Creamy, cheesy, restaurant-style stuffed chicken breasts baked until juicy, golden, and packed with flavor. This is the kind of dinner that feels special, but it’s still totally doable on a weeknight.
There are some meals that look like you spent all afternoon in the kitchen… but the steps are actually simple once you know the little tricks. This stuffed chicken is exactly that.
You get tender chicken with a rich filling tucked inside, then everything bakes up in one dish. The edges turn lightly golden, the middle stays juicy, and that creamy center is the best surprise when you slice in.
If you’ve ever ordered the famous stuffed chicken at Ruth’s Chris and wondered how to make something similar at home, this is the version you’ll want in your rotation. It’s cozy. It’s filling. And it’s one of those dinners that makes everyone hover around the oven.
YOU WILL LOVE THIS RUTH’S CHRIS STUFFED CHICKEN
RESTAURANT-STYLE WITHOUT THE FUSS: The flavor and texture feel like a special-occasion entrée, but you’re working with everyday ingredients you can find anywhere.
CREAMY FILLING IN EVERY BITE: The center stays soft and rich, with tangy ranch seasoning, cheddar, and a little garlic to bring it all together.
JUICY CHICKEN THAT DOESN’T DRY OUT: A few simple steps (butterfly, fill, seal, and bake to temp) keep the chicken moist and tender.
MAKE-AHEAD FRIENDLY: You can assemble these ahead of time, keep them chilled, then bake when you’re ready.
LEFTOVERS ARE ACTUALLY GREAT: Reheated the right way, the filling stays creamy and the chicken stays satisfying for lunches or quick dinners.
WHAT IS RUTH’S CHRIS STUFFED CHICKEN?
Ruth’s Chris is known for steakhouse classics, but that stuffed chicken has a loyal following for a reason. It’s a chicken breast with a rich, cheesy filling that tastes bold and savory without being complicated.
At home, the goal is the same: juicy chicken outside, a smooth and flavorful cheese blend inside, and a bake that gives you a lightly browned top without drying anything out.
This version leans into the flavors people love most—cream cheese for creaminess, cheddar for that sharp bite, ranch seasoning for a savory tang, and simple spices that make the whole thing taste like it came from a steakhouse kitchen.
OUR BEST TIP
Use an instant-read thermometer. Chicken breast can go from perfect to dry fast, and stuffed chicken is thicker than it looks. Pull it at 165°F in the thickest part of the chicken (not the filling), then let it rest so the juices settle back in.
RUTH’S CHRIS STUFFED CHICKEN INGREDIENTS
This filling is rich, smooth, and packed with flavor—so keep the chicken simple and let the inside do the heavy lifting.
You’ll need:
-
4 large boneless, skinless chicken breasts (about 8 to 10 ounces each)
-
8 ounces (225g) cream cheese, softened
-
1½ cups (150g) shredded sharp cheddar cheese
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 tablespoon dry ranch seasoning mix
-
½ teaspoon smoked paprika (plus extra for sprinkling, optional)
-
½ teaspoon fine sea salt (adjust based on your ranch mix)
-
½ teaspoon black pepper
-
2 tablespoons (28g) unsalted butter, melted
-
1 tablespoon olive oil (for searing, optional but tasty)
-
1 tablespoon chopped fresh parsley (optional garnish)
Ingredient notes that matter
Cream cheese: Full-fat gives you the best texture. It melts smoother and doesn’t get grainy.
Cheddar: Shred it yourself if you can. Bagged shredded cheese often has anti-caking agents that make it melt a little less smoothly.
Ranch seasoning: This is where the signature flavor comes from. Different brands vary in salt, so start with the amounts listed, then taste the filling before you stuff the chicken.
Paprika: Adds warmth and color. Smoked paprika is especially good here, but regular paprika works too.
KITCHEN TOOLS YOU’LL WANT
Nothing fancy, but these make the process easier:
-
Cutting board and sharp knife
-
Mixing bowl and spatula
-
Toothpicks (or kitchen twine)
-
9×13-inch baking dish (or similar)
-
Instant-read thermometer
-
Optional: meat mallet (or a rolling pin)
HOW TO MAKE RUTH’S CHRIS STUFFED CHICKEN
This is one of those recipes where a calm setup makes everything smoother. Mix the filling first, prep the chicken second, then stuff and seal.
