✔ Updated · fixed filling amounts, 165°F doneness + sides
My Ruth's Chris stuffed chicken is a copycat-style take inspired by the steakhouse favorite: juicy, skin-on chicken breasts filled with a creamy mix of cream cheese, sharp cheddar, ranch dressing and fresh thyme, then dusted with garlic powder and paprika and roasted until the skin is golden and crisp.
At a glance
The one tip that matters: Check doneness in the thickest part of the meat, not the cheese filling. The chicken is ready at 165°F, and the filling will be hot and melty by then.
It is easy enough for a weeknight but special enough for a date night at home, and it takes about an hour from start to finish. For side ideas that suit stuffed chicken, see what to serve with chicken Kiev. Want another restaurant chicken? Try our BJ’s parmesan crusted chicken.
Why You'll Love This Stuffed Chicken
- Crisp skin, juicy chicken and a creamy, cheesy, herby center in every slice.
- Steakhouse-style at home with everyday ingredients and no special equipment.
- Easy to scale: make two for date night or double it for a dinner party.
About This Copycat Stuffed Chicken
This is a copycat-style recipe inspired by the stuffed chicken breast from Ruth's Chris Steak House, not the restaurant's own recipe: a crisp, skin-on chicken breast with a rich, cheesy herb filling that melts as it roasts.
The filling is the star, and I could eat it with a spoon. Cream cheese makes it creamy, sharp cheddar adds flavor, ranch dressing brings tang and herbs, and fresh thyme keeps it tasting fresh (I pick mine from a pot by the back door). Leaving the skin on protects the lean breast meat in a hot oven, so it stays juicy while the skin turns golden.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Choose thick breasts. Breasts of 8 to 10 ounces are thick enough to hold a deep pocket. Thin breasts tear easily and cook through before the skin crisps.
- Chill the filling. Ten minutes in the fridge firms up the cream cheese so it is easy to stuff and less likely to leak in the oven.
- Don't overfill. Leave a little room at the edges of the pocket and seal it with 3 to 5 toothpicks. Any gaps let the cheese escape and burn on the pan.
- Dry the skin well. Pat the chicken dry with paper towels before seasoning, and make sure the oven is fully heated, for the crispiest skin.
- Use a thermometer. Check the thickest part of the meat, not the filling. Pull the chicken at 165°F and rest it for 5 minutes before slicing.
- Skinless works too. Wrap skinless breasts in a slice of bacon, or simply roast them for 25 to 30 minutes, still checking for 165°F.
Ruth’s Chris-Inspired Stuffed Chicken Breast
2
servings20
minutes35
minutes720
kcal1
hourA copycat-style stuffed chicken inspired by Ruth’s Chris Steak House: skin-on chicken breasts filled with a creamy cheddar, cream cheese, ranch and fresh thyme stuffing, seasoned with garlic powder and paprika and roasted at 425°F until the skin is crisp and the chicken reaches 165°F.
Ingredients
- For the Cheese Filling
4 oz cream cheese, softened
1/2 cup shredded sharp cheddar
2 tablespoons ranch dressing
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon Worcestershire sauce
1 pinch salt and black pepper
- For the Chicken
2 boneless, skin-on chicken breasts (8 to 10 oz each)
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
- Make the Filling
- Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- In a bowl, stir together the cream cheese, cheddar, ranch dressing, thyme, Worcestershire sauce and a pinch of salt and pepper until you have a thick, smooth paste. Chill it for 10 minutes while you prepare the chicken, so it is easier to stuff.
- Stuff the Chicken
- Pat the chicken dry. Lay each breast skin side down and, with a small sharp knife, cut a deep pocket into the thickest long side, stopping about 1/2 inch from the other edges so the filling can’t escape.
- Spoon or press half of the filling into each pocket, spreading it evenly without overfilling.
- Press the edges closed and pin them with 3 to 5 wooden toothpicks so there are no gaps.
- Season and Roast
- Turn the breasts skin side up on the baking sheet. Rub the skin with the oil and sprinkle evenly with the garlic powder, paprika, salt and pepper.
- Roast for 30 to 35 minutes, until the skin is golden and crisp and an instant-read thermometer in the thickest part of the meat (not the filling) reads 165°F (74°C).
- Rest the chicken for 5 minutes, remove the toothpicks, then slice and serve with the pan juices.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Stuffed Chicken
For a steakhouse-style dinner, serve it with creamy mashed potatoes, buttery green beans or roasted asparagus, and a crisp side salad. A spoonful of pan sauce made with chicken demi glace makes it even richer. For more weeknight ideas, browse our chicken breast recipes.
See Also: Pepperidge Farm Stuffing Recipe
Frequently Asked Questions
What is in Ruth's Chris-style stuffed chicken?
This copycat-style version stuffs skin-on chicken breasts with a mix of cream cheese, sharp cheddar, ranch dressing, fresh thyme and a dash of Worcestershire sauce, then seasons the skin with garlic powder, paprika, salt and pepper before roasting.
What temperature should stuffed chicken be cooked to?
Cook stuffed chicken until the thickest part of the meat reaches 165°F (74°C) on an instant-read thermometer. Measure the meat, not the cheese filling, then rest it for 5 minutes before slicing.
How long do you bake stuffed chicken breasts at 425°F?
Thick, skin-on stuffed breasts of 8 to 10 ounces take about 30 to 35 minutes at 425°F. Smaller or skinless breasts may be done in 25 minutes, so start checking the temperature early.
Can I make stuffed chicken ahead of time?
Yes. Stuff and pin the breasts, then cover and refrigerate them for up to 24 hours. Season just before roasting and add a few minutes to the cooking time if they go into the oven cold.
What can I use instead of ranch dressing?
Use 2 tablespoons of sour cream or mayonnaise with a pinch of garlic powder, onion powder and dried dill. A garlic-and-herb soft cheese can also replace both the ranch and some of the cream cheese.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 15 to 20 minutes, until hot all the way through (165°F), which keeps the skin crisper than a microwave.
🎄 Cooking the Christmas meal? Browse our Christmas dinner ideas, with sides, desserts and a roast chart.
