Copycat Ruth Chris Stuffed Chicken Breast

This restaurant-style stuffed chicken is an excellent way to bring gourmet steakhouse flavors to your home dinner table. It features a creamy herb and cheese filling that keeps the poultry moist and flavorful during the roasting process.

List of ingredients

• 2 large boneless skinless chicken breasts – use high-quality breasts for the best texture.
• 4 ounces cream cheese – softened to room temperature for easier mixing.
• 2 ounces (about 1/3 cup) shredded parmesan cheese – provides a salty, nutty flavor.
• 2 teaspoons garlic powder or granulate – adds a deep savory note.
• 2 teaspoons onion powder – complements the garlic and cheese.
• 1 teaspoon salt – enhances all the seasoning flavors.
• 1 teaspoon dried thyme – brings a classic herbal aroma.
• 1/2 lemon – zest and juice should be separated for different uses.
• 2 tablespoons butter – melted to create a golden crust.
• 2 tablespoons fresh parsley – adds brightness to the cheese filling.

step-by-step instructions

1. Preheat Oven: Set your oven to 425°F to ensure it is fully hot before the chicken goes in.
2. Butterfly the Chicken: Cut the breasts lengthwise 3/4 of the way through, starting at the tip and keeping the knife level. Do not cut all the way through, or the filling will leak out during baking.
3. Prepare Cheese Filling: In a small bowl, combine the cream cheese, parmesan cheese, garlic powder, onion powder, salt, thyme, and lemon juice. Stir until the mixture is smooth and well combined.
4. Stuff the Breasts: Place half of the cheese mixture into each butterflied breast, leaving a 1/2-inch margin along the outer edges. Sprinkle the fresh parsley directly onto the filling.
5. Prepare the Pan: Line a baking sheet or casserole dish with parchment paper or spray it with cooking oil to prevent sticking. Place the stuffed chicken breasts on the prepared surface.
6. Apply Butter Glaze: Mix the melted butter with the lemon zest. Use a brush to coat the tops of the chicken breasts evenly with this mixture.
7. Bake and Baste: Bake at 425°F for 30 minutes. After 20 minutes, baste the tops with the pan drippings and check the internal temperature with a digital thermometer.
8. Check Temperature: Ensure the thickest part of the chicken reaches at least 165°F.
9. Rest and Serve: Let the chicken rest for 5 minutes to lock in the juices. Cut each breast in half crosswise and serve with your preferred side dishes.

Advanced Butterflying Techniques

Use a Damp Kitchen Towel for Board Stability

Place a damp kitchen towel or a non-slip mat underneath your cutting board. This prevents the board from sliding while you apply pressure with the knife. A stable board is essential for safety when cutting through dense meat.

Maintain a Precise Knife Angle

Keep your knife perfectly level as you slice lengthwise through the chicken breast. Avoid tilting the blade upward or downward to ensure an even pocket. This ensures the filling is distributed uniformly across the meat.

Creating the Pocket Without Cutting Through

Stop your knife once you have reached approximately 7/8ths of the way through the breast. If you cut entirely through, the cheese will ooze out immediately upon melting. Think of this as creating a book that can be opened and filled.

Filling Preparation and Stability

Softening Cream Cheese for Smoothness

Allow your cream cheese to sit at room temperature for 30 to 60 minutes before mixing. This eliminates lumps and prevents you from overworking the cheese. A smooth filling distributes seasonings more evenly and is easier to spread.

Using High-Quality Parmesan Cheese

Opt for freshly grated parmesan rather than pre-shredded versions containing anti-clumping agents. Freshly grated cheese melts more smoothly into the cream cheese. This results in a more cohesive stuffing that holds its shape better.

Integrating Fresh Herbs for Brightness

Sprinkle the fresh parsley directly on top of the filling rather than mixing it in completely. This keeps the parsley visible and provides a fresh contrast to the rich cheeses. Fresh herbs add a layer of aromatic complexity that dried herbs cannot match.

Optimizing the Baking Process

Using Convection Oven Settings

If your oven has a convection or roast mode, use it to achieve a more even brown. Reduce the temperature to 400°F when using convection to prevent the exterior from burning. Convection fans circulate heat more efficiently, reducing total cook time.

The Importance of Basting After Twenty Minutes

Basting the chicken with melted butter and pan drippings during the final ten minutes of cooking is crucial. This process creates a deep golden-brown color and adds extra flavor to the surface. It also helps prevent the top of the breast from drying out.

