Ruth Chris Stuffed Chicken Recipe

This Ruth’s Chris Stuffed Chicken is incredibly tender, juicy, and packed with the same creamy, cheesy filling you get at the restaurant. The seasoned chicken bakes to buttery perfection, while the rich ranch-cheddar-cream cheese stuffing melts into the meat just like the famous Ruth’s Chris entrée. If you’ve tried my Ruth's Chris Lobster Mac and Cheese, you already know how spot-on my copycat recipes are — and this stuffed chicken is no different. It captures that signature Ruth’s Chris flavor and restaurant-quality texture but uses simple, accessible ingredients and requires almost no prep work. 

Why I Love This Ruth Chris Stuffed Chicken

If you’ve ever eaten at Ruth’s Chris Steakhouse, chances are you’ve heard people rave about their stuffed chicken — it’s one of the most iconic entrées on the menu. The first time I ordered it, I remember wondering how a chicken breast could be that juicy and how the filling could taste so creamy and rich. After a few attempts in my own kitchen (and a lot of taste-testing on my family), I created this version — and I’m not exaggerating when I say it tastes unbelievably close to the original.

What I love most about this recipe is that it delivers true steakhouse quality without requiring anything fancy. The chicken stays incredibly tender, the filling melts perfectly into every bite, and the paprika-ranch-cheddar flavor combination captures exactly what makes the restaurant version so famous. You get that buttery, slightly smoky, perfectly seasoned crust on the outside with a molten creamy center — it’s everything you want in a stuffed chicken breast.

And the best part? This dish actually comes together faster than ordering takeout from the restaurant. It takes under an hour from start to finish, and most of that time is completely hands-off while the chicken bakes. That gives you time to prepare the perfect sides — like my Ruth Chris creamed spinach or this Ruth Chris sweet potato casserole — so you can recreate a full Ruth's Chris Steak House dinner right at home.

This stuffed chicken is one of those meals that feel special, taste indulgent, and always impress. Whether you’re making it for a weeknight dinner or hosting guests, it’s a recipe that delivers restaurant-worthy results every single time.

Don't just take my word for it though, here's what one of our readers who made it had to say about it:

This lived up to the hype. I got to Ruth's often and it tasted like it came out of their kitchen. -Marlene

Ingredients

This stuffed chicken recipe uses common ingredients to recreate the iconic flavor of Ruth's Chris. 

So, if you don't have all of the ingredients in your kitchen, I definitely suggest picking them up from the store! Here's everything you'll need: 

• 2 Large Chicken Breasts (or 4 small chicken breasts)
• (2) 8 oz packages of cream cheese
• 1 Cup shredded sharp cheddar cheese
• 1 Packet dry Hidden Valley Ranch seasoning
• ½ Teaspoon pepper
• 2 Teaspoon Worcestershire sauce (*add this into the cheese sauce before you mix it all up*)
• Salt, pepper, garlic & onion powder to taste
• Paprika for color
• 3 Tbsp. Butter

If you end up going to the store, check to see if you have the 5 ingredients for this Easy Biscuit Recipe. It's a great side to pair with this stuffed chicken breast

Oh, and if you have some leftover chicken breasts, give this Bourbon Street chicken and shrimp recipe a shot, or this cream cheese stuffed chicken for another delicious stuffed chicken recipe!

How To Make Ruth Chris Stuffed Chicken

Step 1: Prepare The Filling

Preheat your oven to 400°F (205°C) and lightly grease a baking dish or line a sheet pan with foil for easy cleanup.

 In a medium bowl, mix the softened cream cheese, Worcestershire sauce, sharp cheddar cheese, and ranch seasoning until completely smooth. The mixture should be thick and scoopable.

Step 2: Stuff The Chicken Breasts

Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice a pocket into the side of each breast—keeping the edges intact—so you can stuff it without the filling leaking out. Divide the cream cheese mixture between the two chicken breasts and gently press the edges closed.

In a small bowl, mix together the paprika, salt, pepper, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over both sides of each stuffed chicken breast.

Place the chicken breasts in your prepared baking dish. Top each one with a slab of butter—this melts into the chicken as it bakes and creates that signature Ruth’s Chris buttery flavor.

Step 3: Cook the Chicken and Serve

Cook the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part (not the filling). If you want the tops extra golden, broil for 1–2 minutes at the end. Let the chicken rest for 5 minutes before slicing so the filling can set.

