Ruth’s Chris Stuffed Chicken: A Restaurant-Quality Masterpiece at Home

Tired of serving ordinary chicken dinners that lack excitement? Ruth’s Chris Stuffed Chicken brings restaurant-quality elegance to your dinner table with juicy, flavor-packed chicken that will impress even your most discerning guests.

This recipe transforms simple chicken breasts into a gourmet experience that’s surprisingly easy to master at home. As a culinary enthusiast who’s tested countless chicken recipes for Cooks Foody, I’ve refined this method to capture the essence of Ruth’s Chris famous stuffed chicken while making it accessible for home cooks of all skill levels.

In this guide, you’ll discover how to select the perfect chicken, create a rich stuffing that bursts with flavor, achieve that perfect golden crust, and serve a meal that rivals your favorite steakhouse experience.

Whether you’re planning a special date night or simply elevating your weeknight dinner routine, this Ruth’s Chris Stuffed Chicken recipe delivers exceptional results every time.

Why Ruth’s Chris Stuffed Chicken Works

Ruth’s Chris Stuffed Chicken isn’t just delicious it’s designed for success in your kitchen:

• Uses affordable boneless chicken breasts available at any grocery store
• Features a flexible stuffing that works with ingredients you likely have on hand
• Requires basic kitchen equipment no specialty tools needed
• Creates an impressive presentation with minimal effort
• Offers make-ahead options for busy schedules
• Delivers restaurant-quality results at a fraction of the cost

Choosing the Right Chicken for Ruth’s Chris Stuffed Chicken

Best Chicken Cuts for Ruth’s Chris Stuffed Chicken

For authentic Ruth’s Chris Stuffed Chicken, boneless, skinless chicken breasts are essential. Look for breasts that are:

• Uniform in size (about 8-10 ounces each)
• Thick enough to create a pocket for stuffing
• Fresh rather than previously frozen for optimal texture

Buying Tips for Ruth’s Chris Stuffed Chicken

When shopping for chicken to recreate Ruth’s Chris Stuffed Chicken:

• Choose organic or free-range chicken for better flavor
• Look for plump breasts with a pinkish color (avoid any with gray tones)
• Buy from a reputable butcher who can provide freshly cut breasts
• Ask for slightly larger breasts that will be easier to stuff

Substitutions for Ruth’s Chris Stuffed Chicken

If you’re looking to vary your Ruth’s Chris Stuffed Chicken experience:

• Chicken thighs can be butterflied and stuffed for a more flavorful, budget-friendly option
• Turkey cutlets work well for a holiday-inspired variation
• For a smaller portion, chicken tenders can be rolled around the filling instead of stuffed

Ingredients & Prep for Ruth’s Chris Stuffed Chicken

Chicken Prep Essentials for Ruth’s Chris Stuffed Chicken

Properly preparing your chicken is crucial for Ruth’s Chris Stuffed Chicken success:

1. Pat chicken breasts completely dry with paper towels
2. Carefully cut a pocket into the thickest part of each breast without cutting through
3. Pound the breasts slightly to even thickness (about ¾ inch) around the pocket
4. Season both inside and outside with salt and pepper

Stuffing Ingredients for Ruth’s Chris Stuffed Chicken

• Cream cheese (4 oz, softened)
• Garlic (3 cloves, minced)
• Fresh herbs (2 tbsp chopped parsley, 1 tbsp thyme)
• Parmesan cheese (¼ cup, freshly grated)
• Mozzarella cheese (½ cup, shredded)
• Sun-dried tomatoes (¼ cup, chopped)
• Spinach (1 cup, fresh, chopped)
• Salt and pepper (to taste)

Coating Essentials for Ruth’s Chris Stuffed Chicken

• All-purpose flour (½ cup)
• Garlic powder (1 tsp)
• Onion powder (1 tsp)
• Paprika (½ tsp)
• Eggs (2, beaten)
• Panko breadcrumbs (1 cup)
• Butter (4 tbsp)
• Olive oil (2 tbsp)

