If you’ve ever had the stuffed chicken at Ruth’s Chris Steak House, you know it’s a melt-in-your-mouth delight—crispy on the outside, juicy on the inside, and stuffed with a rich, creamy cheese filling. Now, you can make this indulgent dish at home with this copycat recipe that perfectly captures the magic of the original! Whether you’re hosting a special dinner or just craving a restaurant-quality meal, this stuffed chicken will impress your guests and satisfy your taste buds.
Let’s dive into the recipe, step-by-step instructions, and tips to ensure your stuffed chicken turns out just as delicious as the one from Ruth’s Chris!
What is Ruth’s Chris Stuffed Chicken?
Ruth’s Chris stuffed chicken is a decadent dish featuring large chicken breasts that are stuffed with a creamy blend of cheeses and herbs. The chicken is baked to perfection, with a golden-brown, crispy exterior and a soft, cheesy interior. The recipe typically includes cream cheese, cheddar cheese, and simple seasonings, all of which come together to create a rich, flavorful stuffing. It’s the perfect mix of comfort food and fine dining in one dish.
Ingredients List for Ruth's Chris Stuffed Chicken
Here’s what you’ll need to create this copycat recipe:
- 4 large boneless, skin-on chicken breasts (around 6-8 oz each)
- 8 ounces cream cheese (softened)
- 1 ½ cups shredded cheddar cheese (sharp cheddar works best)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil (for searing)
- 2 tablespoons butter (for basting)
Substitutions and Variations
If you need to make adjustments based on dietary needs or available ingredients, here are some suggestions:
- Cheese substitutions: For a milder flavor, you can swap the sharp cheddar for mozzarella or Monterey Jack. If you want a bolder taste, try using smoked gouda or Gruyère.
- Worcestershire sauce: If you don’t have Worcestershire sauce on hand, you can substitute it with soy sauce or balsamic vinegar to add a similar depth of flavor.
- Chicken breasts: If you prefer dark meat, you can try using boneless, skinless chicken thighs, though they may be trickier to stuff due to their smaller size.
- Seasoning variations: Feel free to add fresh herbs like chopped parsley, chives, or thyme to the cheese mixture for extra flavor.
Step-by-Step Cooking Instructions

Follow these step-by-step instructions to recreate the iconic Ruth’s Chris stuffed chicken at home:
1. Preheat the oven
Preheat your oven to 375°F (190°C) so that it’s ready to bake the chicken once stuffed and seared.
2. Prepare the cheese stuffing
In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are well-blended and smooth. This is your delicious cheesy stuffing.
3. Prepare the chicken breasts
Place the chicken breasts on a cutting board. Carefully create a pocket in each breast by cutting a horizontal slit along the thickest side of the chicken, being careful not to cut all the way through. You want to create a deep pocket that will hold the cheese filling.
4. Stuff the chicken
Using a spoon or your hands, carefully stuff each chicken breast with about ¼ of the cheese mixture. Ensure the pocket is fully stuffed, but don’t overfill it to the point where the cheese oozes out too much during cooking.
5. Secure the chicken
To keep the stuffing inside while cooking, you can secure the edges of the chicken breasts with toothpicks. Be sure to remove the toothpicks before serving.
6. Sear the chicken
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts, skin-side down, and sear for 2-3 minutes until golden brown. Flip the chicken breasts and sear the other side for another 2-3 minutes.
7. Baste with butter
Once both sides are seared, add 2 tablespoons of butter to the skillet. Use a spoon to baste the chicken with the melted butter for extra flavor and moisture.
8. Bake the chicken
Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baking ensures the chicken is cooked through while keeping it tender and juicy.
9. Rest the chicken
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute, making for an even more flavorful and tender dish.
How to Cook Ruth’s Chris Stuffed Chicken: A Step-by-Step Guide
Cooking this stuffed chicken may seem intimidating at first, but breaking it down into steps makes the process easy. Here are some tips to help you along the way:
- Use skin-on chicken breasts for extra flavor: The skin helps the chicken develop a crispy, golden-brown exterior while keeping the meat moist.
- Soften the cream cheese: Make sure the cream cheese is soft so it blends smoothly with the cheddar and spices. You can leave it at room temperature for about 30 minutes or soften it quickly in the microwave.
- Create a deep pocket in the chicken: When cutting the pocket in the chicken breast, use a sharp knife and work slowly to avoid cutting through the other side.
- Secure the stuffing with toothpicks: This ensures the cheese stays inside the chicken while baking. Just remember to remove the toothpicks before serving!
