Juicy Ruth’s Chris Stuffed Chicken – Easy Copycat Recipe
Have you ever wanted to make restaurant-style chicken right in your own kitchen? One that is juicy, cheesy, and tastes like something a professional chef made? If yes, you’re in the right place!At Tastyyshade, we love recreating restaurant-style recipes at home. Today, we're bringing you a mouthwatering copycat of Ruth’s Chris Stuffed Chicken that’s easy, affordable, and delicious!. This recipe is creamy inside, crispy outside, and filled with flavor in every single bite.
Equipment
- Equipment Needed
- To cook Ruth’s Chris Stuffed Chicken recipe easily, make sure you have the right tools.
- Oven – For baking the stuffed chicken
- Mixing bowl – For mixing the cheesy stuffing
- Spoon or spatula – For stirring the filling and stuffing the chicken
- Sharp knife – To slice pockets into the chicken breasts
- Cutting board – To safely cut the chicken
- Baking dish or tray – To place chicken in the oven
- Toothpicks (optional) – To hold the chicken closed while it bakes
- Foil (optional) – To prevent over-browning
- Frying pan (optional) – For searing the chicken before baking
Ingredients
- Ingredients
- Here is a list of what you’ll need to make this amazing stuffed chicken.Note: You can use low-fat cream cheese and cheddar if you want a lighter version.
- 2 large pieces – Chicken breasts boneless
- 8 oz 1 block – Cream cheese (softened)
- 1 cup – Cheddar cheese shredded
- 1 tablespoon – Ranch seasoning mix
- ½ teaspoon – Garlic powder
- ½ teaspoon – Onion powder
- ¼ teaspoon – Black pepper
- ¼ teaspoon – Salt
- 2 tablespoons – Butter
- Fresh parsley optional – For garnish
Instructions
- Step-by-Step Instructions
- Let’s start cooking! Follow each step carefully to make your oven-baked stuffed chicken just right.
- Step 1: Preheat the Oven
- Set your oven to 450°F (232°C).
- Let it heat up while you prepare the filling and chicken.
- Step 2: Make the Creamy Stuffing of Ruth's Chris Stuffed Chicken
- In a large bowl, add:
- 8 oz softened cream cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Mix well with a spoon or spatula until the mixture is smooth and blended.
- Tip: Let the cream cheese sit out for 10 minutes before mixing so it softens easily.
- Step 3: Prepare the Chicken
- Place your chicken breasts on a clean cutting board.
- Use a sharp knife to cut a deep pocket in the side of each chicken breast.
- Be careful not to cut all the way through. You want a flap for stuffing.
- Step 4: Stuff the Chicken
- Use a spoon to carefully fill each chicken pocket with the cheese mixture.
- Press the chicken gently to seal. If needed, secure with toothpicks to keep the filling inside.
- Step 5: Optional – Sear the Chicken
- Heat 2 tablespoons of butter in a frying pan over medium heat.
- Sear each stuffed chicken breast for 2–3 minutes per side until slightly browned.
- This adds a crispy texture and deeper flavor.
- Searing is optional but recommended for extra deliciousness.
- Step 6: Bake the Chicken
- Place the chicken breasts into a greased baking dish.
- Bake in your preheated oven at 450°F (232°C) for 20–25 minutes.
- Use a meat thermometer to make sure the center of the chicken reaches 165°F (74°C).
- Step 7: Let It Rest and Serve
- Remove the chicken from the oven and let it rest for 5 minutes.
- Garnish with fresh parsley if you want to make it look fancy.
- Serve warm with your favorite side dish.