Ruth’s Chris Stuffed Chicken Recipe: Copycat Steakhouse Version

Ruth’s Chris stuffed chicken is a creamy, flavorful dish that brings a restaurant-quality meal to your home. Tender chicken breasts are filled with a ranch‑flavored cheese mixture, baked until golden and juicy. With a few simple steps you can recreate this classic at home.

How to Make Ruth Chris Stuffed Chicken

Ingredients List

For this recipe you will need:

• 2 large boneless, skinless chicken breasts
• 8 ounces cream cheese, softened
• 2 tbsp Worcestershire sauce
• Dry Hidden Valley Ranch seasoning
• 1/3 cup sharp cheddar cheese, shredded
• 1 tsp salt, pepper, garlic powder, and onion powder (combined)
• 1 tsp paprika
• 3 tablespoons butter

Step-by-step process

Step 1: Prepare the cheese mixture

In a medium mixing bowl, combine the softened cream cheese, a few teaspoons of Worcestershire sauce, the dry ranch seasoning, and the shredded cheddar. Mix until smooth and well combined. Set aside.

Step 2: Prep the chicken breasts

Use a sharp knife to butterfly each chicken breast by slicing lengthwise without cutting all the way through. Gently flatten the breasts with a meat mallet or rolling pin to an even thickness for uniform cooking.

Step 3: Stuff the chicken

Spoon the cheese mixture onto one side of each butterflied breast, then fold the other side over and press the edges together to enclose the filling. Season the outside with the salt‑pepper‑garlic‑onion blend and a light sprinkle of paprika for color and a hint of smokiness.

Step 4: Preheat your oven

Preheat the oven to 450°F (232°C).

Step 5: Cook the chicken

Place the stuffed breasts in a baking dish. In a small saucepan, melt 3 tablespoons of butter over medium heat and pour the melted butter over the chicken to coat evenly.

Step 6: Bake

Bake for 15–20 minutes, or until the chicken is cooked through and the exterior is golden. The internal temperature should reach 165°F (74°C). Remove from the oven and allow the chicken to rest a few minutes before slicing and serving.

This straightforward method produces a tender, juicy stuffed chicken breast with a rich, tangy filling. If you prefer, you can experiment with cooking methods such as an air fryer—just adjust time and temperature as needed.

Side Dishes for Ruth Chris Stuffed Chicken

Garlic Green Beans

Sauté fresh green beans with garlic and butter for a bright, crisp side. Their freshness balances the rich stuffed chicken and adds color to the plate.

Creamy Goat Cheese Mashed Potatoes

Mashed potatoes whipped with goat cheese create a tangy, creamy accompaniment that complements the chicken’s crispy exterior and smooth filling. The goat cheese adds a unique flavor and extra richness.

Quinoa and Vegetable Salad

For a lighter option, serve a quinoa salad tossed with colorful vegetables. The nutty quinoa and crisp vegetables provide texture and a refreshing contrast to the creamy stuffed chicken.

Ingredient Substitutes

Sharp cheddar substitutes

Try Monterey Jack, Colby, or Gouda if you want a milder or different cheese profile. Any semi‑hard cheese that melts well will work.

Worcestershire sauce substitutes

If you don’t have Worcestershire sauce, a mix of soy sauce and a splash of red wine vinegar provides a similar savory, tangy note.

Garlic and onion

If you lack garlic powder or onion powder, use minced fresh garlic and finely chopped onion, or granulated garlic and granulated onion as alternatives. Adjust quantity to taste.

Black pepper substitutes

White pepper or freshly ground black pepper are fine alternatives. For a milder or slightly smoky heat, use paprika or a pinch of ground red pepper.

How to Store Ruth Chris Stuffed Chicken

Proper storage preserves flavor and texture. Follow these tips for keeping leftovers fresh.

Keep it in an airtight container

After the chicken cools, place it in an airtight container and refrigerate for up to 3–4 days. This keeps the meat moist and prevents it from absorbing other odors.

Use a baking tray

If you plan to reheat in the oven, store leftovers on a baking tray covered tightly with foil or plastic wrap. Remove the covering before reheating.

Freezing the stuffed chicken

For longer storage, wrap each breast individually in foil or plastic wrap, place them in an airtight container or heavy‑duty freezer bag, and freeze for 2–3 months. Thaw and reheat thoroughly before serving.

Common Mistakes to Avoid

Overstuffing the chicken

Adding too much filling can cause the mixture to leak during cooking, creating a mess and uneven results. Use a conservative amount so the slit can be closed securely.

Not checking the internal temperature

Always verify the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C) for safe consumption and the best texture.