If you’ve ever dined at Ruth’s Chris Steak House and fallen in love with their incredible chicken dishes, you’re going to adore this Ruth’s Chris Stuffed Chicken Copycat Recipe. It brings the same cheesy, indulgent goodness right into your own kitchen. Tender chicken breasts get a luscious filling of cream cheese, sharp cheddar, and Monterey Jack, seasoned perfectly and baked to golden perfection. This recipe is a surefire way to impress guests or just treat yourself to something extraordinary on an ordinary night.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Ruth’s Chris Stuffed Chicken Copycat Recipe is carefully chosen to create that rich, comforting flavor and beautiful texture combination. From cheeses that melt into creamy pockets inside the chicken to simple seasonings that elevate every bite, these ingredients are anything but ordinary.
- 2 large boneless, skinless chicken breasts: The perfect canvas for stuffing, tender and juicy when cooked right.
- 4 ounces cream cheese, softened: Adds a smooth, creamy base that holds the filling together beautifully.
- 1/4 cup shredded sharp cheddar cheese: Brings a tangy, bold flavor that enhances the filling’s depth.
- 1/4 cup shredded Monterey Jack cheese: Adds mild creaminess and helps the filling melt perfectly.
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dried): A fresh herbaceous note that brightens the richness of the dish.
- 1/2 teaspoon garlic powder: Infuses savory warmth without overwhelming the other flavors.
- 1/2 teaspoon onion powder: Offers subtle sweetness and complexity to the filling.
- 1/2 teaspoon salt: Enhances all the ingredients and balances flavors beautifully.
- 1/4 teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 1 tablespoon olive oil: For searing the chicken to a golden crust before baking.
- 1 tablespoon butter: Enriches the skillet sear and gives a subtle richness to the finished chicken.
How to Make Ruth’s Chris Stuffed Chicken Copycat Recipe
Step 1: Prepare the Cheese Filling
Start by combining the softened cream cheese, sharp cheddar, Monterey Jack, chopped parsley, garlic powder, onion powder, salt, and pepper in a bowl. Mix everything thoroughly so the cheeses and spices come together into a smooth, flavorful filling. This cheesy mixture is the heart and soul of the stuffed chicken, so take your time to get it perfectly blended.
Step 2: Create the Chicken Pockets
Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast. Be sure not to cut all the way through; the goal is to create a cavity big enough to hold the cheese mixture snugly. This technique helps the chicken stay juicy and keeps that delicious filling locked inside for every bite.
Step 3: Stuff the Chicken Breasts
Divide the cheese filling evenly between the two chicken breasts, stuffing each pocket generously. Gently press the edges to seal as much as you can, which helps prevent the filling from escaping during cooking. If you want extra security, toothpicks work wonders here without compromising the final appearance.
Step 4: Sear the Chicken
Heat the olive oil and butter in a large oven-safe skillet over medium heat. Once the pan is shimmering, place the stuffed chicken breasts in and sear them for about 3 to 4 minutes per side. You’re aiming for a beautiful golden-brown crust that locks in juices and builds flavor before the chicken heads into the oven.
Step 5: Bake to Perfection
Transfer the skillet directly to your preheated oven at 375°F (190°C) and bake the chicken for 20 to 25 minutes. The chicken is cooked through when the internal temperature hits 165°F. This step finishes cooking while allowing the cheeses inside to melt completely and mingle with the seasonings.
Step 6: Rest and Serve
Once baked, let the stuffed chicken rest for about 5 minutes before slicing. This resting time allows the juices to redistribute, ensuring each slice is juicy and tender. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, and you’re ready to wow whoever sits down at your table.
How to Serve Ruth’s Chris Stuffed Chicken Copycat Recipe
Garnishes
A simple touch of freshly chopped parsley brightens the plate and pairs wonderfully with the richness of the cheeses. You can also add a little cracked black pepper on top for visual appeal and a flavor boost that complements the filling beautifully.
Side Dishes
Serve this stuffed chicken with creamy mashed potatoes to soak up any juices, or pair it with roasted vegetables like asparagus or green beans for a fresh, nutrient-packed balance. A crisp side salad with vinaigrette also offers a refreshing contrast that rounds out the meal perfectly.
Creative Ways to Present
For an elegant dinner party, slice the chicken into medallions and arrange on a platter with a drizzle of pan sauce or melted butter. You can also serve it nestled atop a bed of garlic mashed cauliflower for a low-carb twist. Mini versions of this recipe in smaller chicken tenders are fantastic as appetizers for gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cheese filling will remain creamy, and the chicken will be just as delicious when reheated gently.
Freezing
You can freeze the stuffed chicken before baking by wrapping it tightly in plastic wrap and foil, placing it in a freezer bag, and storing for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and cook as directed, adding a few extra minutes if needed.
Reheating
To keep the chicken moist, reheat leftovers in a moderate oven at 325°F (160°C) until warmed through, roughly 15 minutes. Avoid microwaving if possible, as this can dry out the chicken and alter the texture of the cheese filling.
FAQs
Can I use different cheeses for the stuffing?
Absolutely! While sharp cheddar and Monterey Jack create a perfect melty balance here, feel free to experiment with mozzarella, gouda, or even pepper jack for a little extra kick. Just keep a good melting cheese base for the best texture.
How do I know when the chicken is fully cooked?
The safe way to check is using a meat thermometer inserted into the thickest part of the chicken; it should read 165°F. This ensures the chicken is juicy and safe to eat without drying out.
Can I prepare this recipe for more people?
Yes! Simply increase the ingredients proportionally. Just make sure your skillet or baking dish can accommodate the extra pieces without crowding, so each chicken breast sears and cooks evenly.
Is this dish gluten-free?
Yes, entirely. All ingredients used in this Ruth’s Chris Stuffed Chicken Copycat Recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I make this recipe dairy-free?
This recipe relies heavily on cheese for flavor and creaminess, but you could try dairy-free cream cheese and vegan cheese shreds. Just note the taste and texture will vary, and the classic flavor might be less pronounced.
Final Thoughts
There is nothing quite like the satisfaction of recreating a beloved restaurant favorite in your own kitchen, and this Ruth’s Chris Stuffed Chicken Copycat Recipe does just that with incredible ease and flavor. It transforms simple chicken breasts into a luxurious, cheesy main course perfect for special dinners or treating yourself. I can’t wait for you to dive into this recipe – your taste buds will thank you!
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Ruth’s Chris Stuffed Chicken Copycat Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Ruth’s Chris Stuffed Chicken Copycat recipe offers a deliciously cheesy and savory stuffed chicken breast that’s perfect for impressing guests at dinner. Featuring a blend of cream cheese, sharp cheddar, and Monterey Jack cheeses combined with aromatic herbs and spices, this dish creates a rich and flavorful main course cooked to perfection by searing then baking.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
- Prepare Cheese Mixture: In a bowl, combine the cream cheese, sharp cheddar, Monterey Jack, parsley, garlic powder, onion powder, salt, and black pepper. Mix well until smooth and evenly blended.
- Stuff Chicken: Carefully slice a deep pocket into the side of each chicken breast, making sure not to cut through completely. Stuff each pocket with half of the cheese mixture, then gently press the edges to seal the filling inside.
- Sear Chicken: Heat olive oil and butter together in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts and cook for about 3 to 4 minutes on each side until they develop a golden brown crust.
- Bake Chicken: Transfer the same skillet to the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Slice carefully and garnish with additional parsley if desired before serving.
Notes
- Serve alongside mashed potatoes, roasted vegetables, or a crisp side salad for a complete meal.
- Using toothpicks to secure the chicken edges can help keep the stuffing intact during cooking.
