Ruth's Chris Stuffed Chicken Copycat Recipe

Juicy, cheesy, and absolutely indulgent!

If you’ve ever dined at Ruth’s Chris Steakhouse, you know their Stuffed Chicken is a showstopper—crispy on the outside, moist and tender on the inside, and bursting with creamy, cheesy goodness. The famous dish features a perfectly baked chicken breast stuffed with a savory blend of cream cheese, cheddar cheese, and a hint of ranch seasoning. Now, you can recreate this luxurious entrée at home with our Ruth’s Chris Stuffed Chicken Copycat Recipe. It’s easier than you think and will wow your guests (or just your taste buds!) with its deliciousness. Let’s dive in!

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What is Ruth’s Chris Stuffed Chicken?

Ruth’s Chris Stuffed Chicken is a decadent dish featuring juicy, seasoned chicken breasts filled with a rich, creamy cheese stuffing, made primarily of cream cheese and cheddar cheese. The chicken is pan-seared to get a golden, crispy exterior, then baked to perfection. It’s an iconic menu item at Ruth’s Chris Steakhouse, known for its savory, cheesy filling and elegant presentation. It’s rich, flavorful, and incredibly satisfying—a perfect dish for a special occasion or any time you want to treat yourself to a restaurant-quality meal at home.

Ingredients List for Ruth's Chris Stuffed Chicken

Here’s what you’ll need to recreate this famous Stuffed Chicken:

For the Stuffed Chicken:

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1 packet ranch dressing mix (about 1 oz)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil (for searing)
• 1 tablespoon butter (for extra flavor while searing)

Optional Garnishes:

• Chopped parsley (for garnish)
• Lemon wedges (for serving)

Substitutions and Variations

This recipe is versatile and can be tweaked to your liking. Here are some ideas for variations and substitutions:

• Swap cheddar for mozzarella: For a stretchier, meltier filling, use shredded mozzarella cheese instead of cheddar.
• Spicy version: Add a pinch of cayenne pepper or red pepper flakes to the cream cheese mixture for a bit of heat.
• Herb variation: For a fresh, herbal twist, mix in some chopped fresh herbs like parsley, thyme, or rosemary into the cheese stuffing.
• Use chicken thighs: If you prefer darker, juicier meat, you can use boneless, skinless chicken thighs instead of breasts.

Step-by-Step Cooking Instructions

Now, let’s get into the nitty-gritty of making this delicious Ruth’s Chris Stuffed Chicken Copycat Recipe. Follow these easy steps, and you’ll have a restaurant-quality meal on your table in no time!

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C) to prepare for baking.

2. Prepare the Cheese Stuffing:

• In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, ranch dressing mix, garlic powder, and onion powder. Stir until the mixture is smooth and well-combined.
• Taste the mixture and adjust seasoning with salt and pepper if necessary.

3. Prepare the Chicken Breasts:

• Using a sharp knife, cut a deep pocket into the side of each chicken breast. Be careful not to cut all the way through—just create a large pocket for stuffing.
• Season both sides of the chicken breasts with salt, pepper, and paprika for a little extra flavor and color.

4. Stuff the Chicken:

• Carefully spoon the cheese mixture into each chicken breast, making sure to stuff them generously. You should have enough filling for all four breasts.
• If needed, secure the open edges of the chicken breasts with toothpicks to keep the filling inside while cooking.

5. Sear the Chicken:

• Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
• Once the skillet is hot, add the stuffed chicken breasts and sear for about 3-4 minutes per side, until golden brown. This step gives the chicken a nice crispy exterior.
• Don’t worry if the chicken isn’t cooked through yet—it will finish cooking in the oven.

6. Bake the Chicken:

• Once the chicken breasts are seared, transfer the skillet to the preheated oven.
• Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese stuffing is hot and bubbly.

7. Rest and Serve:

• Remove the stuffed chicken from the oven and let it rest for 5 minutes before serving.
• Garnish with freshly chopped parsley for a pop of color and a squeeze of lemon juice for added brightness, if desired.

