Ruth’s Chris Stuffed Chicken Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
