken is baking, it's time to make the lemon butter sauce. In a small saucepan, combine 1/4 cup of white wine and 2 tbsp of lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 2-3 minutes, or until the liquid has reduced by half.
  • Remove the saucepan from the heat and whisk in 2 tbsp of butter until it is fully melted and incorporated. Add 1 tbsp of chopped parsley to the sauce and stir to combine.
Keyword Ruth's Chris Stuffed Chicken, Ruth's Chris Stuffed Chicken Recipe