This 30-minute Ruth Chris stuffed chicken is the perfect crowd-pleaser meal. This copycat recipe is made with crispy chicken breasts stuffed with a ranch dressing and cream cheese filling that tastes excellent served with rice or mashed potatoes.
🌟 Why this recipe works
The Ruth Chris stuffed chicken recipe is easy to follow and makes a great meal for any occasion. This 30-minute dish is perfect for feeding a crowd, and you don't need any kitchen equipment. Just an oven!
With its simple ingredients and budget-friendly cost, the Ruth Chris stuffed chicken recipe is excellent for easy weeknight dinners or special occasions.
The creamy filling and crispy exterior make this dish a crowd-pleaser, and the cheesy flavor and garlic and paprika-flavored chicken are simply unbeatable.
The juicy chicken stuffed cheese recipe is perfect for those looking for an impressive dish to WOW their guests on a special occasion or save yourself a trip to Ruth's restaurant.
This recipe uses everyday ingredients like chicken breasts, ranch dressing, and cream cheese to create a rich and creamy filling that will delight the whole family.
Whether you're looking for an easy weeknight dinner or a showstopping meal, this recipe will impress. Same as my creamy chicken spinach casserole and Longhorn parmesan crusted chicken recipe ready in under an hour!!
🍽 Key ingredients
This homemade Ruth Chris stuffed chicken is made using staple pantry seasonings to give flavor to the chicken breasts and stuffed with a creamy ranch cheese filling to recreate that iconic Ruth's Chris stuffed chicken flavor.
The crispy chicken - To get the boneless skinless large chicken breasts nice and crispy, use butter to spread on top. Butter helps to give the chicken a wonderful golden color and a crispy texture.
The cheese filling - The filling is a mixture of cream cheese, sharp cheddar cheese, Worcestershire Sauce, and a sachet of ranch seasoning.
Seasoning for the chicken - A simple mixture of paprika, salt n pepper, onion powder, and garlic powder will give the chicken breasts a lovely flavor.
The cheese filling is versatile, and you can use other types of cheese like mozzarella cheese, Monterrey jack, smoked gouda as a substitute for cheddar cheese, and ricotta cheese as a substitute for cream cheese.
You could use olive oil to drizzle over the chicken in place of the butter if you choose. The olive oil will help make the chicken crispy, just like the butter.
🔪 How to make stuffed chicken
This Ruth's Chris stuffed chicken recipe takes just 30 minutes from start to finish using my simple step-by-step instructions to recreate the famous flavors. And your guests will be so impressed with this restaurant-quality meal you may get tipped!
Mix the cream cheese, Worcestershire sauce, cheddar cheese, and ranch seasoning in a bowl until smooth and thick.
Place the chicken breasts on a chopping board and gently cut down the middle using a sharp knife. Stuff each chicken breast with the cream cheese filling and stitch the stuffed chicken with toothpicks around the sides to hold it in place.
Mix the paprika, salt, black pepper, garlic powder, and onion powder in a small bowl. Sprinkle the paprika seasoning over the top.
Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
Line a baking tray with foil and place each stuffed chicken breast on top. Spoon or spread the butter over each chicken breast.
Bake in the preheated oven for 30 minutes until golden brown, and use a thermometer to check the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
💭 Cooking tips
Don't worry if the cheese pours out of the chicken during cooking. This is supposed to happen, unlike other stuffed chicken recipes like cordon bleu that holds the cheese inside sealed with toothpicks or breadcrumbs.
Extra crispy skin
Buy chicken breasts with the skin on to give this Ruth Chris stuffed chicken a lovely crispy skin. The skin, when coated in butter, makes it extra crispy and gives it a lovely golden brown color.
Make sure to switch the oven on first.
The oven must be really hot if you want to give the stuffed chicken a crispy texture on the outside, so make sure to switch it on before starting with the prep.
Buy the block of cheddar cheese.
If you want that creamy cheese sauce texture from the shredded sharp cheddar cheese, buy it in block form and grate it yourself rather than buying the pre-shredded packaged cheddar cheese, as it contains a powdered coating that prevents it from melting properly.
📖 Recipe variations
There are many different variations of this recipe that you can try out. For example, you could make it spicy, wrap it in bacon, or give it a herbaceous twist.
Bacon-wrapped stuffed chicken
One of my favorite variations is wrapping the Ruth Chris stuffed chicken in layers of bacon and then baking.
