Ruth’s Chris Stuffed Chicken Copycat Recipe

If you’ve ever dined at Ruth’s Chris Steak House, you probably know how delicious their Stuffed Chicken is—tender, juicy chicken breasts filled with a rich, cheesy cream cheese stuffing and baked to golden perfection. Now, you can recreate this popular dish at home with this Ruth’s Chris Stuffed Chicken Copycat Recipe. It’s a simple yet decadent dish that’s perfect for a fancy dinner or special occasion but easy enough to make for any weeknight meal.

The creamy cheese filling, combined with juicy baked chicken and a flavorful seasoning, makes this dish irresistible. Pair it with mashed potatoes, roasted veggies, or a simple side salad for a complete meal!

this Recipe

What is Ruth’s Chris Stuffed Chicken?

Ruth’s Chris Stuffed Chicken is a baked chicken dish featuring large, juicy chicken breasts stuffed with a savory cream cheese filling. The stuffing is typically made with cream cheese, sharp cheddar cheese, and a blend of seasonings like garlic powder and onion powder. The stuffed chicken breasts are seasoned, seared for a golden crust, and then baked to juicy perfection, resulting in a dish that’s both flavorful and indulgent. The contrast of the creamy stuffing and the perfectly cooked chicken makes it a fan favorite at the restaurant—and now, you can make it at home!

Ingredients List for Ruth’s Chris Stuffed Chicken

Here’s everything you’ll need to recreate this copycat recipe. This serves 4 but can easily be adjusted depending on your needs.

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil (for searing)
• 1 tablespoon butter (optional, for added flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cream Cheese Stuffing:

• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce (optional, for added flavor)
• 1 tablespoon fresh parsley, chopped (optional)
• 1 tablespoon fresh chives, chopped (optional)

Substitutions and Variations

This stuffed chicken recipe is versatile, so feel free to customize it to your preferences or what you have on hand. Here are some ideas:

• Cheese: Sharp cheddar is a classic, but you can use other cheeses like mozzarella, Monterey Jack, or even Gruyere for a different flavor.
• Herbs: Fresh parsley and chives add a nice pop of flavor, but you can use other fresh herbs like thyme or rosemary, or stick with dried herbs.
• Spice it up: For a bit of heat, add red pepper flakes to the cream cheese mixture or sprinkle some cayenne pepper over the chicken breasts before baking.
• Stuffing Variations: Add spinach, cooked bacon, or mushrooms to the stuffing mixture for extra flavor and texture.

These simple swaps allow you to put your own spin on the dish while still enjoying the core flavors of the Ruth’s Chris classic.

Step-by-Step Cooking Instructions

Now that you’ve got your ingredients, let’s walk through how to make Ruth’s Chris Stuffed Chicken.

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

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the stuffed chicken breasts.

Step 2: Prepare the Chicken Breasts

Using a sharp knife, carefully cut a pocket into the thickest part of each chicken breast, being careful not to cut all the way through. This pocket will hold the cream cheese stuffing. Set the chicken aside while you prepare the stuffing.

Step 3: Make the Cream Cheese Stuffing

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, Worcestershire sauce (if using), and fresh herbs (if using). Stir until the mixture is smooth and well combined.

Step 4: Stuff the Chicken Breasts

Stuff each chicken breast with a generous amount of the cream cheese mixture. You can use a spoon or your hands to press the filling into the pocket. Try to fill each breast evenly, but don’t overstuff them. If needed, secure the opening with toothpicks to prevent the filling from spilling out during cooking.

Step 5: Season the Chicken

In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture over both sides of each stuffed chicken breast to add flavor.

Step 6: Sear the Chicken

In a large oven-safe skillet, heat the olive oil (and butter, if using) over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear for 3-4 minutes per side, or until they are golden brown. Searing helps lock in the moisture and gives the chicken a nice crust. Be careful not to overcrowd the pan—work in batches if necessary.

Step 7: Bake the Chicken

Transfer the seared chicken breasts to the prepared baking dish (or leave them in the oven-safe skillet if you used one). Place the dish in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The cream cheese filling should be melted and bubbly by this point.

Step 8: Rest and Serve

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken juicy and flavorful.

Remove any toothpicks (if you used them), garnish with fresh parsley or chives, and serve with your favorite side dishes!

Common Mistakes to Avoid

To ensure your Ruth’s Chris Stuffed Chicken turns out perfect every time, avoid these common mistakes:

• Overstuffing the Chicken: If you overfill the chicken breasts, the filling may spill out during cooking. Stick to a generous but manageable amount of filling.
• Not Searing the Chicken: Searing the chicken before baking is key to developing a flavorful crust. Don’t skip this step!
• Undercooking the Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F to avoid undercooked chicken.

Serving and Presentation Tips

Once your Ruth’s Chris Stuffed Chicken is ready, it’s time to think about serving and presentation. Here are a few ideas:

How to Serve Ruth’s Chris Stuffed Chicken

• With Mashed Potatoes: Creamy mashed potatoes pair wonderfully with the rich, cheesy chicken.
• With Vegetables: Serve with roasted or steamed vegetables like broccoli, asparagus, or green beans for a balanced meal.
• With a Salad: A simple green salad with a light vinaigrette can help balance the richness of the chicken.
• Over Rice or Pasta: Place the stuffed chicken on top of rice or pasta for a complete and filling meal.

Presentation Ideas for Ruth’s Chris Stuffed Chicken

• Slice the Chicken for a Fancy Presentation: Slice the stuffed chicken breasts crosswise and fan them out on a plate to showcase the cheesy filling. It looks elegant and highlights the stuffing.
• Garnish with Fresh Herbs: Sprinkle fresh parsley or chives on top of the chicken for a pop of color and added flavor.
• Serve with a Drizzle of Sauce: If you want to take it up a notch, serve the chicken with a drizzle of a complementary sauce like a creamy Parmesan sauce or even a simple pan gravy.

Ruth’s Chris Stuffed Chicken Recipe Tips

For the best results, keep these helpful tips in mind:

• Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing it with the other ingredients. This ensures a smooth, creamy filling.
• Use a Meat Thermometer: To avoid overcooking or undercooking the chicken, use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C).
• Rest the Chicken: Let the chicken rest for a few minutes after baking to allow the juices to redistribute, making the chicken more tender and juicy.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs instead of breasts, but the cooking time may vary slightly since thighs are smaller and cook faster. Keep an eye on the internal temperature to ensure it reaches 165°F (75°C).

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the stuffed chicken breasts up to a day ahead of time and store them in the refrigerator. When you’re ready to cook, simply sear and bake as instructed.

Q: How do I store leftovers?
A: Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through.

Q: Can I freeze stuffed chicken?
A: Yes, you can freeze uncooked stuffed chicken breasts. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When ready to cook, thaw in the refrigerator overnight and proceed with searing and baking.

Conclusion

This Ruth’s Chris Stuffed Chicken Copy cat Recipe brings the flavors of the popular restaurant dish right to your kitchen! The creamy, cheesy filling paired with the perfectly seasoned chicken creates a dish that’s both comforting and impressive. Whether you’re making it for a special occasion or just treating yourself to a delicious dinner, this recipe is sure to be a hit. Give it a try and enjoy a restaurant-quality meal from the comfort of your home!

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