Are you craving the famous stuffed chicken from Ruth’s Chris Steak House but prefer to enjoy it in the comfort of your home? You’re in luck! This Copycat Ruth’s Chris Stuffed Chicken recipe brings that rich, cheesy, and tender chicken right to your dinner table. It’s budget-friendly, easy to prepare, and guaranteed to impress your family or guests.
With just a few simple ingredients, you can replicate the flavors of the restaurant’s signature dish without any complicated steps or expensive cuts of meat. From a creamy cheese filling to perfectly roasted chicken breasts, this recipe is a must-try for anyone who loves comfort food.
What is Ruth’s Chris Stuffed Chicken?
If you’ve ever visited Ruth’s Chris Steak House, you might have noticed their stuffed chicken breast on the menu. This dish features a juicy chicken breast filled with a garlic-herb cream cheese mixture, baked until golden and tender. Its popularity comes from the combination of creamy, cheesy filling with perfectly cooked chicken—a real indulgence that feels luxurious yet approachable.
The good news? You don’t have to leave your home to enjoy it. This Ruth’s Chris stuffed chicken copycat recipe captures that same restaurant-quality flavor with an easy, approachable method. It’s similar in simplicity to recipes like air fryer stuffed chicken breast, chicken and asparagus bake, or even Popeyes-inspired blackened chicken tenders.
From start to finish, this recipe takes less than an hour. You’ll spend around 10 minutes prepping the chicken and filling, followed by 30 minutes of oven roasting. The result? Juicy, flavorful chicken breasts stuffed with a creamy, cheesy filling that your family will rave about.
What’s in the Filling?
The magic of this dish is the filling. Each chicken breast is stuffed with a savory mixture that combines:
- Cream cheese – softens beautifully and creates a rich, creamy texture.
- Shredded cheddar cheese – adds sharpness and a gooey, melty component.
- Dry Ranch seasoning – brings a burst of flavor with herbs and spices.
- Worcestershire sauce – enhances the taste with depth and a hint of umami.
This filling comes together quickly in a bowl, rolled into logs, and then carefully tucked into butterflied chicken breasts. When baked, the flavors meld, creating a decadent, restaurant-style dish.
Ingredients You’ll Need
For this recipe, gather the following:
- Chicken breasts: 2 large, boneless, skin-on. Using similarly sized breasts ensures even cooking. Pat them dry to help the seasoning stick.
- Cream cheese: 8 ounces, full-fat, softened to room temperature.
- Shredded cheddar cheese: 1 cup, mild or sharp.
- Dry Ranch seasoning mix: 1 ounce packet or ⅓ cup of DIY Ranch seasoning (recipe below).
- Worcestershire sauce: 2 teaspoons.
- Salt, black pepper, and paprika: For seasoning the top of the chicken.
DIY Ranch Seasoning Mix
If you prefer making your own Ranch mix, combine:
- 2 ounces buttermilk powder
- 2 tablespoons dried parsley
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Mix thoroughly and store the remainder in an airtight jar for future recipes. This DIY seasoning can also elevate other dishes, like dips, roasted vegetables, or even popcorn.
Step-By-Step Directions
This Ruth’s Chris stuffed chicken copycat recipe is straightforward. The process can be broken down into three main steps: preparing the filling, stuffing the chicken, and baking to perfection.
Step 1: Preheat and Prep
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Make the Filling
In a medium mixing bowl, combine the cream cheese, shredded cheddar, Ranch seasoning, and Worcestershire sauce. Mix until smooth. Divide the mixture into two equal portions and roll each into a log, tapering the ends for easy stuffing.
Step 3: Prepare the Chicken
Pat the chicken breasts dry. Place the chicken breast skin-side down on a cutting board. Using a sharp knife, carefully slice a pocket lengthwise in each breast, cutting as deep as possible without slicing all the way through. This ensures the filling stays inside during baking.
Stuff each pocket with one cream cheese log. Press the chicken around the filling to seal, using toothpicks if necessary.
Step 4: Season the Top
In a small bowl, combine salt, pepper, and paprika. Sprinkle evenly over the chicken breasts to enhance flavor and color.
Step 5: Bake
Arrange the stuffed chicken on the prepared baking sheet. Bake for 30–35 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving to allow the juices and cheese to settle.
Serving Suggestions
This dish pairs beautifully with a fresh side salad, roasted asparagus, creamy mashed potatoes, or even stove-top mac and cheese. For a full comfort food experience, serve it alongside baked potato soup or your favorite rice dish.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or foil.
- In a medium bowl, mix cream cheese, cheddar, Ranch seasoning, and Worcestershire sauce. Divide into two logs for stuffing.
- Place chicken breasts skin-side down. Cut a lengthwise pocket without slicing through completely.
- Stuff each breast with one cream cheese log. Use toothpicks if needed to secure.
- Combine salt, pepper, and paprika. Sprinkle over the chicken.
- Bake 30–35 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes before serving.
Notes
- Turning the chicken breast upside down while cutting the pocket ensures an even, precise cut.
- Toothpicks help keep the filling in place while baking. Remove before serving.
- Full-fat cream cheese gives the best flavor and texture.
- DIY Ranch seasoning can be stored in an airtight jar for multiple recipes.