This indulgent chicken breast brings steakhouse luxury into your home kitchen. Juicy chicken is filled with a rich, creamy lobster mixture, then baked until tender and golden. It’s elegant enough for a special dinner yet straightforward enough to prepare without stress.
Why You’ll Love This Recipe
This recipe delivers restaurant-style flavor using simple, familiar ingredients. The contrast between tender chicken and creamy lobster filling feels decadent without being heavy. It’s naturally halal-friendly, impressive for guests, and satisfying enough to serve as a main dish with minimal sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 6–7 oz each)
8 oz cooked lobster meat, finely chopped
4 oz cream cheese, softened
1/4 cup shredded mozzarella cheese
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley (optional)
Directions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast without cutting all the way through. Set aside.
In a medium bowl, mix the chopped lobster meat, cream cheese, mozzarella cheese, minced garlic, and half of the melted butter until well combined.
Season the inside of each chicken breast with a small pinch of salt and pepper. Divide the lobster mixture evenly and stuff it into each pocket. Secure with toothpicks if needed.
Brush the outside of the chicken breasts with olive oil. Season evenly with salt, black pepper, paprika, and garlic powder.
Heat an oven-safe skillet over medium heat. Sear the chicken breasts for about 3 minutes per side, until lightly golden.
Drizzle the remaining melted butter over the chicken, then transfer the skillet to the oven. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven, rest for 5 minutes, garnish with parsley if desired, and serve.
Substitute shrimp or crab meat for the lobster if desired.
Add a tablespoon of grated Parmesan for a sharper flavor.
Mix in finely chopped spinach for added color and texture.
Use smoked mozzarella for a deeper, richer taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a covered baking dish and warm in a 325°F (165°C) oven for 15–20 minutes until heated through. Avoid microwaving, as it can dry out the chicken and affect the filling texture.
FAQs
Can I use frozen lobster meat?
Yes, as long as it is fully thawed and well-drained before mixing.
How do I prevent the filling from leaking out?
Cut a deep but narrow pocket and avoid overfilling. Toothpicks also help keep it sealed.
Can I prepare this recipe ahead of time?
Yes, you can stuff the chicken up to 12 hours in advance and refrigerate until ready to cook.
What side dishes pair well with this?
Mashed potatoes, rice pilaf, roasted vegetables, or a fresh salad work well.
Can I make this without a skillet?
Yes, sear the chicken in a pan, then transfer to a baking dish before placing in the oven.
Is this recipe spicy?
No, it is mild. You can add chili flakes if you prefer heat.
Can I use low-fat cream cheese?
You can, but the filling will be slightly less creamy.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C).
Can I air-fry this recipe?
Yes, air-fry at 375°F (190°C) for about 18–20 minutes, flipping halfway.
Is this recipe suitable for kids?
Yes, the flavors are mild and creamy, making it family-friendly.
Conclusion
This lobster-stuffed chicken breast is a luxurious yet approachable dish that transforms everyday ingredients into a memorable meal. Whether for a special occasion or a refined weeknight dinner, it delivers rich flavor, elegant presentation, and reliable results every time.
A luxurious dish of juicy chicken breasts stuffed with a rich, creamy lobster filling, inspired by Ruth’s Chris Steak House. Elegant yet easy enough for home cooks.
Ingredients
4 boneless, skinless chicken breasts (6–7 oz each)
8 oz cooked lobster meat, finely chopped
4 oz cream cheese, softened
1/4 cup shredded mozzarella cheese
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C).
Cut a deep pocket into the side of each chicken breast without cutting all the way through.
In a bowl, mix lobster meat, cream cheese, mozzarella, minced garlic, and half the melted butter.
Season the inside of each pocket with salt and pepper. Stuff each chicken breast with the lobster mixture. Secure with toothpicks if needed.
Brush chicken with olive oil and season the outside with salt, pepper, paprika, and garlic powder.
Heat an oven-safe skillet over medium heat. Sear chicken breasts for about 3 minutes per side until golden.
Drizzle with remaining melted butter and transfer skillet to oven.
Bake for 20–25 minutes, or until chicken reaches 165°F (74°C).
Remove from oven, let rest for 5 minutes, garnish with parsley, and serve.
Notes
Do not overstuff to prevent filling from leaking during baking.
Toothpicks help keep the filling secure during cooking.
Use a meat thermometer to ensure accurate internal temperature.
Substitute crab or shrimp if lobster isn’t available.
Can be prepped ahead and refrigerated before cooking.