Common Mistakes to Avoid
- Overstuffing the chicken: While you want the chicken breasts to be generously filled, don’t overstuff them or the filling will leak out during cooking.
- Not searing the chicken properly: Searing the chicken before baking is key to achieving a crispy exterior. Make sure the skillet is hot enough to create a golden-brown crust.
- Skipping the resting period: Letting the chicken rest for a few minutes after baking ensures that the juices settle, keeping the meat moist and flavorful.
Serving and Presentation Tips
Ruth’s Chris stuffed chicken is rich and indulgent, so it pairs well with lighter sides that complement its flavor. Here are some serving suggestions:
- Mashed potatoes or roasted vegetables: Creamy mashed potatoes or oven-roasted vegetables like asparagus, carrots, or Brussels sprouts are the perfect side dishes to balance the richness of the chicken.
- Simple green salad: A fresh, crisp green salad with a light vinaigrette is a great contrast to the creamy stuffed chicken.
- Garlic bread: If you're looking for something indulgent, garlic bread or dinner rolls are a classic side to serve with stuffed chicken.
How to Serve Ruth's Chris Stuffed Chicken
- Family-style: Serve the chicken breasts on a large platter, garnished with fresh herbs like parsley or thyme for an elegant presentation. Slice each breast to reveal the cheesy filling and let your guests help themselves.
- Individual plating: Serve one stuffed chicken breast per plate, paired with a side of mashed potatoes and roasted vegetables for a well-rounded meal.
Presentation Ideas for Ruth’s Chris Stuffed Chicken
To give your stuffed chicken an extra visual appeal, try these presentation ideas:
- Slice and fan out the chicken: Slice the stuffed chicken breast into thick pieces and fan them out on the plate to show off the creamy cheese filling.
- Garnish with fresh herbs: A sprinkle of fresh parsley or thyme adds a pop of color and a touch of elegance.
- Serve on a wooden board: For a more rustic presentation, serve the chicken on a wooden cutting board with the sides placed around it.
Ruth's Chris Stuffed Chicken Recipe Tips
- Make it ahead: You can prepare the stuffed chicken breasts up to a day in advance. Just cover them tightly and store them in the refrigerator until you’re ready to cook.
- Reheating leftovers: To reheat the chicken without drying it out, place it in a 350°F oven for about 10-12 minutes, or until heated through.
- Freezer-friendly: You can freeze the stuffed chicken breasts before baking. Simply thaw in the refrigerator overnight and then follow the searing and baking instructions.
Frequently Asked Questions (FAQs)
Can I use boneless, skinless chicken breasts?
Yes, you can, but the skin helps create a crispier exterior. If using boneless, skinless chicken breasts, be extra careful when searing and avoid overcooking to keep the chicken juicy.
Can I add more cheese to the filling?
Absolutely! You can experiment with different cheeses or add more cheddar if you prefer an extra cheesy filling.
How do I store leftovers?
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.
What’s the best way to reheat stuffed chicken?
The best way to reheat stuffed chicken is in the oven at 350°F until warmed through, which helps retain the crispy texture and juicy filling.
Conclusion
Recreating Ruth's Chris stuffed chicken at home is easier than you think, and the result is a mouthwatering dish that will impress your family and friends. With its creamy, cheesy filling and perfectly cooked chicken, this copycat recipe delivers all the flavor and indulgence of the original. Whether you’re cooking for a special occasion or just want to treat yourself to a restaurant-quality meal, this stuffed chicken is sure to become a favorite. Try it out and savor the deliciousness!
PrintRuth Chris Stuffed Chicken Copycat Recipe
This Ruth’s Chris Stuffed Chicken Copycat Recipe recreates the restaurant’s famous dish, featuring tender chicken breasts stuffed with a rich blend of cream cheese, cheddar, and flavorful herbs. A perfect option for dinner parties or special occasions, this chicken dish brings the signature taste of Ruth’s Chris Steak House right to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course,Chicken
- Method: Baking, Pan-searing
- Cuisine: American, Copycat Recipe
- Diet: Gluten Free
Ingredients
- 2 large boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp paprika
- 1 tbsp olive oil (for searing)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, onion powder, parsley, paprika, salt, and pepper until well combined.
- Slice the chicken breasts horizontally to create a pocket, being careful not to cut all the way through.
- Stuff each chicken breast with half of the cheese mixture and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
- Let rest for a few minutes before slicing and serving.
Notes
- Use toothpicks to securely close the chicken breast and prevent filling from leaking out.
- For a lighter option, you can substitute reduced-fat cream cheese and cheese.
- Serve with mashed potatoes, steamed veggies, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 610
- Sugar: 2g
- Sodium: 800mg
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