Indulge in Ruth’s Chris Stuffed Chicken Copycat at Home!

Craving the creamy, cheesy deliciousness of Ruth’s Chris Steakhouse’s famous stuffed chicken? You’re in luck! This Ruth’s Chris Stuffed Chicken Copycat recipe delivers all the indulgent flavors of the restaurant original, right in your own kitchen. Get ready to elevate your dinner game with this mouthwatering, restaurant-quality dish.

Table of Contents

Ingredients Overview

For the Cheese Filling:

• 4 oz cream cheese, softened
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded sharp cheddar cheese
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ¼ tsp paprika

For the Chicken:

• 2 large boneless skin-on chicken breasts
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Garnish:

• Chopped fresh parsley (optional)

Step-by-Step Instructions

Preheat Oven

Preheat your oven to 450°F (230°C). Line a baking sheet or use an oven-safe skillet to prepare your stuffed chicken.

Make Cheese Filling

In a mixing bowl, beat the cream cheese until smooth. Then, stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.

Prepare Chicken

Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into the thick side of each breast, being careful not to slice all the way through. Season the outside of the chicken with salt and pepper.

Stuff & Secure

Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal. If needed, secure the pockets with toothpicks.

Sear Chicken

Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts, skin-side down, in the hot pan and sear for 3-4 minutes until the skin is golden brown.

Bake

Flip the chicken over and transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.

Rest & Serve

Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve the Ruth’s Chris Stuffed Chicken Copycat sizzling hot.

Tips for Perfect Stuffed Chicken

The key to achieving the best results with this Ruth’s Chris Stuffed Chicken Copycat is to be gentle when cutting the pockets and stuffing the chicken. Take care not to tear the meat, as this could cause the filling to leak out during cooking. Additionally, be sure to sear the chicken thoroughly before baking to ensure a crispy, golden-brown skin. Finally, keep a close eye on the baking time to prevent the chicken from drying out.

Nutritional Information

This Ruth’s Chris Stuffed Chicken Copycat is a rich and indulgent dish, with the creamy cheese filling and crispy chicken skin. Each serving contains approximately 450 calories, 30 grams of fat, 35 grams of protein, and 5 grams of carbohydrates. While it’s a satisfying and flavorful meal, it’s important to enjoy it in moderation as part of a balanced diet.

Serving Suggestions

The Ruth’s Chris Stuffed Chicken Copycat pairs beautifully with a variety of side dishes. Consider serving it with roasted vegetables, such as asparagus or Brussels sprouts, to balance the creaminess of the dish. A simple green salad or a side of mashed potatoes or rice can also be excellent accompaniments.

FAQs

What’s the best way to butterfly and stuff the chicken breast without tearing it?

The key is to use a sharp, thin knife and cut the pocket carefully, without slicing all the way through the breast. Take your time and make shallow, even cuts to create the pocket for the cheese filling. Gently stuff the filling, being careful not to overstuff or tear the meat.

What type of stuffing does Ruth’s Chris use and how can I recreate it?

The creamy, cheesy stuffing in this Ruth’s Chris Stuffed Chicken Copycat recipe is inspired by the restaurant’s signature filling. The combination of softened cream cheese, shredded Monterey Jack, sharp cheddar, and a blend of spices creates a rich, flavorful stuffing that replicates the original.

How do I ensure the chicken cooks evenly without drying out the outside?

Searing the chicken in a hot skillet before baking helps to create a crispy, golden-brown crust on the outside while keeping the inside juicy and tender. Additionally, be mindful of the baking time and use a meat thermometer to ensure the chicken reaches the proper internal temperature of 165°F (74°C) without overcooking.

Can I prepare the stuffed chicken ahead of time before cooking?

Absolutely! The Ruth’s Chris Stuffed Chicken Copycat can be assembled and refrigerated up to 24 hours in advance. When ready to cook, simply sear the chicken and bake as directed. This makes it a convenient option for busy weeknights or when entertaining guests.

More Related Recipes You Might Enjoy

• Loaded Cheeseburger Mac and Cheese Bake
• Creamy Cajun Chicken and Bow-Tie Pasta
• Cheesy Beef Taco Pasta Skillet
• Cheesy Beef and Rice Stuffed Bell Peppers

Conclusion

Indulge in the flavors of a steakhouse classic with this mouthwatering Ruth’s Chris Stuffed Chicken Copycat recipe. The creamy, cheesy center and crispy, golden-brown exterior come together in every bite, making this dish a true showstopper. Whether you’re hosting a special dinner or simply craving a restaurant-quality meal, this copycat recipe is sure to satisfy your cravings and impress your taste buds.

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