How to Cook Ruth's Chris Stuffed Chicken: A Step-by-Step Guide

1. Prepare the cheese stuffing: Mix cream cheese, cheddar, and ranch dressing mix for a rich and savory filling.
2. Stuff the chicken: Cut a pocket into each chicken breast and generously fill it with the cheese mixture.
3. Sear the chicken: Pan-sear the chicken breasts until golden brown for extra flavor and texture.
4. Bake in the oven: Finish cooking the chicken in the oven until fully cooked and the cheese is bubbling.
5. Garnish and serve: Let the chicken rest before serving, and add parsley and lemon for garnish.

Common Mistakes to Avoid

• Overstuffing the chicken: Be careful not to overstuff the chicken breasts, as the filling may ooze out during cooking. If necessary, secure the edges with toothpicks.
• Not searing the chicken: Searing the chicken before baking adds a beautiful golden color and extra flavor, so don’t skip this step!
• Cutting through the chicken: When creating the pocket in the chicken breast, be sure not to cut all the way through. You want a deep pocket, but the chicken should stay intact.
• Under-seasoning the chicken: Don’t forget to season both the outside and inside of the chicken to ensure a well-balanced flavor.

Serving and Presentation Tips

Ruth’s Chris Stuffed Chicken is a hearty dish, so it pairs well with a variety of sides. Here are a few serving ideas:

• With mashed potatoes: Serve the chicken alongside creamy mashed potatoes to soak up all the delicious cheese filling.
• Over rice: Fluffy white or wild rice pairs beautifully with the rich flavors of the chicken.
• With roasted vegetables: Serve with roasted vegetables like asparagus, broccoli, or carrots for a balanced meal.
• A green salad: A fresh green salad with a light vinaigrette can help cut through the richness of the chicken.

How to Serve Ruth’s Chris Stuffed Chicken

Here are some serving suggestions for your Stuffed Chicken:

• Individual plating: Place each chicken breast on a plate, cut diagonally for a beautiful presentation. Spoon any extra cheese filling or juices from the pan over the top.
• Family-style: Serve the chicken on a large platter with garnishes of fresh parsley and lemon wedges, allowing guests to help themselves.

Presentation Ideas for Ruth’s Chris Stuffed Chicken

• Garnish with herbs: Sprinkle chopped parsley or thyme over the chicken for a pop of color and freshness.
• Serve with a lemon wedge: A slice of lemon on the side adds brightness and contrast to the rich flavors.
• Add some sauce: Drizzle a little extra ranch dressing or a garlic butter sauce over the top for added indulgence.

Ruth’s Chris Stuffed Chicken Recipe Tips

• Use softened cream cheese: Make sure the cream cheese is softened at room temperature to make it easier to mix and stuff the chicken.
• Secure with toothpicks: If you’re worried about the stuffing spilling out, use toothpicks to hold the edges of the chicken together during cooking.
• Double the filling: If you want extra cheesy goodness, double the filling ingredients and spoon any leftover mixture over the top after baking.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the stuffed chicken breasts up to a day in advance. Store them in the refrigerator until ready to cook. Just sear and bake as directed when you’re ready to serve.

Q: Can I freeze Ruth’s Chris Stuffed Chicken?
A: Yes! You can freeze the uncooked stuffed chicken breasts. Place them on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight before searing and baking.

Q: What can I use instead of ranch seasoning?
A: If you don’t have ranch seasoning, you can make a quick substitute by mixing ½ teaspoon dried dill, ½ teaspoon parsley, ½ teaspoon garlic powder, and ½ teaspoon onion powder.

Q: How do I store leftovers?
A: Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave, though the microwave may cause the chicken to lose some of its crispiness.

Conclusion

This Ruth’s Chris Stuffed Chicken Copycat Recipe is the perfect way to bring a little bit of restaurant luxury to your own kitchen. With tender chicken breasts stuffed with a creamy, cheesy filling and baked to golden perfection, this dish is rich, savory, and comforting. Whether you’re making it for a special occasion or a cozy night in, it’s bound to impress! Try it out tonight—you’ll be amazed at how easy it is to make this restaurant-quality dish at home.

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