Ruth Chris Stuffed Chicken
Making our copycat recipe for Ruth Chris Stuffed Chicken is surprisingly easy, and it tastes fabulous. With this easy chicken recipe, you can enjoy a wonderful dinner, in the comfort of your own home.
The Best Ruth Chris Stuffed Chicken
If you like Ruth Chris, you are going to be so excited to learn how you can easily make a copycat version of Ruth Chris’ Stuffed Chicken Breast at home, and for a fraction of the price. Making a copycat version of the stuffed chicken at home is easy to do, and you get to enjoy a fabulous tasting meal.
Ruth Chris’ Stuffed Chicken Breast Ingredients:
Chicken Breast. You can use regular boneless skinless chicken breast for a quick and easy meal. Or if you want to be more authentic to what Ruth Chris serves, you can purchase a whole chicken, then carve out the chicken breast, so that it has part of the legs and skin attached.
If you choose to carve out the chicken breast from a whole chicken, you will want to carefully remove any rib bones so that only the breast meat and leg bones remain.
Olive oil. We recommend using olive oil as a rub for the chicken. You want to rub it with olive oil before adding seasonings.
Garlic salt. Garlic salt is one of our favorite seasonings for this copycat recipe. When you sprinkle a bit of garlic salt on top of the chicken, it helps to add extra depth of flavoring.
Pepper. Along with the garlic salt, we also recommend that you season the chicken breast with fresh ground black pepper.
Cream cheese. Cream cheese is used as the basis for your stuffing in the stuffed chicken recipe. You can use full-fat or third-fat content cream cheese. Of course, you will get the creamiest flavor when you use full fat.
Shredded cheddar cheese. We recommend combining shredded cheddar cheese with cream cheese for your stuffing. Although you can use any type of shredded cheese, cheddar cheese gives you the best flavor.
Ranch dressing powdered seasoning. When you add a bit of ranch dressing powdered seasoning to the cream and cheese mixture, it will perfectly season the stuffing for your chicken.
Worcestershire sauce. We also recommend adding a bit of Worcestershire sauce to the filling for additional flavor.
Butter. To make this dish the most authentic, we recommend melting some butter and adding it along with your lemon seasonings to the top of this chicken before it is served.
Lemon juice. Adding a hint of lemon juice to your melted butter before serving the chicken will help to flavor your chicken as it is served, and make it most authentic to the original Ruth Chris dish.
Lemon pepper seasoning. We have also found adding a hint of lemon pepper seasoning to the chicken after it is drizzled with butter and lemon mixture will help season the chicken before serving and make it more authentic in flavor and presentation.
Parsley. Before serving, we recommend tapping your copycat Ruth Chris stuffed chicken with fresh or dried parsley for an added presentation appeal.
Thyme. You could also sprinkle the stuffed chicken with fresh or dried thyme leaves before serving the chicken if desired.
How to Make Ruth Chris Stuffed Chicken
Different types of chicken you could use for this recipe. We will cover how to prepare each one below, as well as how to stuff and serve the dish.
Make the Stuffing
Begin by preparing your filling for the chicken. In a mixing bowl add your cream cheese and beat until it is soft.
Into the mixing bowl add shredded cheese, ranch dressing powder, and Worcestershire sauce. Beat on high until combined. Scrape the edges of the bowl, to remove any stray filling.
Now that the stuffing is prepared, it’s time to prepare the chicken.
Boneless Skinless Chicken
The easiest way to make this copycat recipe is to use boneless skinless chicken. To use this type of chicken, you will want to use thick chicken breasts and cut a slit into each breast. Do not cut all the way through. You are simply wanting to create a pocket in the chicken.
Once each chicken breast has a pocket cut into it, take a scoop of your prepared filling, and stuff the chicken.
Once your chicken breasts are all stuffed, we recommend sticking a toothpick through the opening to help keep it closed.
Split Chicken Breast
If you are using split chicken breasts which are most authentic to the original Ruth Chris chicken, you will want to purchase a whole chicken, (unless you can purchase this cut, but most places don’t sell it) and then cut away the chicken breasts leaving the breast and front legs intact.
Now that you have the correct cut of chicken, remove any rib bones from the chicken breasts, but leave the legs and skin intact.
Cut a pocket slipped into each chicken breast, then stuff it with your prepared cream cheese filling.
If desired, use a toothpick to hold the pocket shut while baking.
Season the Chicken and Bake
When your chicken breasts are cut and stuffed, take each breast and rub it with olive oil. Sprinkle the entire outside of the chicken breast with garlic salt and freshly ground black pepper.
