Indulge in Ruth’s Chris Stuffed Chicken

why make this recipe

Ruth’s Chris Stuffed Chicken is a rich and flavorful dish that many people enjoy at the famous steakhouse.

Making a copycat version at home allows you to indulge in this delicious meal without the restaurant price tag. Plus, it’s a fun cooking project that the whole family will love!

how to make Ruth’s Chris Stuffed Chicken

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)

Directions:

1. Preheat your oven to 450°F (230°C). Line a baking sheet or use an oven-safe skillet to prepare your stuffed chicken.
2. In a mixing bowl, beat the cream cheese until smooth. Then, stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.
3. Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into the thick side of each breast, being careful not to slice all the way through. Season the outside of the chicken with salt and pepper.
4. Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal. If needed, secure the pockets with toothpicks.
5. Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts, skin-side down, in the hot pan and sear for 3-4 minutes until the skin is golden brown.
6. Flip the chicken 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 is bubbly.
7. Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve the Ruth’s Chris Stuffed Chicken Copycat sizzling hot.

how to serve Ruth’s Chris Stuffed Chicken

Serve this stuffed chicken hot, with a side of your favorite vegetables or a fresh salad. You can also pair it with mashed potatoes or rice to soak up any delicious cheese sauce.

how to store Ruth’s Chris Stuffed Chicken

To store leftover stuffed chicken, let it cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply microwave or bake in the oven until heated through.

tips to make Ruth’s Chris Stuffed Chicken

• Make sure the cream cheese is softened to easily mix with the other cheeses.
• Don’t overfill the chicken pockets; you want to seal them properly without the filling spilling out.
• Use a meat thermometer to check the chicken’s internal temperature for perfect doneness.
• For added flavor, try marinating the chicken for a few hours before cooking.

variation

Feel free to mix up the cheese in the filling! You can use mozzarella, gouda, or even feta for a different taste. Adding spinach, sun-dried tomatoes, or other veggies can also enhance the filling.

FAQs

Can I use skinless chicken breasts?
Yes, you can use skinless chicken breasts, but the skin adds flavor and helps keep the chicken moist.

Can I make this dish ahead of time?
Yes, you can prepare the stuffed chicken and store it in the fridge before baking. Just make sure to bake it the same day for best results.

What should I serve with Ruth’s Chris Stuffed Chicken?
This dish pairs well with mashed potatoes, steamed vegetables, or a light salad. Choose sides that complement the flavors of the stuffed chicken.