You only need 6 bacon slices per stuffed chicken, and it adds a wonderful smoky flavor to the dish. Plus, the bacon grease adds extra moisture to the chicken.
Herby stuffed chicken
If you want to add some herbs to this recipe, try adding ½ a teaspoon of dried thyme or rosemary to the cheese filling. You could also use fresh herbs like parsley or chives.
Spicy stuffed chicken
If you like your food with a bit of spice, add a teaspoon of chopped chipotle chili or jalapeno and mix it into the cheese mixture. Or add ½ teaspoon of cayenne pepper or chili powder to the cheese filling.
🥗 What to serve with
This Ruth Chris stuffed chicken recipe is usually served with roasted potatoes or mashed potatoes and a side salad. But you could also serve it with some flavorful rice or pasta. Here are a few of my low-carb favorites:
Cauliflower rice is a great low-carb alternative to traditional rice. This recipe takes just 20 minutes and is infused with garlic, lime, and cilantro to give the cauliflower rice a sublime flavor.
My favorites side dishes are these air fryer brussel sprouts and this sweet potatoes in the air fryer. They are the perfect side for this chessy stuffed chicken meal. Another excellet option is spaguetti squash and in my best spaguetti squash recipes collection you can pick any meal you want to pair with this chicken stuffed.
Creamy mashed potatoes
These mashed potatoes are the creamiest and dreamiest mashed potatoes you will ever make! They are so good that they don't even need gravy. The mash is a delicious mixture of cream cheese, butter, garlic, and green onions.
🙋 Frequently asked questions
Can I cook Ruth Chris stuffed chicken in the air fryer?
Yes, you can cook Ruth Chris stuffed chicken in the air fryer! Simply preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius) and cook the chicken for about 20 minutes, or until golden brown and crispy.
Can you make this recipe in advance?
Yes, you can easily prepare this dish in advance and store it in the fridge to cook later on. Simply make the cheese filling, stuff the chicken breasts, season with the paprika mixture, and store it in the fridge on a plate covered with aluminum foil or in an airtight container.
🧊 Storing and ♨️ reheating
The Ruth's Chris stuffed chicken is best eaten fresh from the oven if you want to enjoy the restaurant quality recipe, but in case of any leftovers, you can easily store and reheat them another day.
Fridge - Transfer the leftover chicken to an airtight container and store it in the fridge for up to 3 days.
Freezer - You can freeze the cooked stuffed chicken once it has completely cooled, then store it in freezer bags or a freezer container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating - To reheat the leftovers, simply preheat an oven to 200 degrees Fahrenheit and cover the chicken in aluminum foil, baking for 12 - 15 minutes until heated through to 165 degrees Fahrenheit.
🍳 Alternatively, you could heat a skillet with a spoon of butter and cook the leftover stuffed chicken for 10 minutes until hot, spooning the butter over the chicken as it heats up and flipping the chicken halfway to cook it evenly.
👪 Serving size
This Ruth Chris stuffed chicken recipe makes 2 large stuffed chicken breasts, enough to feed a family of four. However, if you're serving it as a main course or for bigger crowds, you may want to double or triple the recipe.
This recipe is a delicious and easy way to make the iconic restaurant-quality dish in the comfort of your own home. Same as my copycat qdoba chicken recipe it will save you plenty of dollars that would otherwise cost you to eat at the restaurant. Give it a go, and let me know what you think!
Ruth Chris Stuffed Chicken (Easy 30-Minute)
- 2 large chicken breasts
- 8 oz cream cheese
- 1 cup sharp cheddar cheese - shredded
- 2 tablespoons homemade ranch seasoning - or 1 Packet dry Hidden Valley Ranch Seasoning
- 2 teaspoon worcestershire Sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 tablespoons butter
- Mix the cream cheese, Worcestershire sauce, cheddar cheese, and ranch seasoning in a bowl until smooth and thick.
- Place the chicken breasts on a chopping board and gently cut down the middle using a sharp knife. Be careful not to cut through the breasts.
- Mix the paprika, salt, black pepper, garlic powder, and onion powder in a small bowl.
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
- Stuff each chicken breast with the cream cheese filling and stitch the stuffed chicken with toothpicks around the sides to hold it in place.
- Sprinkle the paprika seasoning over the top.
- Line a baking tray with foil and place each stuffed chicken breast on top. Spoon or spread the butter over each chicken breast.
- Bake in the preheated oven for 30 minutes until golden brown, and use a thermometer to check the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
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