Ruth Chris Stuffed Chicken
Ruth Chris Stuffed Chicken bakes tender chicken breasts with a creamy cheddar ranch filling and buttery paprika-seasoned edges. It is a cozy family dinner or party-ready main dish that feels generous with familiar ingredients.
Equipment
- Cutting Board
- Sharp knife
- Mixing bowl
- Baking dish
- Instant-read thermometer
Ingredients
- 2 large chicken breasts
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons homemade ranch seasoning or 1 packet dry ranch seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 tablespoons butter
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- Mix softened cream cheese, cheddar, ranch seasoning, Worcestershire sauce, pepper, and part of the garlic powder until smooth.
- Cut a deep pocket into each chicken breast without slicing all the way through.
- Fill each chicken pocket with the cream cheese mixture and secure the edges with toothpicks if needed.
- Season the outside of the chicken with salt, onion powder, paprika, and remaining garlic powder.
- Place the chicken in the baking dish and dot the tops with butter.
- Bake for 28 to 35 minutes, until the thickest chicken portion reaches 165°F.
- Rest for 5 minutes before slicing and serving.
Notes
Storage: Store cooled stuffed chicken in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat covered in a 325°F oven until hot, or warm sliced portions gently in the microwave at half power.
Freezing: Freeze cooked portions for up to 2 months, then thaw overnight in the refrigerator before reheating.
Expert Tips: Use thick chicken breasts, softened cream cheese, and a thermometer so the chicken cooks through without drying out.
Variations: Swap in Monterey Jack, add parsley, or use smoked paprika for a deeper savory finish.
Serving Ideas: Serve with mashed potatoes, green beans, rice pilaf, Caesar salad, or roasted carrots.