Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

Enjoy the rich, cheesy goodness of Ruth’s Chris Stuffed Chicken right at home with this easy copycat recipe. Tender chicken breasts are filled with a flavorful blend of cheeses and spices, then perfectly seared and baked to golden perfection.

Ingredients

• 4 oz cream cheese, softened
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded sharp cheddar cheese
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ¼ tsp paprika
• 2 large boneless skin-on chicken breasts
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Chopped fresh parsley (optional)

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet or prepare an oven-safe skillet for the chicken.
2. Step 2: In a mixing bowl, beat the cream cheese until smooth. Stir in Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.
3. Step 3: Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into the thick side of each breast without slicing through. Season the outside with salt and pepper.
4. Step 4: Spoon half of the cheese filling into each chicken pocket, pressing the edges to seal. Secure with toothpicks if needed.
5. Step 5: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place stuffed chicken skin-side down and sear for 3-4 minutes until golden brown.
6. Step 6: Flip the chicken and transfer the skillet to the oven. Bake for 15-18 minutes, until the internal temperature reaches 165°F (74°C) and cheese is bubbly.
7. Step 7: Remove from oven and let rest 5 minutes. Remove toothpicks, garnish with chopped fresh parsley if desired, and serve hot.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the cheese mixture.
• You can substitute the Monterey Jack with mozzarella or pepper jack for a different cheese profile.
• If you don’t have an oven-safe skillet, sear the chicken in a pan and transfer to a baking dish before baking.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless skinless chicken breasts instead?

Yes, you can use boneless skinless chicken breasts, but the skin adds extra flavor and helps keep the chicken moist during cooking.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

Recreate the luxurious Ruth’s Chris Stuffed Chicken at home with this copycat recipe featuring juicy chicken breasts filled with a creamy blend of cream cheese, Monterey Jack, and sharp cheddar, seasoned to perfection and baked to golden perfection.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese Filling

• 4 oz cream cheese, softened
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded sharp cheddar cheese
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ¼ tsp paprika

Chicken

• 2 large boneless skin-on chicken breasts
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 450°F (230°C). Prepare a baking sheet or use an oven-safe skillet for cooking the stuffed chicken.
2. Prepare Cheese Filling: In a mixing bowl, beat the softened cream cheese until smooth. Then stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined into a creamy filling.
3. Prepare Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the thick side of each breast without cutting all the way through. Season the outside of each chicken breast with salt and black pepper.
4. Stuff Chicken: Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal the filling inside. If necessary, secure the pockets with toothpicks to hold the filling in place during cooking.
5. Sear Chicken: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts skin-side down in the hot pan and sear for 3-4 minutes until the skin is golden brown and crispy.
6. Bake: Flip the chicken breasts over, then transfer the skillet to the preheated oven. Bake for 15-18 minutes until the chicken is cooked through, the cheese filling is bubbly, and the internal temperature reaches 165°F (74°C).
7. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve hot.

Notes

• Make sure not to cut all the way through the chicken breasts to avoid the cheese filling leaking out during cooking.
• Using an oven-safe skillet allows for a seamless stove-to-oven cooking process which enhances flavor and texture.
• Check internal temperature with a meat thermometer to ensure chicken is fully cooked for safety and juiciness.
• Allow the chicken to rest after baking to retain juices and make slicing easier.
• Optional garnish with fresh parsley adds a pop of color and freshness to the dish.

Keywords: Stuffed Chicken, Ruth’s Chris Copycat, Cream Cheese Stuffed Chicken, Baked Chicken Breast, Cheese Stuffed Chicken Recipe