Place the chicken into a lightly greased baking dish. Add to the oven, and cook at 425°F for approximately 30 to 45 minutes or until the internal temperature of your chicken reaches 165°F. NOTE: When you are checking the doneness of your chicken, be sure you are checking the chicken, and not the filling, although the filling should also be cooked thoroughly.
When the chicken is nearly done baking, in a saucepan or microwave-safe bowl, melt the butter, and combine it with lemon juice, and lemon pepper seasoning.
Pour on top of the chicken and continue baking for a few more minutes until the chicken is done.
Remove the chicken from the oven, pull out the toothpicks, and allow the chicken to rest for a couple of minutes before serving.
To serve, plate your chicken, drizzle with your butter and lemon juice mixture, then garnish with parsley and thyme as desired. Serve right away and enjoy.
Tips and Tricks for Success:
Pocket. When you are cutting the pocket into the chicken breast to add the stuffing, it works best to cut a large pocket, with a small opening. This will help prevent the filling from falling out as it bakes.
Serve with Lemon Butter Drizzle. One of the delicious features of Ruth Chris’ stuffed chicken is that they serve it with a drizzle of lemon butter on the plate. For the most authentic presentation, we recommend that you do the same.
Substitutions:
Shredded Cheese. We recommend that you use shredded cheddar cheese for the best filling flavor. However, if you want to substitute the cheddar cheese for another flavor, you can definitely do this.
Serving Suggestions:
We believe that the best way to serve this copycat Ruth Chris stuffed chicken recipe is fresh from the oven with a drizzle of lemon butter and sprinkled with a bit of parsley and thyme.
If you wish to change things up, feel free, this is simply our preference for the most authentic copycat.
How to Store Stuffed Chicken
At room temperature. We recommend that this dish should not be left at room temperature any longer than two hours before it goes bad and must be thrown away.
Because of the meat, and dairy, this dish contains, it is not safe to be left out for very long.
Store in the fridge. Any leftovers are best stored in the fridge. To store in the fridge, transfer the leftover stuffed chicken into an air-tight container or seal them in a plastic storage bag, then place them into the fridge for up to three to four days.
Store in the freezer. You can also freeze your leftover stuffed chicken if desired. To freeze, transfer the leftovers to an air-tight container or seal it securely in a plastic freezer bag. Place in the freezer for up to two months.
Reheating Stuffed Chicken
How to reheat Ruth Chris stuffed chicken in the oven
To reheat your leftovers in the oven you will want to put them in an oven safe dish that has been lightly greased. Cover the dish and place it into the oven at 350°F for approximately 15 to 25 minutes, or until it is heated through.
How to reheat Ruth Chris stuffed chicken on the stovetop
You can also reheat the leftover stuffed chicken on the stovetop if desired. To do this place a pan over medium heat, add a little drizzle of oil, then add your leftover stuffed chicken. Cover and heat over medium heat until the chicken is warmed through.
How to reheat Ruth Chris stuffed chicken in the microwave
To microwave the leftover stuffed chicken, transfer the chicken to a microwave-safe plate or bowl. Cover with a damp paper towel then microwave for one to two minutes or until the chicken is warmed through.
Variations
There are many different variations of stuffed chicken that you can enjoy. Below are a few of the most common types.
Bacon-wrapped stuffed chicken
If you are a bacon lover, then perhaps you want to try making bacon-wrapped stuffed chicken.
To do this, simply prepare your chicken as instructed above, then wrap it in bacon using toothpicks to secure it as needed, then bake your chicken until it is done.
Garlic and Chives stuffed chicken
To make delicious garlic stuffed chicken you can also use the above recipe but add minced garlic and finely sliced chives or even green onions to the cream cheese mixture before adding it to your chicken as filling.
This makes a delicious, flavored cream cheese filling to your stuffed chicken.
Spicy stuffed chicken
You can also add a bit of spice to your stuffed chicken if you prefer. To do this, add some red pepper flakes to the cream cheese filling, then substitute your shredded cheddar cheese for pepper jack cheese.
You could also add peppers as desired for additional heat. Then simply replace the ranch dressing seasoning with Cajun seasoning, and enjoy your spicy stuffed chicken.
What to serve with Ruth Chris stuffed chicken
There are many side dishes or dessert options that you can enjoy alongside your stuffed chicken if desired. Below are a few of our favorites.
FAQs
How do you keep stuffed chicken breast closed?
The quickest and easiest way to keep stuffed chicken breast closed while it is cooking is to use a toothpick to secure the opening. Be sure to remove the toothpicks before serving.
