Ruth Chris Stuffed Chicken Copycat Recipe

Craving that indulgent, cheesy, and perfectly seasoned stuffed chicken from Ruth's Chris Steakhouse? This Ruth's Chris Stuffed Chicken Copycat Recipe is here to satisfy your cravings, all from the comfort of your own kitchen. The dish features tender chicken breasts stuffed with a rich cream cheese filling, perfectly seasoned and baked to golden-brown perfection. It’s perfect for a special dinner or when you want to elevate your weeknight meal game.

This recipe closely mimics the flavors and textures of Ruth's Chris’ famous stuffed chicken, delivering a crispy outer layer with a creamy, cheesy filling inside. Keep reading for a step-by-step guide, tips, and serving suggestions for a perfect stuffed chicken dinner.

this Recipe

What is Ruth’s Chris Stuffed Chicken?

The Stuffed Chicken from Ruth’s Chris Steakhouse is a luxurious dish made with chicken breasts stuffed with a rich cream cheese filling flavored with herbs, garlic, and sometimes cheese like cheddar or mozzarella. The chicken is pan-seared and then baked, giving it a crispy exterior while keeping the inside juicy and tender. The cream cheese filling melts inside the chicken as it bakes, resulting in a decadent dish that’s perfect when paired with vegetables, mashed potatoes, or a fresh salad.

Ingredients List for Ruth’s Chris Stuffed Chicken Copycat Recipe

To recreate this creamy, cheesy stuffed chicken, here’s what you’ll need:

For the Chicken:

• 4 boneless, skinless chicken breasts (medium to large size)
• 1 tablespoon olive oil (for searing)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional, for color and flavor)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• Salt and pepper to taste

For Garnish (Optional):

• Fresh parsley or chives, chopped
• Lemon wedges for serving (optional)

Substitutions and Variations

Here are a few variations and substitutions you can try to make this Ruth’s Chris Stuffed Chicken Copycat Recipe your own:

• Cheese: Use a combination of sharp cheddar and mozzarella, or substitute the cheddar with other cheeses like Monterey Jack, Gruyere, or even feta for a different flavor.
• Herbs: Swap out parsley and chives with fresh thyme, rosemary, or basil for a different flavor profile.
• Seasoning: Add a pinch of smoked paprika or cayenne pepper to the cream cheese mixture for a bit of heat.
• Low-Carb Option: If you want to keep this dish low-carb, skip the breadcrumbs often found in similar stuffed chicken recipes and stick with the simple seasonings and creamy filling.

Step-by-Step Cooking Instructions

Follow these easy steps to make the ultimate Ruth’s Chris Stuffed Chicken at home!

1. Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with nonstick spray or olive oil.

2. Prepare the Chicken Breasts

Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. The pocket should be large enough to hold the filling. Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika (if using).

3. Make the Cream Cheese Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar (or cheese blend), garlic powder, onion powder, parsley, chives, and mayonnaise (if using). Mix well until smooth and creamy. Season the mixture with salt and pepper to taste.

4. Stuff the Chicken Breasts

Spoon the cream cheese mixture into the pocket of each chicken breast, dividing the filling evenly among all the chicken breasts. You can use toothpicks to secure the openings if needed, to prevent the filling from spilling out during cooking.

5. Sear the Chicken (Optional but Recommended)

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown. This step adds flavor and gives the chicken a nice crispy exterior. After searing, transfer the skillet to the oven (if using an oven-safe pan) or transfer the chicken breasts to the prepared baking dish.

6. Bake the Chicken

Bake the stuffed chicken in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly. Cooking time will depend on the size of the chicken breasts.

7. Let the Chicken Rest

Once baked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute and ensures that the chicken stays moist.

8. Garnish and Serve

Garnish the stuffed chicken with freshly chopped parsley or chives. Serve with lemon wedges on the side for a burst of freshness if desired.

