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Golden brown oven-roasted chicken breast stuffed with melted cream cheese and cheddar on a white plate.
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Ruth's Chris Stuffed Chicken Copycat

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 servings
Calories: 815kcal

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.