How to store chicken breast leftovers?
The best way to store leftover stuffed chicken is in the fridge. Transfer the chicken to an airtight container or seal in a plastic storage bag before refrigerating.
How do you reheat Ruths Chris chicken breasts?
You can reheat Ruth Chris chicken breast in the oven, on the stove top, in the microwave, or even in the air fryer if you want.
How Do You Keep Cheese From Melting Out of Stuffed Chicken?
The best way to keep your cheese filling from melting out of the stuffed chicken is first to cut a small opening for the pocket, but a large packet. Then secure the pocket with toothpicks while it is cooking so that it does not open and lose the stuffing.
Can I cook Ruth Chris stuffed chicken in the air fryer?
But we do recommend that you cook the stuffed chicken in a regular oven, you can use an air fryer to cook your stuffed chicken if desired. Simply use the bake function on your air fryer, and you may also want to decrease the cooking time. Check on the chicken often so that it does not overcook.
Can you make this recipe in advance?
Yes, you can make this recipe in advance if you want. Simply bake your chicken ahead of time, store it in the fridge, then reheat it in the oven before serving.
Stuffed Chicken Breast
Making this easy stuffed chicken breast recipe is delicious, and allows you to enjoy a good meal similar to what you can enjoy at Ruth Chris, without the price tag.
We hope that you will give this delicious stuffed chicken breast recipe a try. We hope that this recipe will be one of your new favorites!
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Ruth Chris Stuffed Chicken Recipe
Ruth Chris Stuffed Chicken Copycat
Ingredients
- 2 Chicken breasts
- 2 Tbsp Olive oil
- 1 tsp Garlic salt
- ½ tsp Pepper
Filling
- 8 oz Cream cheese
- 1 cup Shredded cheddar cheese
- 2 tsp Ranch dressing powdered seasoning
- 1 tsp Worcestershire sauce
Topping
- 4 Tbsp Butter
- 1½ tsp Lemon juice
- 1 tsp Lemon pepper seasoning
- Parsley to taste
- Thyme to taste
Instructions
- Different types of chicken you could use for this recipe. We will cover how to prepare each one below, as well as how to stuff and serve the dish.
Make the Stuffing
- Begin by preparing your filling for the chicken. In a mixing bowl add your cream cheese and beat until it is soft.
- Into the mixing bowl add shredded cheese, ranch dressing powder, and Worcestershire sauce. Beat on high until combined. Scrape the edges of the bowl, to remove any stray filling.
- Now that the stuffing is prepared, it’s time to prepare the chicken.
Boneless Skinless Chicken
- The easiest way to make this copycat recipe is to use boneless skinless chicken. To use this type of chicken, you will want to use thick chicken breasts and cut a slit into each breast. Do not cut all the way through. You are simply wanting to create a packet in the chicken.
- Once each chicken breast has a pocket cut into it, take a scoop of your prepared filling, and stuff the chicken.
- Once your chicken breasts are all stuffed, we recommend sticking a toothpick through the opening to help keep it closed.
Split Chicken Breast
- If you are using split chicken breasts which are most authentic to the original Ruth Chris chicken, you will want to purchase a whole chicken, (unless you can purchase this cut, but most places don’t sell it) and then cut away the chicken breasts leaving the breast and front legs intact.
- Now that you have the correct cut of chicken, remove any rib bones from the chicken breasts, but leave the legs and skin intact.
- Cut a pocket slipped into each chicken breast, then stuff it with your prepared cream cheese filling.
- If desired, use a toothpick to hold the pocket shut while baking.
Season the Chicken and Bake
- When your chicken breasts are cut and stuffed, take each breast and rub it with olive oil. Sprinkle the entire outside of the chicken breast with garlic salt and freshly ground black pepper.
- Place the chicken into a lightly greased baking dish. Add to the oven, and cook at 425°F for approximately 30 to 45 minutes or until the internal temperature of your chicken reaches 165°F. NOTE: When you are checking the doneness of your chicken, be sure you are checking the chicken, and not the filling, although the filling should also be cooked thoroughly.
- When the chicken is nearly done baking, in a saucepan or microwave-safe bowl, melt the butter, and combine it with lemon juice, and lemon pepper seasoning.
- Pour on top of the chicken and continue baking for a few more minutes until the chicken is done.
- Remove the chicken from the oven, pull out the toothpicks, and allow the chicken to rest for a couple of minutes before serving.
- To serve, plate your chicken, drizzle with your butter and lemon juice mixture, then garnish with parsley and thyme as desired. Serve right away and enjoy.
