Juicy chicken breasts stuffed with creamy cheese and ranch seasoning, baked to golden perfection—Ruth’s Chris-inspired indulgent favorite.

Why You’ll Love This Recipe

Inspired by a steakhouse favorite: Recreate a high-end dining experience at home
Creamy, cheesy filling: A blend of cream cheese, sharp cheddar, and ranch adds bold flavor

Simple ingredients: Easy-to-find items with big payoff
Quick to prep: Just 10 minutes of prep time
Impressive presentation: Makes a great date-night or dinner party main

Protein-packed: A filling and satisfying entrée
Bakes in under 40 minutes: Great for busy weeknights
Customizable: Add herbs or spinach for variation

Naturally gluten-free: No breading needed
Minimal cleanup: Bakes on a single sheet

Ingredients

2 large boneless, skin-on chicken breasts

8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1 oz (1 packet) dry Ranch seasoning mix

2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper

¼ teaspoon paprika

Directions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or foil
In a medium bowl, mix together the softened cream cheese, shredded cheddar, Ranch seasoning, and Worcestershire sauce until well combined

Using a sharp knife, slice each chicken breast lengthwise to create a deep pocket, being careful not to cut all the way through
Divide the cheese mixture in half and stuff each chicken breast pocket with the filling. Press the edges to seal and secure with toothpicks if necessary
In a small bowl, combine salt, black pepper, and paprika. Sprinkle the seasoning evenly over the tops of the stuffed chicken breasts

Place the stuffed chicken on the prepared baking sheet and bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C)
Remove from oven and let rest for 5 minutes before serving

Servings And Timing

Servings: 2

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes

Calories: Approx. 502 kcal per serving

Variations

Herb boost: Add fresh chopped parsley, chives, or dill to the filling
Spicy kick: Include a pinch of cayenne pepper or diced jalapeños in the cheese mixture

Spinach-stuffed: Add sautéed spinach to the filling for extra nutrition
Different cheeses: Try Monterey Jack, mozzarella, or pepper jack for a unique flavor twist

Storage/Reheating

Refrigeration: Store in an airtight container for up to 3 days

Freezing: Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge before reheating
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or until heated through. Avoid microwaving to prevent the filling from separating

FAQs

Can I Use Chicken Thighs Instead Of Breasts?

Breasts work best for stuffing due to their size and shape, but large boneless thighs can be used with some modification

Can I Make This Ahead Of Time?

Yes, you can stuff and season the chicken ahead of time and refrigerate until ready to bake

Is It Okay To Use Pre-Shredded Cheese?

Yes, though freshly shredded cheese melts more smoothly

Do I Have To Use Ranch Seasoning?

Ranch adds signature flavor, but you can substitute with your favorite seasoning blend

Can I Grill This Instead Of Baking?

Baking is recommended, but it can be grilled over indirect heat with a grill-safe pan

What Can I Serve With Stuffed Chicken?

Pair it with roasted vegetables, mashed potatoes, or a fresh green salad

What If My Filling Leaks Out?

A little leakage is normal—secure with toothpicks and avoid overfilling to reduce this

How Do I Know When It’s Done?

Use a meat thermometer to check for an internal temperature of 165°F (74°C)

Can I Add Breadcrumbs On Top?

Yes, for a crunchy topping, mix breadcrumbs with butter and sprinkle before baking

Can I Make This Dairy-Free?

You can try dairy-free cream cheese and cheese alternatives, but texture and flavor will differ

Conclusion

Ruth’s Chris Stuffed Chicken Breast is a luxurious and flavorful meal that’s surprisingly easy to make at home. With its rich, creamy filling and perfectly seasoned exterior, it’s sure to become a new favorite for special occasions or indulgent weeknight dinners. This simple yet elegant dish brings steakhouse-quality results straight from your oven.

Classy Sides & Pairings for Ruth’s Stuffed Chicken

Take your Ruth’s Chris Stuffed Chicken Breast to steakhouse level with these ClapRecipes that complement its creamy, savory flavor:

Kick off with an equally elegant side like Creamy Cheddar Baked Potato Soup—a warm, rich bowlful that balances the chicken’s cheesy center.

For a luxurious veggie option, pair with Garlic Herb Foil Grilled Asparagus Spears, simple yet elevated.
Add contrast and crunch with Savory Garlic Bread Ritz Bits—a playful nod to steakhouse starters.
Serve with a bistro-style side like Wholesome Cabbage Beef Bake for a full, hearty meal.

Round it out with a crowd-pleasing starch: Cheesy Golden Crust Mashed Potato Bake delivers texture and flavor.

Ruth’s Chris Stuffed Chicken Breast

Author: Chef Clara

Total Time: 45 minutes
Yield: 2 servings 1x
Diet: Halal

Print Recipe

Description

A rich and savory baked chicken dish filled with a creamy blend of cheeses and ranch seasoning, inspired by the iconic Ruth’s Chris Steak House entrée.

Ingredients

Scale

2 large boneless, skin-on chicken breasts
8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese
1 oz (1 packet) dry Ranch seasoning mix
2 teaspoons Worcestershire sauce

½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or foil.
In a medium bowl, mix together the softened cream cheese, shredded cheddar, Ranch seasoning, and Worcestershire sauce until well combined.
Using a sharp knife, slice each chicken breast lengthwise to create a deep pocket, being careful not to cut all the way through.

Divide the cheese mixture in half and stuff each chicken breast pocket with the filling. Press the edges to seal and secure with toothpicks if necessary.
In a small bowl, combine salt, black pepper, and paprika. Sprinkle the seasoning evenly over the tops of the stuffed chicken breasts.
Place the stuffed chicken on the prepared baking sheet and bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from oven and let rest for 5 minutes before serving.

Notes

Ensure cream cheese is fully softened for easy mixing.
You can add chopped spinach or cooked bacon to the filling for variation.

Use toothpicks to secure the filling and prevent leakage during baking.
Letting the chicken rest helps retain juices and improves texture.

Prep Time: 10 minutes

Cook Time: 35 minutes
Category: Main Course
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 502

Sugar: 1g
Sodium: 840mg
Fat: 36g

Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g

Carbohydrates: 4g
Fiber: 0g
Protein: 38g

Cholesterol: 145mg