Copycat Ruth’s Chris Stuffed Chicken Recipe
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Make this quick and easy Ruth’s Chris Stuffed Chicken for dinner tonight. This budget-friendly meal boasts chicken breasts stuffed with a rich blend of cream cheese, cheddar cheese, dry Ranch seasoning, and Worcestershire sauce. Bake until golden brown, and then sit down to dine on a restaurant-style comfort food copycat recipe at home.
What is Ruth’s Chris Stuffed Chicken?
If you’ve ever been to the restaurant Ruth’s Chris Steak House, you’ve come across their signature dish – stuffed chicken breast. It’s a delicious menu item consisting of chicken breast stuffed with garlic-herb cheese mixture and roasted in the oven until tender and juicy.
It’s always a hit at the steakhouse, and you can now enjoy this hearty comfort food without leaving your home.
This Ruth’s Chris stuffed chicken copycat recipe comes close to the original version. The juicy chicken breast is stuffed with the most deliciously creamy, cheesy goodness; your entire family will love this easy dinner, just like chicken and asparagus bake and Popeyes blackened chicken tenders. And you will appreciate how simple this copycat recipe is.
Making your restaurant favorites at home doesn’t have to be complicated. And this chicken recipe is a classic example of that. The hands-on, active time is a quick 10 minutes, followed by 30 minutes of oven roasting, then you finish with tender chicken with delectable cheese filling.
Speaking of filling, what is Ruth’s Chris stuffed chicken breast stuffed with? It’s filled with a sumptuous blend of cream cheese, shredded cheddar, dry Ranch seasoning, and Worcestershire sauce. That mixture is combined into one mass to stuff the butterflied chicken breast. From there, it is baked to tender perfection in what is known as Ruth’s Chris Stuffed Chicken.
Ready to make this delicious copycat at home? Let’s get started.
How to Make Ruth’s Chris Stuffed Chicken
Gather 6 simple ingredients plus salt and pepper, and you’re halfway to making a Ruth’s Chris Stuffed Chicken in just 30 minutes!
Ruth’s Chris stuffed chicken is a simple recipe made with almost butterflied chicken breasts that are then stuffed with a Ranch flavored cheesy mixture. This easy copycat recipe boasts those lovely comfort food flavors. So it’s great that it only takes a few minutes of hands-on time to whip up a pan.
Ingredients
- Chicken breasts – boneless, but with skin on, chicken breasts are best for this recipe; pat them dry with a paper towel so the seasoning adheres more effectively; try to find chicken breasts that are both similar in size, so they cook evenly
- Cream cheese – use full-fat cream cheese for best flavor; pull it out of the refrigerator 30 minutes before using it, so it softens and comes to room temperature.
- Shredded cheddar cheese – use your favorite cheddar cheese; mild or sharp cheddar cheese both work.
- Ranch seasoning – you’ll be needing one 1-ounce packet of dry Ranch seasoning mix or ⅓ of the DIY mix listed below.
- Worcestershire sauce – don’t skip this ingredient! It gives amazing flavor and color to the chicken dish.
- Paprika
- Salt and pepper
Note on Ranch seasoning: You can use store-bought Ranch seasoning mix already portioned out in small 1-ounce packets. Alternatively, you can make a batch of homemade Ranch seasoning following the recipe below and use ⅓ cup of the DIY Ranch mix.
DIY Ranch Seasoning Mix
Combine all ingredients in a small mason jar and mix well. Use ⅓ cup of DIY Ranch seasoning in the recipe and store the rest in an airtight jar in the pantry.
- 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
Make a batch of this DIY seasoning mix and use it in other recipes like this Lawson’s Chip Dip – another delicious copycat recipe that’s sure to please the crowds!
Step-By-Step Directions
Follow these simple directions, and you can’t go wrong! This delicious copycat recipe comes together in three main steps: first, prepare the chicken breasts by creating a pocket and then stuff it with a homey cheesy mixture with two different kinds of cheese and lots of flavors. Pop them in the oven, and you have a tasty comfort food meal in under 30 minutes.
Step one
Preheat oven to 450 degrees F (230 degrees C). Line a small baking sheet with parchment paper or aluminum foil. Set aside.
Step two: Prepare the filling
Mix the cream cheese, shredded cheese, Ranch seasoning mix, and Worcestershire sauce together in a medium mixing bowl.
Divide the mixture in half and roll each one with your hands to form a log, tapered on the ends.
Step three: Stuff chicken
Pat dry the chicken breasts with a paper towel. Secure the chicken breast with your non-dominant hand and hold it against a sturdy surface. Using a sharp knife, create a pocket by slicing the chicken breasts lengthwise. Cut as deep as you can without cutting through the chicken breast.
It helps to have the chicken breast turned upside down, putting the skin on the cutting board. This will ensure two even halves.
Open the chicken breast and stuff one cream cheese log into each of the pockets. Close the chicken breast.
Step four: Season the top
Combine the salt, pepper, and paprika in a small bowl. Sprinkle evenly over the tops of the chicken breasts.
Step five: Bake
Arrange the stuffed chicken on the prepared baking sheet.
Bake for 30-35 minutes or until the chicken is cooked through. The best way to test for doneness is by inserting an instant-read meat thermometer into the thickest part of the chicken. The chicken is done when the internal temperature reaches 165 degrees F (74 degrees C).