Step-by-Step Cooking Instructions for Ruth’s Chris Stuffed Chicken

Pre-Cooking Prep for Ruth’s Chris Stuffed Chicken

1. Preheat your oven to 375°F (190°C)
2. Mix all stuffing ingredients in a bowl until well combined
3. Carefully spoon 2-3 tablespoons of the mixture into each chicken pocket
4. Secure with toothpicks to prevent filling from leaking
5. Set up a breading station: flour mixture, beaten eggs, and seasoned panko

Cooking Method for Ruth’s Chris Stuffed Chicken

1. Dredge stuffed chicken in flour mixture, shake off excess
2. Dip in beaten eggs, ensuring complete coverage
3. Coat thoroughly with panko breadcrumbs, pressing gently to adhere
4. Heat butter and olive oil in an oven-safe skillet over medium-high heat
5. Sear chicken for 3-4 minutes per side until golden brown
6. Transfer skillet to preheated oven and bake for 20-25 minutes

Doneness Check for Ruth’s Chris Stuffed Chicken

The chicken is done when:

• Internal temperature reaches 165°F (74°C) at the thickest part
• Juices run clear when pierced
• Coating is golden brown and crispy
• Cheese filling is hot and melted

Resting Ruth’s Chris Stuffed Chicken

Allow the chicken to rest for 5-7 minutes before serving to:

• Let the juices redistribute throughout the meat
• Allow the filling to set slightly
• Prevent hot filling from causing burns when cut
• Complete the carryover cooking process

Pro Tips for Perfect Ruth’s Chris Stuffed Chicken

Avoiding Tough Ruth’s Chris Stuffed Chicken

• Don’t overstuff the chicken pockets it will make them difficult to cook evenly
• Maintain medium heat when searing to prevent burning the coating
• Use a meat thermometer to avoid overcooking
• Consider brining the chicken breasts for 30 minutes before starting for extra juiciness

Tool Recommendations for Ruth’s Chris Stuffed Chicken

• Sharp paring knife for creating clean pockets
• Meat mallet or heavy bottom pan for even pounding
• Cast-iron skillet for perfect searing and oven transfer
• Instant-read thermometer for precise doneness
• Toothpicks or kitchen twine for securing

Storage & Reheating Ruth’s Chris Stuffed Chicken

• Refrigerate leftovers in an airtight container for up to 3 days
• Reheat in a 325°F oven for 15-20 minutes to maintain crispness
• For best results, slice leftover chicken before reheating
• Freezing is not recommended as the texture of the coating deteriorates

Looking for more chicken inspiration? Check out our Mediterranean Lemon Chicken Recipe for another flavorful option!

Flavor Variations for Ruth’s Chris Stuffed Chicken

Herb Garden Ruth’s Chris Stuffed Chicken

Transform your Ruth’s Chris Stuffed Chicken with a fresh herb focus:

• Add chopped basil, oregano, and rosemary to the filling
• Mix herbs into the breadcrumb coating
• Serve with a light herb butter sauce

Mediterranean Ruth’s Chris Stuffed Chicken

Give your Ruth’s Chris Stuffed Chicken a Mediterranean twist:

• Add feta cheese, olives, and roasted red peppers to the stuffing
• Include lemon zest in both the filling and coating
• Serve with a side of tzatziki sauce

Spicy Ruth’s Chris Stuffed Chicken

Heat up your Ruth’s Chris Stuffed Chicken:

• Add diced jalapeños and pepper jack cheese to the filling
• Include cayenne pepper in the breadcrumb mixture
• Serve with a spicy aioli for dipping

Stuffing Variation Comparison

Serving Suggestions for Ruth’s Chris Stuffed Chicken

Create a complete Ruth’s Chris experience by serving your stuffed chicken with:

• Creamy garlic mashed potatoes or Sweet Potato Rounds for a colorful alternative
• Roasted asparagus with lemon zest
• Sautéed mushrooms in butter and thyme
• Crisp garden salad with balsamic vinaigrette
• Dinner rolls with whipped butter

For a special occasion meal, consider adding a dessert like our Candy Cane Brownie Bombs to end on a sweet note!

