Ruth’s Chris Stuffed Chicken Copycat Recipe
Introduction
Enjoy a delicious homemade version of Ruth’s Chris Stuffed Chicken that melts with cheesy goodness inside crispy, golden chicken skin. This recipe combines creamy cheeses and flavorful seasonings for an indulgent dinner that’s surprisingly easy to prepare.
Ingredients
- 4 oz cream cheese, softened
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp paprika
- 2 large boneless skin-on chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Chopped fresh parsley (optional)
Instructions
- Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet or prepare an oven-safe skillet for cooking the stuffed chicken.
- Step 2: In a mixing bowl, beat the cream cheese until smooth. Stir in Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.
- Step 3: Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into the thick side of each breast without slicing all the way through. Season the outside with salt and pepper.
- Step 4: Spoon half of the cheese filling into each chicken pocket, pressing the edges to seal. Secure with toothpicks if needed.
- Step 5: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place chicken breasts skin-side down in the hot pan and sear for 3-4 minutes until skin is golden brown.
- Step 6: Flip the chicken over and transfer the skillet to the oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
- Step 7: Remove chicken from the oven and let rest 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve immediately.
Tips & Variations
- To add a smoky flavor, sprinkle a pinch of smoked paprika into the cheese filling.
- Use a meat thermometer to avoid overcooking and ensure juicy chicken.
- For a spicier twist, add a dash of cayenne pepper to the cheese mixture.
- Fresh herbs like thyme or rosemary can be added to the cheese for extra aroma.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered skillet over low heat or in a 350°F (175°C) oven until heated through, to maintain the chicken’s juiciness and the cheese’s creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts without skin for this recipe?
Yes, but the skin helps keep the chicken juicy and adds crispiness. Without skin, be careful not to overcook to prevent dryness.
What can I substitute for Worcestershire sauce?
You can use soy sauce or a combination of soy sauce and a splash of lemon juice for a similar tangy, savory flavor if Worcestershire sauce is unavailable.
PrintRuth’s Chris Stuffed Chicken Copycat Recipe
Enjoy a restaurant-quality entrée at home with this Ruth’s Chris Stuffed Chicken Copycat recipe featuring juicy chicken breasts stuffed with a creamy blend of cheeses and spices, seared to golden perfection, and baked until bubbly and tender.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Filling Ingredients
- 4 oz cream cheese, softened
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp paprika
Chicken Ingredients
- 2 large boneless skin-on chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C). Prepare a baking sheet or an oven-safe skillet for cooking the stuffed chicken breasts.
- Prepare the Cheese Filling: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the Monterey Jack cheese, sharp cheddar cheese, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until all ingredients are thoroughly combined.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Carefully cut a deep pocket into the thick side of each breast without cutting through completely. Season the outside of each chicken breast with salt and black pepper.
- Stuff the Chicken: Spoon half of the cheese filling into the pocket of each chicken breast. Press the edges of the chicken together to seal the filling inside. Secure with toothpicks if necessary to keep the filling contained.
- Sear the Chicken: Heat olive oil and unsalted butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts skin-side down in the hot skillet and sear for 3-4 minutes until the skin turns golden brown and crisp.
- Bake the Chicken: Flip the chicken breasts over and transfer the skillet to the preheated oven. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C) and the cheese filling is bubbly and hot.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove any toothpicks used to secure the pockets. Garnish with chopped fresh parsley if desired and serve immediately while hot.
Notes
- Make sure not to cut all the way through the chicken breasts when creating the pockets to prevent cheese from leaking out during cooking.
- Using an oven-safe skillet simplifies the process by allowing you to sear and bake in the same pan.
- Allow the chicken to rest after baking to retain its juices and improve flavor.
- Adjust seasoning according to taste; you can add more or less paprika or Worcestershire sauce based on preference.
- Remove toothpicks before serving to avoid any choking hazards.
Keywords: stuffed chicken, Ruth’s Chris copycat, cheese stuffed chicken, baked chicken breast, creamy chicken recipe, restaurant-style chicken
