Ruth’s Chris Chicken and Green Bean Bake

Ingredients

For the Cream Cheese Stuffing

• 6 oz (170g) cream cheese, softened at room temperature
• 1/2 cup (50g) sharp cheddar or Gruyère cheese, shredded
• 2 cloves garlic, finely minced
• 1 tsp Worcestershire sauce
• 1/2 tsp dried Italian seasoning
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika

For the Chicken & Green Beans

• 4 large (approx. 2 lbs) boneless, skinless chicken breasts
• 1 lb (450g) fresh green beans, trimmed
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp freshly cracked black pepper

For the Garlic Parmesan Cream Sauce

• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 2 tbsp all-purpose flour
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) low-sodium chicken broth
• 1/2 cup (50g) freshly grated Parmesan cheese
• 1/2 cup crispy fried onions (for topping)

Instructions

Step 1: Prep the Green Beans

1. Bring a large pot of salted water to a rolling boil over high heat. Add the trimmed fresh green beans and blanch for 3 minutes until bright green and slightly tender. Drain immediately and transfer the green beans into a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry with paper towels.

Step 2: Mix the Cream Cheese Stuffing

1. In a medium bowl, combine the softened cream cheese, shredded cheddar (or Gruyère), minced garlic, Worcestershire sauce, Italian seasoning, onion powder, and smoked paprika. Stir vigorously with a spatula until smooth and fully blended.

Step 3: Pocket and Stuff the Chicken

1. Pat the chicken breasts dry with paper towels. Using a sharp chef’s knife, cut a horizontal pocket into the thickest side of each chicken breast, taking care not to slice all the way through to the other side. Season the exterior of the chicken breasts evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spoon 2 to 3 tablespoons of the cream cheese stuffing into each chicken pocket, pressing gently to seal. Secure with toothpicks if needed.

Step 4: Sear the Chicken

1. Preheat your oven to 375°F (190°C) . Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a heavy skillet or cast-iron pan over medium-high heat . Once the oil shimmers, add the stuffed chicken breasts. Sear for 3 to 4 minutes per side until a golden-brown crust forms. (The chicken does not need to be cooked through completely at this stage.) Transfer the seared chicken to a plate.

Step 5: Make the Cream Sauce

1. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat . Add the diced yellow onion and cook for 3 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and garlic, whisking constantly for 1 to 2 minutes to cook out the raw flour taste.
2. Slowly pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer over medium-low heat for 3 to 4 minutes until it thickens to coat the back of a spoon. Whisk in the freshly grated Parmesan cheese until melted and smooth. Season with the remaining 1/2 teaspoon of salt and pepper.

Step 6: Assemble the Bake

1. Lightly grease a 9×13-inch baking dish. Lay the blanched green beans evenly across the bottom of the dish. Arrange the seared stuffed chicken breasts on top of the green beans. Pour the warm garlic Parmesan cream sauce evenly over the chicken and green beans, allowing it to pool into the crevices.

Step 7: Bake and Garnish

1. Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes . Check the internal temperature of the thickest part of the chicken (avoiding the cheese filling) with a meat thermometer to ensure it reaches 165°F (74°C) .
2. Remove from the oven and scatter the crispy fried onions across the top. Return to the oven for an additional 3 to 5 minutes until the onions are golden and fragrant.

Step 8: Rest and Serve

1. Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to settle and the juices to redistribute. Garnish with chopped fresh parsley if desired, and serve warm with a side of garlic mashed potatoes or warm crusty bread.

Nutrition

Calories: 620 kcal · Protein: 45g · Fat: 42g Saturated Fat: 22g · Carbohydrates: 18g Dietary · Saturated Fat: 22g Trans · Fiber: 3g · Sugar: 5g · Sodium: 890mg