Ruth’s Chris Stuffed Chicken (Copycat, Creamy & Indulgent)

This copycat of the famous Ruth’s Chris Steak House favorite is all about juicy chicken breasts stuffed with a rich, cheesy filling—then baked until golden and bubbly.

 Time

• Prep: 15 minutes
• Cook: 30–35 minutes
• Total: ~50 minutes

 Ingredients (4 servings)

 Chicken

• 4 large chicken breasts (boneless, skinless)
• Salt & black pepper
• 1 tsp paprika
• 1 tbsp olive oil

 Creamy Filling

• 225g (8 oz) cream cheese (softened)
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ cup ranch dressing
• 1 tsp garlic powder
• ½ tsp onion powder

 Topping

• 2 tbsp butter (melted)
• ½ tsp paprika (optional for color)

 Instructions

1. Prep chicken

Preheat oven to 190°C (375°F).
Slice a deep pocket into each chicken breast (don’t cut all the way through).

2. Make filling

In a bowl, mix:

• cream cheese
• cheddar
• Parmesan
• ranch dressing
• garlic powder & onion powder

Mix until smooth and thick.

3. Stuff chicken

Fill each chicken breast generously with the cheese mixture.
Secure with toothpicks if needed.

4. Season & sear (optional but recommended)

Season outside with salt, pepper, and paprika.
Quickly sear in a hot pan with olive oil for 2–3 minutes per side for color.

5. Bake

Place in a baking dish.
Brush with melted butter.
Bake 30–35 minutes until chicken reaches 75°C (165°F) and filling is hot and melty.

6. Rest & serve

Let rest 5 minutes before serving (keeps juices inside).

 Serving Ideas

• With mashed potatoes
• With roasted vegetables
• With a light salad to balance richness

 Tips for Success

• Use large, thick chicken breasts for easier stuffing
• Don’t overfill (prevents leaking)
• Searing adds restaurant-style flavor
• Let it rest before cutting

 Nutrition (Approx. per serving)

• Calories: 500–650 kcal
• Protein: 40–50g
• Fat: 35–45g
• Carbs: 3–6g

 Allergen & Nut Info

Contains:

• Dairy: cream cheese, cheddar, Parmesan
• Eggs: may be present in ranch dressing

Nut Info:

• Naturally nut-free
•  Check packaged ingredients (ranch, cheese) for cross-contact warnings

 Q&A

Q: Can I make it ahead?

Yes—stuff chicken and refrigerate up to 24 hours before baking.

Q: Can I use different cheese?

Yes—Monterey Jack or mozzarella work well.

Q: Why is mine leaking?

Likely overfilled or not sealed well—use toothpicks and don’t overstuff.

Q: Can I make it lighter?

• Use light cream cheese
• Reduce cheddar
• Use Greek yogurt instead of part of the ranch

Q: Can I freeze it?

Yes—freeze before baking for best results. Thaw overnight and cook.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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