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

Here’s a quick recap of the steps to cook Ruth’s Chris Stuffed Chicken:

1. Preheat Oven: Preheat to 375°F (190°C).
2. Prepare Chicken: Cut a pocket in each chicken breast and season well.
3. Make Filling: Mix together cream cheese, cheddar cheese, garlic, herbs, and seasonings.
4. Stuff Chicken: Stuff each chicken breast with the cream cheese mixture and secure with toothpicks if needed.
5. Sear Chicken (Optional): Sear the chicken on both sides for extra flavor and texture.
6. Bake: Bake for 20-25 minutes, until the chicken is cooked through.
7. Rest and Serve: Let the chicken rest for 5 minutes, garnish, and serve.

Common Mistakes to Avoid

Even though this recipe is simple, here are some common mistakes to avoid:

1. Overstuffing the Chicken: Be careful not to overstuff the chicken breasts, as the filling may ooze out during cooking. If needed, use toothpicks to secure the openings.
2. Overcooking the Chicken: Chicken breasts can dry out if overcooked. Use a meat thermometer to ensure the internal temperature reaches exactly 165°F (74°C).
3. Skipping the Sear: Don’t skip the searing step if you want a crispy exterior. It adds a lot of flavor and texture to the chicken.
4. Not Letting the Chicken Rest: Letting the chicken rest after baking helps lock in the juices, ensuring the meat stays tender and juicy.

Serving and Presentation Tips

Here’s how you can serve Ruth’s Chris Stuffed Chicken for an elegant meal:

How to Serve Ruth’s Chris Stuffed Chicken

• With Mashed Potatoes: Serve alongside creamy mashed potatoes or garlic mashed cauliflower for a comforting, rich meal.
• With Vegetables: Pair with roasted vegetables, like asparagus, Brussels sprouts, or green beans, to balance out the richness of the dish.
• Over Pasta: Serve the chicken on top of pasta with a drizzle of olive oil or a light cream sauce for an extra indulgent meal.

Presentation Ideas for Ruth’s Chris Stuffed Chicken

• Slice and Fan: For an elegant presentation, slice the stuffed chicken breasts and fan them out on a plate, showcasing the cheesy filling inside.
• Garnish with Herbs: A sprinkle of fresh parsley or chives adds color and freshness, making the dish look even more appetizing.
• Serve Family-Style: Place the stuffed chicken breasts on a large serving platter with lemon wedges and a sprinkle of fresh herbs. Perfect for family dinners or entertaining guests.

Ruth’s Chris Stuffed Chicken Recipe Tips

• Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check the internal temperature.
• Make Ahead: You can prepare the stuffed chicken in advance and refrigerate it for up to 24 hours before baking. When ready, simply pop it in the oven.
• Extra Filling: If you have extra cream cheese filling, use it as a dip or spread for crackers, or mix it into mashed potatoes for added creaminess.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs, but the cooking time may vary slightly. Be sure to check for doneness using a meat thermometer.

Q: How do I store leftovers?
A: Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I freeze stuffed chicken?
A: Yes, you can freeze the stuffed chicken before or after baking. To freeze before baking, stuff the chicken, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before cooking. If freezing after cooking, allow the chicken to cool, then wrap tightly and freeze. Thaw and reheat before serving.

Q: What can I serve with stuffed chicken?
A: Stuffed chicken pairs well with mashed potatoes, rice, roasted vegetables, or a fresh salad. You can also serve it over pasta with a simple sauce for a more indulgent meal.

Conclusion

This Ruth’s Chris Stuffed Chicken Copycat Recipe delivers all the rich, cheesy goodness of the original restaurant dish, right in your own kitchen. With tender chicken breasts stuffed with a creamy, flavorful filling and baked to perfection, this recipe is perfect for special dinners, date nights, or even just treating yourself to a delicious meal. Serve it with your favorite sides, and you’ve got a restaurant-worthy dinner that’s sure to impress. Give it a try and enjoy the mouthwatering flavors of Ruth’s Chris-style stuffed chicken at home!

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