Ruth Chris Stuffed Chicken Recipe
This easy Ruth Chris Stuffed Chicken Recipe brings restaurant flavor home with juicy chicken, creamy cheese filling, ranch spices.
Equipment
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Hand mixer or sturdy spatula
- Baking dish (9x13 works well)
- Measuring cups and spoons.
- Toothpicks
- Meat thermometer
- Aluminum foil
Ingredients
- 4 large boneless skinless chicken breasts
- 8 oz 226 g cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 packet 1 oz ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika plus more for topping
- ½ teaspoon salt adjust to taste
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese for topping
Optional garnish:
- Fresh chopped parsley
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
Step 2: Make the Creamy Filling
- In a mixing bowl, combine the softened cream cheese, 1 cup shredded cheddar, ranch seasoning, garlic powder, onion powder, black pepper, Worcestershire sauce, paprika, and salt.
- Using a hand mixer or spatula, mix until smooth and creamy. The filling should be thick but spreadable. Taste it. This is your moment to adjust seasoning.
Step 3: Prepare the Chicken
- Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast. Do not cut all the way through. You want a sturdy pocket to hold the filling.
- Season both sides of the chicken lightly with salt, pepper, and a sprinkle of paprika.
Step 4: Stuff the Chicken
- Spoon the cheese mixture evenly into each chicken pocket. Do not overfill, but be generous. Secure the opening with toothpicks if needed.
Step 5: Arrange and Bake
- Place the stuffed chicken breasts into the greased baking dish. Brush lightly with olive oil.
- Bake uncovered for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
Step 6: Add Final Cheese Topping
- In the last 5–7 minutes of baking, sprinkle the remaining ½ cup shredded cheddar on top of the chicken. Return to the oven until melted and bubbly.
Step 7: Rest and Serve
- Remove from the oven and let the chicken rest for 5–10 minutes. Remove toothpicks before serving. Garnish with fresh parsley if desired.