Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This copycat version of Ruth’s Chris Stuffed Chicken brings a rich, cheesy center wrapped in crispy skin right to your home kitchen. It’s a perfect blend of cream cheese, sharp cheddar, and Monterey Jack tucked inside tender chicken breasts for an indulgent yet approachable meal.

Ingredients

• 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
• 2 large boneless skin-on chicken breasts
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Chopped fresh parsley (optional)

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet or prepare an oven-safe skillet for the stuffed chicken.
2. Step 2: In a mixing bowl, beat the cream cheese until smooth. Stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.
3. Step 3: 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 with salt and pepper.
4. Step 4: Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal. Secure the pockets with toothpicks if needed.
5. Step 5: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts skin-side down and sear for 3-4 minutes until the skin is golden brown.
6. Step 6: 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.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the cheese mixture.
• Use toothpicks to secure chicken pockets and prevent filling from leaking during cooking.
• Serve with a simple green salad or roasted vegetables for a complete meal.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispy skin and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless skinless chicken breasts?

Yes, but the skin adds crispiness and helps keep the chicken moist during cooking. Without skin, consider adding a light coating of oil or butter on the surface before searing.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). The cheese inside should be bubbly, and juices should run clear.

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

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4.5 from 55 reviews

Enjoy a delicious copycat version of Ruth’s Chris Stuffed Chicken, featuring juicy chicken breasts filled with a creamy blend of cheeses and spices. This recipe combines searing and baking techniques to achieve a golden, crispy skin while keeping the cheese filling melty and flavorful.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Chicken

• 2 large boneless skin-on chicken breasts
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 450°F (230°C). Prepare a baking sheet or use an oven-safe skillet for the stuffed chicken.
2. Prepare Cheese Filling: In a mixing bowl, beat the softened cream cheese until smooth. Stir in Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until thoroughly combined.
3. 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 without cutting through. Season the chicken outside evenly with salt and black pepper.
4. Stuff Chicken: Spoon half of the cheese mixture into each chicken pocket. Press edges together to seal and secure with toothpicks if necessary to keep the filling inside.
5. Sear Chicken: Heat olive oil and unsalted butter in an oven-safe skillet over medium-high heat. Place stuffed chicken breasts skin-side down in the skillet and sear for 3-4 minutes until the skin is golden and crispy.
6. Bake Chicken: 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 filling is bubbly.
7. Serve: Optionally garnish with chopped fresh parsley. Remove toothpicks before serving for a beautiful, cheesy stuffed chicken dish.

Notes

• Make sure to not cut all the way through the chicken breasts when creating pockets.
• Searing skin-side down first helps achieve crispy skin and locks in flavor.
• Use an instant-read thermometer to ensure the chicken is cooked to safe internal temperature.
• Use fresh parsley for garnish to add a burst of color and freshness.
• You can swap sharp cheddar for a milder cheese if preferred, but it will alter the flavor profile slightly.

Keywords: stuffed chicken, Ruth’s Chris copycat, cheese stuffed chicken, baked chicken breast, creamy stuffed chicken