STEP ONE: Preheat and prep your pan
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with nonstick spray or a thin swipe of butter. You want the chicken to release easily, especially if a little cheese escapes.
STEP TWO: Make the filling
In a medium mixing bowl, combine:
-
softened cream cheese
-
shredded cheddar
-
garlic powder
-
onion powder
-
dry ranch seasoning
-
smoked paprika
-
black pepper
Mix until the filling is smooth and evenly combined.
PRO TIP: If your cream cheese is still chilly, microwave it for 10 to 15 seconds—just enough to soften. Don’t melt it, or the filling can turn oily.
STEP THREE: Prep the chicken breasts
Pat the chicken breasts dry with paper towels.
Using a sharp knife, cut a deep pocket into the thick side of each chicken breast. Don’t slice all the way through—think of making a “hinge” so the filling stays tucked inside.
If your chicken breasts are very thick, you can also butterfly them more fully and fold them back over the filling. Either way works. The main goal is a secure pocket.
OUR RECIPE DEVELOPER SAYS
If your chicken breasts are uneven (one side thick, one side thin), pound them gently so they cook more evenly. A few light taps do the trick.
STEP FOUR: Fill and seal
Divide the filling evenly among the four chicken breasts. Press it into the pocket, then close the chicken over the filling as best you can.
Seal the opening with toothpicks. Use 2 to 4 toothpicks per piece, depending on how wide the pocket is.
Don’t stress if the seam isn’t perfect. A little filling that bubbles out is normal and still tastes amazing.
STEP FIVE: Optional sear for extra flavor
This step isn’t required, but it adds a great golden color and a deeper flavor.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear each stuffed chicken breast for 1 to 2 minutes per side, just until lightly browned.
Then transfer the chicken to your prepared baking dish.
PRO TIP: Don’t sear too long. You’re not trying to cook it through—just getting color on the outside.
STEP SIX: Brush with butter and bake
Brush the tops of the chicken breasts with melted butter. If you like, sprinkle a pinch of paprika over the top for extra color.
Bake uncovered at 375°F for 25 to 35 minutes, depending on thickness.
Check the temperature with an instant-read thermometer. You’re looking for 165°F in the thickest part of the chicken.
STEP SEVEN: Rest, then serve
Remove from the oven and let the chicken rest for 5 to 10 minutes.
This helps the juices stay in the chicken instead of running out on the cutting board. It also lets the filling set slightly, so it doesn’t spill out immediately when you slice.
Sprinkle with chopped parsley if you want a fresh finish.
WHY THIS METHOD WORKS
Stuffed chicken can be tricky if you rush it. The filling expands as it warms, and chicken breast can dry out if it overbakes.
This recipe keeps things steady:
-
The cream cheese blend stays creamy because it’s protected inside the chicken.
-
The butter on top helps the outside brown without needing heavy breading.
-
Baking to temperature (not time) gives you reliable results.
And once you do it once, the whole process feels easy.
RUTH’S CHRIS STUFFED CHICKEN SUBSTITUTIONS AND ADDITIONS
Want to tweak it without losing the steakhouse vibe? These swaps work well.
CHEESE:
-
Swap sharp cheddar for Monterey Jack, Colby Jack, or a cheddar blend.
-
Want a stronger flavor? Use a little grated Parmesan (about ¼ cup) mixed into the filling.
SEASONING:
-
Add ½ teaspoon dried parsley or dried chives to the filling.
-
Like a little heat? A pinch of cayenne or red pepper flakes wakes it up.
CHICKEN OPTIONS:
-
Chicken breasts work best, but thick boneless chicken thighs can be stuffed too. They may need a few extra minutes in the oven.
EXTRA FLAVOR:
-
Add 1 teaspoon Dijon mustard to the filling for a deeper tang.
-
Add finely minced green onion (about 2 tablespoons) for a mild bite.
COMMON STUFFED CHICKEN PROBLEMS (AND HOW TO FIX THEM)
Filling leaks out while baking:
That usually means the pocket was cut too close to the edge or wasn’t sealed well enough. Use more toothpicks next time, and try to cut the pocket deeper rather than wider.
Chicken turns dry:
It’s almost always overbaking. Pull at 165°F and rest. If your chicken breasts are very large, consider pounding slightly or slicing them down the middle into two smaller portions before stuffing.
