Indulge in Ruth’s Chris Stuffed Chicken Copycat at Home! Recipe
Enjoy a rich and creamy Ruth’s Chris Stuffed Chicken Copycat recipe that features tender chicken breasts filled with a savory blend of cream cheese, Monterey Jack, and sharp cheddar cheeses, seasoned with Worcestershire sauce and spices, then seared and baked to perfection. This dish makes a perfect comforting meal with a golden, crispy skin and a luscious cheese filling.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Cheese Filling
- 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
- 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 Oven: Preheat your oven to 450°F (230°C). Prepare a baking sheet or an oven-safe skillet to use for baking the stuffed chicken.
- Prepare Cheese Filling: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until the mixture is well combined.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the thick side of each breast without cutting all the way through. Season the outside of the chicken with salt and pepper evenly.
- Stuff Chicken: Spoon half of the cheese filling into each chicken pocket. Press the edges together to seal the filling inside. If necessary, secure the pocket with toothpicks to ensure it stays closed during cooking.
- Sear Chicken: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts skin-side down into the hot skillet. Sear for 3 to 4 minutes until the skin turns golden brown and crispy.
- Bake Chicken: Flip the chicken breasts over and transfer the skillet to the preheated oven. Bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese filling is bubbly and heated through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to retain juices. Remove any toothpicks used and garnish with chopped fresh parsley if desired. Serve immediately while hot and enjoy your Ruth’s Chris Stuffed Chicken Copycat.
Notes
- Ensure not to cut all the way through the chicken breasts to avoid cheese oozing out during cooking.
- Use an oven-safe skillet for an easy transition from stovetop to oven.
- Let the chicken rest after baking to keep it moist and flavorful.
- Adjust seasoning in the cheese filling according to your taste preference.
- For a low-fat version, use reduced-fat cheeses and less butter or olive oil.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 510
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
Keywords: stuffed chicken, Ruth's Chris copycat, creamy stuffed chicken, baked chicken breast recipe, cheese stuffed chicken, easy dinner recipe
