Ruth’s Chris Stuffed Chicken Copycat Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 450°F (230°C). Prepare a baking sheet or use an oven-safe skillet for the stuffed chicken.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