Filling feels grainy:
Cream cheese that was too cold or cheese that didn’t melt smoothly can do that. Soften the cream cheese well and use freshly shredded cheddar if possible.
HOW TO SERVE RUTH’S CHRIS STUFFED CHICKEN
This chicken is rich, so it pairs best with sides that either soak up the flavor or add freshness.
Classic steakhouse-style sides:
-
Creamy mashed potatoes
-
Roasted asparagus or green beans
-
A simple Caesar-style salad
-
Buttered rice or fluffy noodles
Lighter pairings that still feel satisfying:
-
Roasted broccoli with lemon
-
A tomato-and-cucumber salad
-
Sautéed spinach with garlic
And don’t forget something to catch that cheesy sauce in the pan. A warm dinner roll or a slice of crusty bread is always a good idea.
MAKE AHEAD AND MEAL PREP
This recipe is a gift on busy days.
MAKE AHEAD:
Assemble the stuffed chicken breasts, seal with toothpicks, and place them in a covered container in the fridge for up to 24 hours. When you’re ready, bake as directed. If the chicken is very cold from the fridge, add 5 to 8 minutes to the bake time, then check temperature.
FREEZER (UNBAKED):
You can freeze the assembled chicken for up to 2 months. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the fridge before baking.
HOW TO STORE THIS RECIPE FOR RUTH’S CHRIS STUFFED CHICKEN
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 days.
IN THE FREEZER:
Freeze cooked stuffed chicken for up to 2 months. Wrap tightly to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
REHEATING (BEST METHODS)
Oven (best for texture):
Place chicken in a baking dish, add a splash of water or chicken broth to the bottom of the pan, cover with foil, and warm at 325°F for 15 to 20 minutes, or until hot.
Microwave (fastest):
Heat on medium power in 45-second intervals, resting between bursts. This helps the filling stay creamy instead of separating.
PRO TIP: Slice before reheating if you’re in a hurry. Smaller pieces warm more evenly and stay juicier.
RUTH’S CHRIS STUFFED CHICKEN FAQS
Can I use low-fat cream cheese?
You can, but the filling won’t be as rich and may not melt as smoothly. Full-fat gives you that classic steakhouse texture.
Do I have to sear the chicken first?
No. The sear adds flavor and color, but the recipe works perfectly if you skip it. If you’re short on time, go straight to baking.
How do I keep the filling from coming out?
Cut a deep pocket instead of a wide one, don’t overfill, and use enough toothpicks to close the seam. Resting after baking also helps the filling set.
What temperature should I bake it at?
375°F gives you a nice balance—hot enough to cook through without drying out the chicken.
How do I know it’s done?
Use a thermometer. Chicken is done at 165°F in the thickest part of the meat. Try not to poke the filling directly, since it can read hotter than the chicken.
Can I double the recipe?
Yes. Use a larger baking dish (or two dishes) so the chicken isn’t crowded. Crowding can cause steaming, and you want a nice bake.
Ruth’s Chris Stuffed Chicken
Ingredients
- 4 large boneless skinless chicken breasts (about 900g to 1,100g total)
- 8 ounces 225g cream cheese, softened
- 1½ cups 150g shredded sharp cheddar cheese
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt adjust to taste
- ½ teaspoon black pepper
- 2 tablespoons 28g unsalted butter, melted
- 1 tablespoon olive oil optional, for searing
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a bowl, mix cream cheese, cheddar, ranch seasoning, garlic powder, onion powder, paprika, black pepper, and salt until smooth.
- Pat chicken dry. Cut a deep pocket into the thick side of each breast without slicing all the way through.
- Divide filling evenly and stuff into each pocket. Secure with toothpicks.
- Optional: Heat olive oil in a skillet over medium-high heat. Sear chicken 1 to 2 minutes per side until lightly browned.
- Place chicken in the baking dish. Brush tops with melted butter.
- Bake 25 to 35 minutes, until chicken reaches 165°F in the thickest part.
- Rest 5 to 10 minutes before serving. Garnish with parsley if desired.
Notes
- Use an instant-read thermometer for best results.
- If assembling ahead, refrigerate up to 24 hours before baking. Add 5 to 8 minutes to bake time if starting cold.
- Don’t overfill the pockets—extra filling can bubble out. It still tastes great, but a snug fill seals better.
Nutrition