Expert Tips for The Best Ruth Chris Stuffed Chicken

• Use softened cream cheese for a smoother filling. Room-temperature cream cheese blends more easily with the cheddar, Worcestershire, and ranch seasoning. If it’s cold, the filling will be lumpy and harder to spread inside the chicken breast. Soften it for at least 30 minutes, or microwave it for 10–12 seconds.
• Slice a proper pocket—not all the way through. The key to keeping the filling inside is cutting a deep pocket along the thickest side of the chicken breast while keeping the opposite side intact. This prevents the filling from leaking during baking and helps the chicken stay moist.
• Don’t overstuff the chicken. It’s tempting to pack in as much filling as possible, but overstuffing can cause the filling to spill out in the oven. Divide the mixture evenly and gently press the pocket closed or secure with toothpicks if needed.
• Season generously on all sides. Ruth’s Chris is known for bold seasoning. Make sure the paprika, garlic powder, onion powder, salt, and pepper are applied to both sides of the chicken for maximum flavor. The filling is rich, but the chicken itself needs seasoning too.
• Top with butter for true steakhouse flavor. One of the reasons Ruth’s Chris chicken tastes so luxurious is the butter. Adding a slab of butter on top of each breast before baking keeps the chicken juicy and mimics the restaurant’s signature buttery finish.
• Bake at high heat for juicier chicken. Cooking the chicken at 400°F helps it roast quickly without drying out. High heat also gives it that golden, lightly crisp exterior that makes the dish feel restaurant-quality.
• Use a meat thermometer—don’t guess. Stuffed chicken breasts vary in thickness, so checking the internal temperature is essential. Pull the chicken out at 165°F (74°C) for perfect juiciness. Overbaking is the #1 reason stuffed chicken turns dry.
• Let the chicken rest before slicing. Allow a 5-minute rest after removing it from the oven. This helps the juices redistribute and gives the filling time to set, so it doesn’t spill out immediately when cut.
• Make it ahead for easy entertaining. You can assemble the stuffed chicken (including seasoning) and refrigerate it up to 24 hours before baking. Bake right before serving for fresh, restaurant-quality results.
• Upgrade it with optional mix-ins. Stir in fresh herbs (chives, parsley), a pinch of cayenne, or even some chopped cooked bacon into the filling for extra richness and flavor.

Ruth Chris Stuffed Chicken FAQS

Can I prepare this stuffed chicken ahead of time?

Yes. You can fully assemble the chicken breasts—including stuffing and seasoning—then store them covered in the refrigerator for up to 24 hours before baking. Wait to add the butter until just before they go into the oven. This is a great make-ahead option for holidays or dinner guests.

How do I keep the filling from leaking out?

Make sure you slice a pocket into the chicken instead of butterflying it open. Keep one long side intact so the filling stays enclosed. If your chicken breasts are very thin, you can secure the pocket opening with toothpicks while baking.

How do I know when stuffed chicken is fully cooked?

A meat thermometer is the most reliable method. Insert it into the thickest part of the chicken (not the filling). When it reaches 165°F (74°C), the chicken is safe to eat and perfectly juicy. Avoid cutting into the chicken to check doneness—it causes juices to escape.

What can I serve with Ruth’s Chris stuffed chicken?

This dish pairs incredibly well with other steakhouse-style sides like Outback mac and cheese, mashed potatoes, baked potatoes, Caesar salad, sauteed green beans, or roasted broccoli.

How do I store leftovers?

Store leftover chicken in an airtight container in the refrigerator for 3–4 days. Because the filling is creamy, the texture holds up well in the fridge.

What’s the best way to reheat stuffed chicken?

Reheat in a 350°F oven for 10–12 minutes until warmed through. Add a small pat of butter on top or cover loosely with foil to keep the chicken moist. Avoid microwaving if possible—it can make the chicken tough and the filling watery.

Can I freeze stuffed chicken?

Yes, but it’s best to freeze it before baking. Prepare the breasts, stuff and season them, then freeze individually on a sheet pan before transferring to a freezer bag. Bake from frozen at 375°F, adding 10–15 extra minutes as needed. Already cooked stuffed chicken can also be frozen, but may lose some filling creaminess when reheated.

Can I use different cheeses in the filling?

Definitely, sharp cheddar gives the classic flavor, but you can swap in Monterey Jack, mozzarella, Colby, Gruyère, or a mix for different variations. Cream cheese is essential for texture, but the secondary cheese can vary.

More Dinner Recipes To Try Next

If you want some more easy dinner recipes that are on par with restaurant-quality, we have a ton on the blog to try. 

Try making one of these next:

• Chicken Pot Pie Casserole
• Birria Tacos
• Huli Huli Chicken
• Chicken Bryan
• Fried Mahi Mahi
• Chicken & Shrimp Carbonara

Oh, and for even more recipes, give our YouTube Channel a look too.