Ruth’s Chris Stuffed Chicken Breast

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast without cutting all the way through.
3. In a bowl, mix the cream cheese, mozzarella, provolone, garlic powder, onion powder, parsley, and paprika until smooth and well combined.
4. Stuff each chicken breast generously with the cheese mixture. Secure with toothpicks if needed.
5. Season the outside of the chicken breasts with salt and black pepper.
6. Heat the olive oil and butter in an oven-safe skillet over medium-high heat.
7. Sear the chicken for 3–4 minutes per side until golden brown.
8. Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Remove from the oven and let rest for 5 minutes before serving.

Variations:

• Add chopped spinach to the cheese filling for a classic steakhouse twist.
• Swap provolone for pepper jack to add gentle heat.
• Stir in crumbled bacon for extra richness.
• Use fresh garlic instead of garlic powder for bolder flavor.

Tips:

• Let the cream cheese soften fully so the filling mixes smoothly.
• Do not overstuff—too much filling can leak during cooking.
• Resting the chicken before slicing keeps the cheese inside and the meat juicy.
• Use an instant-read thermometer to avoid overcooking and drying out the chicken.