Ruth’s Chris Stuffed Chicken
This restaurant-style stuffed chicken is baked until juicy and filled with a rich, creamy cheddar ranch filling that tastes like a steakhouse favorite at home.
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
Serving: 240gCalories: 520kcalCarbohydrates: 3gProtein: 47gFat: 35gSaturated Fat: 18gCholesterol: 170mgSodium: 820mgSugar: 2gCalcium: 260mgIron: 2mg