Ruth's Chris Stuffed Chicken Breast Copycat Recipe

Two stuffed chicken breasts on a white plate next to salt and pepper shaker.

Ruth's Chris Stuffed Chicken Breast Copycat Recipe

Author: Jessica Haggard

Make this quick and easy Ruth's Chris Stuffed Chicken for dinner tonight. This budget-friendly meal boasts chicken breasts stuffed with a rich blend of cream cheese, cheddar cheese, dry Ranch seasoning, and Worcestershire sauce. Bake until golden brown, and then sit down to dine on a restaurant-style comfort food copycat recipe at home.

4.65 from 216 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner

Cuisine Copycat

Servings servings

Calories 502 kcal

Ingredients

2 large boneless chicken breasts
8 ounces cream cheese
1 cup shredded cheddar cheese
1 ounce dry Ranch seasoning mix ⅓ of the DIY mix listed below
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika

DIY Ranch Seasoning Mix

2 ounces buttermilk powder
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Preheat oven to 450 degrees F (230 degrees C).
Mix the cream cheese, shredded cheese, seasoning mix, and Worcestershire sauce together in a medium mixing bowl. Divide the mixture in half and roll each one with your hands to form a log, tapered on the ends.
Open a pocket in each chicken breast by slicing lengthwise with a sharp knife, cut as deep as you can without separating the meat completely. Open and stuff one cream cheese log into each of the pockets. Use optional toothpicks to hold the breast meat in place. Combine the salt, pepper, and paprika in a small bowl. Sprinkle evenly over the tops of the chicken breasts.
Arrange the stuffed chicken on a baking sheet lined with parchment paper or foil.
Cook for 30-35 minutes until the internal temperature reaches 165 degrees F (74 degrees C).

Notes

I turned the chicken breasts upside down, putting the skin side down on the cutting board, before cutting the pocket open. This helps cut more precisely in two equal halves.

Nutrition

Serving: 1gCalories: 502kcalCarbohydrates: 18gProtein: 36gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 146mgSodium: 1626mgFiber: 1gSugar: 11g

Did you make this recipe?Please and share your experience with us! Your feedback means a lot to the entire community.