Sometimes you just need something warm and cheesy for dinner. This Ruth’s Chris Stuffed Chicken brings that fancy steakhouse flavor right to your kitchen. It is creamy, savory, and surprisingly simple to make. You can skip the reservation and enjoy a 5-star meal tonight.
This recipe delivers a tender chicken breast with a rich, melty center. It uses basic ingredients to create a truly impressive main course. Your kitchen will smell amazing while this bakes in the oven. It is the perfect way to make any weeknight feel special.
Why This Recipe Is a Winner
This dish feels like a total luxury without the high price tag. The garlic-herb filling stays perfectly melty inside the tender chicken. It is the ultimate comfort food for a cozy winter evening. Your family will think you spent hours in the kitchen.
You only need one pan and a few minutes of prep. It is much more affordable than eating at a steakhouse. This recipe is also naturally low in carbs for a healthy balance. It is a crowd-pleasing favorite that never fails to impress.
Simple Method
You just mix the filling and stuff the chicken breasts. A quick butter brush and some spices make the skin golden. Even if you are a beginner, you can master this technique. The oven does most of the hard work for you. It is a fail-proof way to cook chicken.
Ingredients You’ll Need
Most of these items are probably in your pantry right now. Using fresh ingredients makes a big difference in the final flavor.
- 2 large boneless skinless chicken breasts (approx. 10 oz each)
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 packet (1 oz) dry ranch seasoning mix
- 2 tsp Worcestershire sauce
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 2 tbsp unsalted butter, melted
- 1/4 tsp kosher salt
- 1 tsp fresh parsley, chopped for garnish
Step-by-Step
- Preheat the oven to 450°F (232°C). Line a rimmed baking sheet or casserole dish with parchment paper.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, ranch seasoning, and Worcestershire sauce. Blend until the mixture is smooth and homogeneous.
- Lay the chicken breasts flat on a cutting board. Using a sharp paring knife, slice a horizontal pocket into the thickest side of each breast, ensuring you do not cut all the way through to the other side or the back.
- Evenly divide the cream cheese mixture and stuff it into the chicken pockets. Use toothpicks to seal the opening if the pocket is overfilled.
- In a small ramekin, whisk together the garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Place the chicken breasts in the prepared dish. Brush the exterior of the chicken with the melted butter and season generously on both sides with the spice blend.
- Bake for 25 to 30 minutes, or until the internal temperature of the chicken meat reaches 165°F (74°C) on an instant-read thermometer.
- Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and drizzle any remaining pan butter over the top before serving.
Best Ways to Enjoy It
Serve this chicken warm with a side of creamy mashed potatoes. A fresh green salad helps balance the rich, savory filling. This is the perfect date night dinner for two. Set the table, light a candle, and enjoy a quiet meal. It also pairs wonderfully with roasted asparagus or steamed broccoli.
Keep It Fresh
Store any leftovers in an airtight container for up to three days. You can reheat it in a 350°F oven for 10 minutes. This keeps the outside crisp and the inside gooey. Avoid the microwave to keep the texture just right. It makes a fantastic lunch for work the next day. You can even freeze the stuffed raw chicken for later.
Tips for Best Results
- Use softened cream cheese for a perfectly smooth filling mixture.
- Don’t skip the resting period to keep the chicken juices inside.
- Avoid cutting all the way through the chicken when making the pocket.
- Seal the pockets with toothpicks to keep the cheese from leaking.
- Pat the chicken dry before adding the butter for better browning.
- For a holiday meal, double the batch to feed a group.
- Upgrade the flavor by using high-quality smoked paprika.
- Use an instant-read thermometer to ensure the chicken stays juicy.
Ways to Switch It Up
- Swap sharp cheddar for pepper jack cheese for a spicy kick.
- Use dairy-free cream cheese and cheddar for a lactose-free version.
- Add a handful of fresh summer herbs like chives or dill.
- Swap the ranch seasoning for Italian herbs for a different profile.
Common Questions
Can I make this ahead of time?
Yes, you can stuff the chicken several hours before cooking. Just keep it covered in the fridge until you are ready. This makes dinner time completely stress-free and quick.
How do I know when the chicken is done?
The best way is to use a meat thermometer. It should read 165°F in the thickest part of the meat. This ensures your Ruth’s Chris Stuffed Chicken is safe and delicious.
Will my kids enjoy this recipe?
Most kids love the mild ranch flavor and melty cheese. It is a very picky-eater friendly meal for the whole family. You can even serve it with their favorite dipping sauce.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every cheesy bite warm you up. Happy cooking!
— Alex
Ingredients
- 2 large boneless skinless chicken breasts (approx. 10 oz each)
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 packet (1 oz) dry ranch seasoning mix
- 2 tsp Worcestershire sauce
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 2 tbsp unsalted butter, melted
- 1/4 tsp kosher salt
- 1 tsp fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 450°F (232°C). Line a rimmed baking sheet or casserole dish with parchment paper.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, ranch seasoning, and Worcestershire sauce. Blend until the mixture is smooth and homogeneous.
- Lay the chicken breasts flat on a cutting board. Using a sharp paring knife, slice a horizontal pocket into the thickest side of each breast, ensuring you do not cut all the way through to the other side or the back.
- Evenly divide the cream cheese mixture and stuff it into the chicken pockets. Use toothpicks to seal the opening if the pocket is overfilled.
- In a small ramekin, whisk together the garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Place the chicken breasts in the prepared dish. Brush the exterior of the chicken with the melted butter and season generously on both sides with the spice blend.
- Bake for 25 to 30 minutes, or until the internal temperature of the chicken meat reaches 165°F (74°C) on an instant-read thermometer.
- Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and drizzle any remaining pan butter over the top before serving.
