Why You’ll Love This Recipe
I love how this dish feels both comforting and gourmet. The creamy blend of cheeses inside gives the chicken a decadent texture, and the seared, oven-baked finish locks in flavor and moisture. It’s surprisingly simple to make, yet the results always feel restaurant-quality. Whether I’m serving it for a special occasion or just because I’m craving something extra, it never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 oz cream cheese, softened
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½ cup shredded Monterey Jack cheese
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½ cup shredded sharp cheddar cheese
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1 teaspoon Worcestershire sauce
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried parsley
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¼ teaspoon paprika
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2 large boneless, skin-on chicken breasts
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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Chopped fresh parsley (optional, for garnish)
Directions
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Preheat the Oven:
I set my oven to 450°F (230°C) and get my oven-safe skillet or lined baking sheet ready. -
Make the Filling:
In a mixing bowl, I beat the softened cream cheese until smooth. Then I stir in Monterey Jack, cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until everything is fully blended. -
Prepare the Chicken:
I pat the chicken breasts dry, then use a sharp knife to carefully cut a deep pocket into the thickest side of each breast. I’m always gentle to avoid cutting through the other side. I season the outside of the chicken with salt and pepper. -
Stuff the Chicken:
I spoon half of the cheese mixture into each pocket and gently press the edges closed. When needed, I secure them with toothpicks to keep the filling inside while cooking. -
Sear the Chicken:
In an oven-safe skillet, I heat olive oil and butter over medium-high heat. I sear the chicken, skin-side down, for 3–4 minutes until the skin is golden and crisp. -
Bake to Finish:
I flip the chicken, then transfer the skillet to the oven. I bake for 15–18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melty and bubbling. -
Rest and Serve:
Once baked, I let the chicken rest for 5 minutes before removing any toothpicks. I finish with chopped parsley and serve it hot and sizzling.
Servings and timing
This recipe makes 2 hearty servings and is ready in just 30 minutes total—10 minutes of prep and 20 minutes of cook time. It’s perfect for a date night or when I want to enjoy something indulgent without spending hours in the kitchen.
Variations
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I sometimes mix chopped spinach or sautéed mushrooms into the cheese filling for added depth.
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For a spicier twist, I add a pinch of cayenne or crushed red pepper flakes.
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I’ve swapped cheddar with smoked gouda or pepper jack for different flavor profiles.
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When I want a more herbaceous finish, I add fresh thyme or chives to the filling.
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For a low-carb meal, I serve it alongside roasted broccoli or a cauliflower mash.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a baking dish, cover it with foil, and warm it in a 350°F oven for 10–15 minutes. It reheats beautifully without drying out, especially if I let it come to room temperature first.
FAQs
Can I use skinless chicken breasts?
Yes, I can, but I love the crispy texture and flavor the skin adds when seared. If using skinless breasts, I just watch them closely to avoid drying out during baking.
Can I make this ahead of time?
Definitely. I prep and stuff the chicken earlier in the day, then keep it covered in the fridge until I’m ready to cook. I just add a few extra minutes to the baking time if cooking from cold.
What can I use instead of Worcestershire sauce?
If I’m out of Worcestershire, I mix a bit of soy sauce with a dash of vinegar and a touch of sugar as a quick substitute.
Is there a good cheese substitute for mascarpone?
This recipe doesn’t use mascarpone, but for extra creaminess, I’ve used a small scoop of ricotta mixed into the filling when I want to change it up.
Can I double the recipe for more servings?
Absolutely. I just scale the ingredients and use a larger oven-safe pan or baking dish to make sure everything fits without overcrowding.
Conclusion
This Ruth’s Chris Stuffed Chicken Copycat is the ultimate comfort meal when I want something rich, creamy, and unforgettable. It’s easy enough for a weeknight but fancy enough for company. From the golden seared skin to the melty cheese filling, every bite is packed with flavor. I love how simple it is to recreate a steakhouse favorite right in my own kitchen.
Print
Indulge in Ruth’s Chris Stuffed Chicken Copycat at Home!
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Recreate the rich, creamy flavor of the famous steakhouse dish with this easy stuffed chicken recipe—perfectly cheesy and baked to golden perfection at home.
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, for garnish)
Instructions
Preheat oven to 450°F (230°C). Line a baking sheet or use an oven-safe skillet.
Make the filling: In a mixing bowl, beat the cream cheese until smooth. Add Monterey Jack, cheddar, Worcestershire, garlic powder, onion powder, parsley, and paprika. Mix until fully combined.
Prepare chicken: Pat chicken breasts dry. Cut a deep pocket into the thickest part of each breast. Season the outside with salt and pepper.
Stuff the chicken: Spoon half of the cheese mixture into each pocket. Press edges together to seal; use toothpicks if necessary.
Sear the chicken: In an oven-safe skillet, heat olive oil and butter over medium-high heat. Place chicken skin-side down and sear for 3–4 minutes until golden.
Bake: Flip the chicken, then transfer the skillet to the oven. Bake for 15–18 minutes, or until internal temperature reaches 165°F (74°C) and filling is bubbly.
Rest and serve: Let chicken rest for 5 minutes. Remove toothpicks, garnish with fresh parsley if desired, and serve hot.
Notes
Use caution when slicing and stuffing the chicken to avoid tearing the meat.
Searing the chicken before baking adds a crisp, golden skin and seals in flavor.
Monitor baking closely to avoid overcooking and drying out the chicken.
Serve with mashed potatoes, asparagus, or a crisp salad for a complete steakhouse-style meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