Once the chicken is fully cooked, remove it from the oven and allow it to sit at room temperature for about 5 minutes for the juices and cheese to settle. Then transfer to a plate or platter and serve.
This chicken dish is excellent with a side salad and a simple vinaigrette or vegetable like asparagus. Enjoy with a serving of Outback potato soup or baked potato soup from Chilis as an appetizer or serve it with stove top macaroni and cheese, make ahead mashed potatoes, or your favorite rice to satisfy that comfort food craving.
Either way, this Ruth Chris stuffed chicken breast recipe will be on repeat.
Ruth’s Chris Stuffed Chicken Breast Nutrition
There are 4 servings of this Ruth’s Chris stuffed chicken breast.
Each serving contains:
- 502 calories
- 36 g protein
- 32 g fat
- 18 g total carbs
- 1 g fiber
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app to recalculate and reflect your changes.
More Easy Homemade Copycat Recipes
- Popeye’s Coleslaw Recipe
- Bahama Mama Tropic Smoothie
- McDonald’s Breakfast Sauce
- Buttermilk McDonald’s Biscuits
- McDonald’s Hotcake Recipe
Ruth’s Chris Stuffed Chicken Breast Copycat Recipe
Ingredients
- 2 large boneless chicken breasts
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 ounce dry Ranch seasoning mix ⅓ of the DIY mix listed below
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
DIY Ranch Seasoning Mix
- 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
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Mix the cream cheese, shredded cheese, seasoning mix, and Worcestershire sauce together in a medium mixing bowl. Divide the mixture in half and roll each one with your hands to form a log, tapered on the ends.
- Open a pocket in each chicken breast by slicing lengthwise with a sharp knife, cut as deep as you can without separating the meat completely. Open and stuff one cream cheese log into each of the pockets. Use optional toothpicks to hold the breast meat in place. Combine the salt, pepper, and paprika in a small bowl. Sprinkle evenly over the tops of the chicken breasts.
- Arrange the stuffed chicken on a baking sheet lined with parchment paper or foil.
- Cook for 30-35 minutes until the internal temperature reaches 165 degrees F (74 degrees C).
It’s not bad but not quite like Ruth’s Chris. I would try it next time with Boursin (garlic and herbs) and butter the skin first before baking and a bit more 10 minutes before the end.
Hi Lauren! Thanks for trying the recipe and sharing your feedback! Using Boursin garlic and herb cheese sounds like a delicious twist. Ruth’s Chris actually uses a garlic-herb cheese blend, so your idea brings it even closer to their version. Buttering the skin and extending the bake by 10 minutes could definitely help crisp things up more, especially if your chicken breasts were on the thicker side. Appreciate you taking the time to share your experience. Hope your next batch turns out even more to your liking!
Would you substitute the Boursin for the cream cheese or the shredded cheese?
This was very good!
How can I turn my leftover Ranch seasoning mix into a dressing?
Hi Michelle! So glad you enjoyed the stuffed chicken. It’s such a comforting dish, isn’t it?
To turn your leftover Ranch seasoning mix into a dressing, you can mix 1 tablespoon of the seasoning with ½ cup mayonnaise and ½ cup buttermilk (or whole milk for a thinner consistency). Stir well until smooth and refrigerate for 30 minutes before serving to let the flavors meld.
This mix isn’t part of the original recipe, so for best results, try small adjustments to taste. Let us know how your dressing turns out!
Winner, winner, another terrific chicken dinner! I learned from my experience with your Alice Springs Chicken recipe. This time, I: (1) removed the bones and took off the rib portion, reserving them for another use, and *still* had a 1-pound piece of chicken; (2) Divided the recipe and made only *one* piece for two people; (3) When the chicken came out of the oven, I cut it in half, making two still-generous portions. The seasoned skin came out crisp and delicious. the filling was flavorful and accompanied the chicken beautifully. First rate!
That sounds amazing, Carla! I’m so happy it turned out well for you. Thank you for taking the time to share this.
The chees3 mixture melted and ran out of the breasts! What did I do wrong?
Thanks
Dave
HI Dave, It’s possible your oven runs hot or you baked it for longer than the required cooking time. Using a meat thermometer is very helpful because you can check the internal temperature of the chicken and cook exactly to 165F. Knowing the precise temperature also helps you tune into your specific oven.
Wrap in aluminum foil next time to avoid spill out; open aluminum foil for last ten minutes to brown.
We tried this last night with apple sauce, green beans. The chicken was outstanding. I couldn’t find the dry buttermilk ingredient anywhere. So, I used just buttermilk. It turned out fantastic and we loved it. It goes in my cook book and we’ll be having this again!
I’m so glad to hear you loved it! I hope the next batch will be just as amazing as the last one. Thank you for visiting the post and giving the recipe a try.
My family does not like the skin. Can you use boneless skinless chicken breast as well but just watch for doneness to make sure they are not dry?
Hi Marilyn, Boneless skinless chicken is a great choice! It’s unlikely that they would dry out too much, but yes, in general, it’s always a good idea to be aware of how your food is cooking. Every oven is a little different, so paying attention, at least the first time you make a new recipe is a good thing to do. Enjoy!
I assume these are boneless chicken breasts?
Yes, you’re right! Boneless chicken breasts are best, as discussed in the post. I’ll update the recipe card so it’s more clear to you and everyone else who comes next. Thank you for asking!