Classic Steakhouse Stuffed Chicken at Home

Easy Gourmet Ruth’s Chris Stuffed Chicken – 1 Elegant Meal, 1 Easy Bake, Big Flavor

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This Easy Gourmet Ruth’s Chris Stuffed Chicken brings a touch of steakhouse luxury to your own kitchen with minimal effort and maximum reward. Inspired by the iconic restaurant version, it features juicy chicken breasts stuffed with a decadent mix of cream cheese, shredded cheese, and fragrant herbs—all baked to golden perfection.

The result is an indulgent yet simple dish: tender chicken with a crisp outer edge and a creamy, melty center that oozes flavor. It’s a meal that looks and tastes gourmet, yet comes together with pantry-friendly ingredients and under an hour from start to finish.

Perfect for a date night at home, holiday dinner, or when you’re simply craving a restaurant-style main course without the price tag or pressure.

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Ingredients Overview

Chicken Breasts:
Use large, boneless, skinless chicken breasts thick enough to create a pocket for stuffing. Look for even-sized pieces to ensure consistent cooking.

Cream Cheese:
Softened cream cheese is the base of the filling, adding a creamy, tangy richness. Full-fat delivers the best texture and flavor, but light cream cheese can be used for a lighter option.

Shredded Cheese:
A blend of shredded cheddar and Monterey Jack melts beautifully and adds depth. Swiss or mozzarella are great alternatives, depending on your flavor preference.

Ranch Seasoning or Garlic-Herb Blend:
A packet of ranch seasoning mimics the signature flavor of the original. You can also mix garlic powder, onion powder, dried parsley, and black pepper for a homemade version.

Fresh Parsley or Chives:
Adds brightness and a fresh herbal note to the filling. Optional, but recommended for flavor and color.

Butter & Paprika:
Melted butter brushed over the chicken keeps it juicy and adds richness. A dusting of paprika enhances color and flavor.

Salt & Pepper:
Season the chicken inside and out to balance the richness of the filling.

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Step-by-Step Instructions

1. Prepare the Filling:
In a medium bowl, combine:

• 8 oz softened cream cheese
• 1 cup shredded cheddar and Monterey Jack cheese
• 1 tablespoon ranch seasoning (or homemade garlic-herb blend)
• 1 tablespoon chopped parsley or chives

Mix until smooth and evenly combined.

2. Prep the Chicken:
Preheat oven to 375°F. Pat 2 large chicken breasts dry. Using a sharp knife, slice a deep pocket into the side of each breast—be careful not to cut all the way through.

3. Stuff the Chicken:
Spoon the cheese mixture evenly into each chicken pocket, packing it in with a spoon or your fingers. Use toothpicks to secure the open edges if needed.

4. Season and Butter:
Place stuffed chicken breasts in a greased baking dish. Brush tops with 2 tablespoons melted butter and sprinkle with paprika, salt, and pepper.

5. Bake:
Bake uncovered for 25–30 minutes, or until internal temperature reaches 165°F. Broil the last 2–3 minutes for a golden finish. Let rest 5 minutes before serving.

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Tips, Variations & Substitutions

• Don’t Overstuff: Fill generously, but not so much that the cheese spills out during baking.
• Secure the Pocket: Use toothpicks if the filling is exposed. Remove before serving.
• Cheese Variations: Try provolone, Havarti, or Swiss for different flavor profiles.
• Make it Spicy: Add chopped jalapeños or a pinch of cayenne to the filling.
• Add Spinach: Mix in sautéed spinach or kale for extra nutrition and color.
• Use Chicken Thighs: Boneless thighs can be rolled around the filling and secured with toothpicks for a twist.
• Air Fryer Option: Cook at 370°F for 18–22 minutes, flipping once halfway through.

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Serving Ideas & Occasions

This dish pairs beautifully with garlic mashed potatoes, roasted green beans, or a fresh Caesar salad. For low-carb options, serve with cauliflower mash or sautéed zucchini.

It’s perfect for entertaining—impressive on the plate but easy to scale up. Serve it for a special dinner, romantic night in, or elegant holiday meal without the need for last-minute prep.

Pair with a crisp white wine like Chardonnay or Sauvignon Blanc, or a sparkling water with lemon for a clean contrast.

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Nutritional & Health Notes

This recipe is naturally low in carbs and high in protein, making it suitable for keto and low-carb diets. Cream cheese and cheddar add richness, so portion control is key if you’re watching calories.

To lighten it up, use light cream cheese, reduce the shredded cheese, or swap in Greek yogurt for part of the filling. Serve with vegetable sides to keep the meal balanced and nutrient-rich.

You control the sodium and fat levels based on seasoning and cheese choice—homemade blends offer more flexibility than store-bought packets.

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FAQs

1. Can I make this ahead of time?
Yes. Stuff and assemble the chicken up to 24 hours ahead. Cover and refrigerate until ready to bake. Let it sit at room temperature for 20 minutes before cooking.

2. How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the chicken should register 165°F. Avoid overcooking to keep it juicy.

3. What’s a good substitute for ranch seasoning?
Mix ½ tsp each of garlic powder, onion powder, dried parsley, and a pinch of salt and pepper. Add dill if you like the classic ranch flavor.

4. Can I freeze stuffed chicken breasts?
Yes. Freeze after stuffing and before baking. Wrap tightly in plastic and foil. Thaw overnight and bake as directed.

5. How do I keep the filling from leaking out?
Don’t overfill, and secure the edge with toothpicks. Avoid slicing through the chicken completely.

6. What if I don’t have cream cheese?
Ricotta or a soft goat cheese can be used for a lighter texture. Just ensure it’s well-seasoned.

7. Can I use pre-cooked chicken?
This recipe is designed for raw chicken to cook with the filling inside. Using pre-cooked chicken may dry out the meat and won’t allow the flavors to meld properly.

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