Selecting the Right Baking Surface

Use a rimmed baking sheet lined with parchment paper for the best results. The parchment prevents the cheese from sticking to the pan if any leaks occur. A rimmed pan also catches all the butter and juices for basting.

Ensuring Perfect Doneness

Using a Digital Instant-Read Thermometer

Do not rely on timers alone, as chicken breast sizes vary significantly. Insert a digital thermometer into the thickest part of the breast. The chicken is safely cooked and juicy once it hits 165°F.

Understanding Carry-Over Cooking

Remove the chicken from the oven when it is very close to the target temperature. The internal heat will continue to rise slightly while the meat rests. This prevents the chicken from becoming overcooked and rubbery.

The Role of the Five-Minute Rest

Allow the chicken to rest on the pan or a warm platter for at least five minutes before slicing. This allows the muscle fibers to relax and the juices to redistribute. Slicing too early causes the juices to run out, leaving the meat dry.

Steakhouse-Style Side Pairings

Pairing with Garlic Mashed Potatoes

Serve the stuffed chicken with a side of creamy, garlic-infused mashed potatoes. The richness of the potatoes complements the cheesy filling of the chicken. Use plenty of butter and cream to match the steakhouse experience.

Serving with Roasted Asparagus

Roasted asparagus provides a crisp, earthy contrast to the heavy cheese stuffing. Toss the spears in olive oil, salt, and pepper, and roast them at the same temperature as the chicken. They usually take about 10 to 12 minutes to cook.

Adding a Side of Sautéed Green Beans

Sautéed green beans with minced garlic and a touch of lemon juice cut through the richness of the meal. This adds a necessary acidity and crunch to the plate. Keep them slightly crisp to provide a textural difference.

Proper Storage and Preservation

Airtight Container Storage for Freshness

Place leftover chicken in an airtight glass or plastic container immediately after it has cooled. This prevents the meat from absorbing other smells in the refrigerator. Properly sealed chicken will stay fresh for up to four days.

Freezer-Safe Packaging for Long-Term Storage

For longer storage, wrap individual cooked breasts in plastic wrap and place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. Stored this way, the chicken can last for up to three months.

Cooling Before Refrigerating

Allow the chicken to cool to room temperature before placing it in the refrigerator. Putting hot meat directly into the fridge can raise the internal temperature of the appliance. This could potentially compromise the safety of other perishable items.

Guidelines for Reheating

Oven Reheating for Best Texture

Reheat the chicken in a preheated oven at 350°F for 15 to 20 minutes. This method preserves the texture of the meat better than a microwave. Cover the chicken loosely with foil to prevent the top from drying out.

Thawing Frozen Chicken Slowly

Move frozen chicken from the freezer to the refrigerator 24 hours before you plan to eat it. Slow thawing preserves the cellular structure of the meat. This prevents the chicken from becoming mushy or releasing too much water.

Checking Reheated Temperature

Ensure the reheated chicken reaches an internal temperature of 165°F again. Use a thermometer to verify the center is hot. This ensures the dish is safe to consume after being stored.

Common Cooking Solutions

Preventing Filling Leakage

If you find that your filling often leaks, use wooden toothpicks to pin the edges of the breast closed. Insert the picks diagonally through the meat and cheese. Remember to remove the toothpicks before serving the dish.

Avoiding Dry Chicken Breasts

To prevent dryness, ensure you are using large breasts and not overcooking them. Using the butter glaze acts as a barrier that locks in moisture. Always check the internal temperature rather than following the clock.

Dealing with Uneven Browning

If the chicken is cooked through but looks pale, turn on the broiler for 2 to 3 minutes. Watch the meat closely to avoid burning the butter glaze. This provides a professional, charred finish to the top of the breast.

Frequently Asked Questions

Does stuffing the chicken keep it moist?

Yes, the cheese filling acts as an insulator, protecting the interior of the meat from the direct heat of the oven. Additionally, the fats in the cream cheese migrate into the meat, increasing overall succulence.

Can I use different cheeses in the filling?

You can substitute the parmesan with pecorino romano or a sharp white cheddar for a different flavor profile. Ensure the cheese is finely shredded or grated to maintain a smooth consistency within the filling.

How do I keep the butterflied chicken closed?

The best method is to leave a half-inch margin of meat around the edges of the stuffing. If the breasts are particularly large or loose, use small skewers or toothpicks to secure the pocket during the baking process.

Can I prep this dish a day in advance?

Yes, you can butterfly and stuff the chicken breasts up to two days in advance. Wrap them tightly in plastic wrap and keep them refrigerated. Simply remove the wrap and apply the butter glaze right before baking.

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