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
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