FAQs About Ruth’s Chris Stuffed Chicken

Can I prepare Ruth’s Chris Stuffed Chicken ahead of time?
Yes! You can stuff the chicken and refrigerate it up to 24 hours before cooking. Bread the chicken just before cooking for the crispiest results.

How do I prevent the filling from leaking out?
Create a deep pocket rather than cutting all the way through, use toothpicks to secure the opening, and avoid overstuffing.

Can I use frozen chicken breasts?
Fresh is best, but if using frozen, thaw completely in the refrigerator and pat very dry before stuffing.

What if I don’t have an oven-safe skillet?
Sear the chicken in any skillet, then transfer to a baking dish to finish in the oven.

How do I fix undercooked Ruth’s Chris Stuffed Chicken?
If the coating is browning too quickly but the chicken isn’t done, cover loosely with foil and continue baking until the internal temperature reaches 165°F.

Why You’ll Love Ruth’s Chris Stuffed Chicken

Ruth’s Chris Stuffed Chicken brings the steakhouse experience home with its perfect balance of crispy exterior and juicy, flavorful interior. The creamy, cheesy filling complements the tender chicken perfectly, creating a dish that feels special enough for celebrations yet simple enough for weeknight cooking.

The versatility of this recipe lets you customize to your taste preferences while maintaining that signature Ruth’s Chris elegance. Plus, you’ll save significantly compared to restaurant prices while impressing your family or guests with your culinary skills.

For more delicious recipes and cooking inspiration, follow us on Pinterest where we share new ideas daily to help you bring restaurant-quality dishes to your home kitchen!

Mastering Ruth’s Chris Stuffed Chicken at Home

Now that you have all the secrets to creating Ruth’s Chris Stuffed Chicken in your own kitchen, it’s time to put your skills to the test. This recipe strikes the perfect balance between impressive and approachable it looks and tastes like a restaurant specialty but comes together with straightforward techniques any home cook can master.

Ruth’s Chris Stuffed Chicken: A Restaurant-Quality Masterpiece at Home

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• Author: Jack
• Total Time: 45 mins
• Yield: 4 servings 1x

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Description

Ruth’s Chris Stuffed Chicken a restaurant-quality favorite! Tender, juicy chicken breasts stuffed with a rich blend of cream cheese, cheddar, and herbs, baked until golden and irresistibly creamy inside.

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Ingredients

Scale 1x2x3x

4 boneless, skin-on chicken breasts

8 oz (225g) cream cheese, softened

1 cup shredded sharp cheddar cheese

1 tbsp dry Hidden Valley Ranch seasoning (or 1 tsp each garlic powder, onion powder, and parsley)

1/2 tsp paprika

Salt and black pepper, to taste

1 tbsp olive oil

1 tbsp butter

Fresh parsley, for garnish

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Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking dish.

2. In a medium bowl, mix cream cheese, cheddar cheese, and ranch seasoning until smooth and well combined.

3. Pat chicken breasts dry with paper towels. Using a sharp knife, carefully slice a pocket into the thick side of each breast.

4. Stuff each chicken breast evenly with the cheese mixture.

5. Secure the opening with toothpicks to prevent filling from leaking.

6. Season the outside of each chicken breast with salt, pepper, and paprika.

7. Heat olive oil and butter in a large oven-safe skillet over medium-high heat.

8. Sear chicken skin-side down for 3–4 minutes until golden, then flip and cook for another 2 minutes.

9. Transfer skillet to the oven and bake for 20–25 minutes, until chicken is cooked through (internal temp 165°F / 74°C).

10. Remove from oven, rest for 5 minutes, and garnish with fresh parsley before serving.

Notes

For extra flavor, mix chopped green onions or cooked bacon into the filling.

Use mozzarella or Monterey Jack cheese for a milder taste.

To make it lighter, substitute Greek yogurt for half of the cream cheese.

Pairs beautifully with mashed potatoes, roasted asparagus, or a simple Caesar salad.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 560
• Sugar: 2g
• Sodium: 680mg
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 52g
• Cholesterol: 165mg

Keywords: Ruth’s Chris stuffed chicken, cream cheese stuffed chicken, restaurant copycat, baked chicken breast, cheesy chicken recipe