Description
This Ruth’s Chris Stuffed Chicken Copycat is a rich, restaurant-style dish made at home. Juicy chicken breasts are filled with a creamy, cheesy ranch-seasoned filling, then baked until golden and bubbling for a luxurious and satisfying dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack or mozzarella cheese (optional)
- 1 tbsp ranch seasoning mix (or 1/2 tsp each garlic powder and onion powder)
- 2 tbsp chopped fresh parsley or chives (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil or melted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a bowl, mix cream cheese, shredded cheddar, optional Monterey Jack, ranch seasoning, and herbs until smooth.
- Cut a pocket into each chicken breast without slicing all the way through.
- Stuff the cheese mixture into the chicken breasts. Use toothpicks to secure if needed.
- Season chicken with salt and pepper, and drizzle with olive oil or melted butter.
- Place in the baking dish and bake for 25–30 minutes, or until chicken is fully cooked and golden on top.
- Let rest for 5 minutes before serving.
Notes
- Swap cheddar for gouda, gruyère, or fontina for a richer flavor.
- Add chopped spinach or sun-dried tomatoes for a twist.
- Coat chicken with crushed pork rinds or almond flour for added texture.
- Wrap in prosciutto before baking for a crispy, salty finish.
- Garnish with parsley or a drizzle of garlic butter for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg
