RUTH CHRIS STUFFED CHICKEN – How to make it

This Ruth Chris stuffed chicken takes only 30 minutes and is a crowd-pleaser. This recipe is a copycat. It uses crispy chicken breasts and a cream cheese and ranch dressing filling.

 

 

🌟 WHY DOES THIS RECIPE WORK ?

Ruth Chris’s stuffed chicken recipe makes an easy meal and is great for any occasion. This easy 30-minute recipe is excellent for entertaining large groups and doesn’t require cooking equipment. All you need is an oven!

The Ruth Chris Stuffed Chicken Recipe is easy to make and affordable.
This dish is a crowd-pleaser because of its creamy filling, crispy exterior, delicious cheesy flavors, and garlic- and paprika-infused chicken.
This Ruth Chris stuffed chicken takes only 30 minutes and is a crowd-pleaser. This recipe is a copycat. It uses crispy chicken breasts and a cream cheese filling.

This juicy chicken stuffed cheese recipe is an excellent choice for anyone looking to impress their guests on a special occasion or to save you the expense of Ruth’s dinner.
This filling is made with everyday ingredients such as chicken breasts, cream cheese, ranch dressing, and cream cheese. It will please the whole family.

This recipe is perfect for a quick weeknight meal or a spectacular main dish. Similar to my Longhorn parmesan-crusted Chicken recipe. Ready in less than an hour!!

 

🌟 KEY INGREDIENTS

Stuffed chicken, Ruth Chris recipe, made with staple pantry seasonings. It is stuffed with creamy ranch cheese to recreate the iconic Ruth’s Chris stuffed bird flavor.

Butter for crispy chicken: Use butter to make the large, boneless skinless chicken breasts crispy. Butter gives the chicken a golden color and crispy texture.

The cheese filling: The cheese filling combines cream cheese and sharp cheddar cheese. It also contains Worcestershire Sauce and ranch seasoning.

Seasoning the chicken breasts with a simple mixture of salt, pepper, onion powder, and garlic powder.

SUBSTITUTIONS
Cheese

You can substitute cheddar cheese with mozzarella cheese or Monterrey Jack cheese for the cheese filling. Ricotta cheese can be used in place of cream cheese.

Butter

If you prefer, you can drizzle olive oil over the chicken instead of butter. The olive oil will make the chicken crispier, just like butter.

 

🔪 HOW TO MAKE STUFFED CHICKEN

My simple step-by-step instructions for making Ruth’s Chris stuffed poultry take only 30 minutes. This restaurant-quality meal will impress your guests so much that you might even get tipped!

PREPARATIONS
Step 1
Combine the cream cheese with Worcestershire sauce, cheddar cheese, and ranch seasoning in one bowl. Mix until smooth.

Step 2
Place the breasts of the chicken on a cutting board. Use a sharp knife to gently cut the middle. To secure the chicken stuffed with cream cheese, stuff each breast. Stitched the chicken with toothpicks along the sides.

Step 3
In a small bowl, combine the salt, black pepper, and garlic powder. Add the paprika seasoning to the top.

Preheat the oven to 450° Fahrenheit (230° Celsius).

COOKING INSTRUCTIONS

Step 4
Place each stuffed chicken breast on a baking sheet lined with foil. Spread the butter on each chicken breast.

Step 5
Bake the chicken in the oven for 30 minutes or until it is golden brown. Use a thermometer to check the internal temperature of your chicken, should reaches 165 degrees Fahrenheit 74 degrees Celsius.

COOKING TIPS
Closed chicken
It’s okay if some of the cheese comes out of the chicken while it cooks. This is normal and not like other stuffed chicken recipes such as cordon bleu, which keeps the cheese in place sealed with toothpicks/breadcrumbs.

Extra crispy skin

To give Ruth Chris stuffed chicken a crispy skin, you can buy chicken breasts without the skin. Butter can make the extra skin crispy and give it a golden brown color.

Always turn the oven on before you start cooking.

To give your stuffed chicken a crispy outside texture, heat the oven to high.

Purchase the cheddar cheese block

You can get a creamy cheese sauce texture with shredded cheddar cheese by buying it in blocks and then grating it yourself. The pre-shredded cheddar cheese comes pre-shredded, but it has a powdered coating that prevents it from melting properly.

📖 RECIPE VARIATIONS
You can make this recipe in many different ways. You can make it spicy or wrap it in bacon. Or you can add a herbaceous twist.

BACON-WRAPPED STRUTTED CHICKEN
I love wrapping Ruth Chris stuffed chickens in layers of bacon, then baking.
Six bacon slices are all you need for a stuffed chicken. It adds a great smoky flavor and only 6 pieces of bacon. The bacon grease also adds moisture to the chicken.

HERBY STUFFED CHICKEN
You can add 1/2 teaspoon of dried rosemary or thyme to the cheese filling if you wish to add herbs. Fresh herbs such as parsley and chives could also be used.

SPICY STUFFED CHICKEN
Add a teaspoon of chopped jalapeno or chipotle chili to the cheese mixture if you prefer spicy food. You can also add 1/2 teaspoon of cayenne pepper to the cheese mixture.

 

WHAT TO SERVE WITH
Ruth Chris stuffed chicken is often served with roasted potatoes, mashed potatoes, and a side of salad. You could also serve it with pasta or flavorful rice. These are some of my favorite low-carb recipes:

CAULIFLOWER RICE
Cauliflower rice can be a low-carb option to traditional rice. The cauliflower rice is ready in 20 minutes. It’s infused with garlic and lime, and cilantro for a unique flavor.

VEGETABLES
These air fryer Brussels sprouts are my favorite side dish. These are the perfect side dish for the cheesy stuffed bird meal. Spaghetti squash is another excellent option. In my best spaghetti recipes collection, you can choose any meal to go with this chicken stuffed.

CREAMY MASHED POTATOES
These mashed potatoes will make you the dreamiest, creamiest mashed potatoes! These mashed potatoes are so delicious that they don’t need gravy. Cream cheese, butter, and garlic combine to make the mash.

FREQUENTLY ASKED Questions
RUTH CHRIS STUFFED CHICKEN IN AN AIR FRYER.
You can make Ruth Chris stuffed chicken with the air fryer. The air fryer should be heated to 400° Fahrenheit (200° Celsius). Once the temperature is reached, cook the chicken for 20 minutes or until it becomes crispy and golden brown.

CAN YOU MAKE THIS RECIPE IN ADVANCE?
You can prepare this dish ahead of time and keep it in the refrigerator for later use. Make the cheese filling and stuff the chicken breasts. Season it with the paprika mix. Store the dish in the refrigerator on a plate or container covered with aluminum foil.

REHEATING AND STORING ♨️
If you’re looking for a restaurant-quality recipe, Ruth’s Chris Stuffed Chicken is best enjoyed fresh from the oven. However, leftovers can be stored and reheated another day.

Fridge – Place the chicken in an airtight container, and let it cool down for 3 days.

Freezer – Once the chicken has cooled completely, you can freeze it. You can then put it in freezer bags or containers for up to three months. Before reheating, let it cool in the refrigerator overnight.

Reheating – To heat leftovers, heat an oven to 200° Fahrenheit. Once the oven is preheated, place the aluminum foil over the chicken and bake for 12 to 15 minutes, until it reaches 165° Fahrenheit.

🍳You could also heat some butter in a skillet and cook the leftover stuffed bird for 10 minutes. Once it is hot, spread the butter on the chicken and flip it halfway through to cook evenly.

🍳 SERVING SIZE
Ruth Chris’s stuffed chicken recipe yields two large breasts of stuffed chicken, enough to feed four people. If you are serving this as a main dish or to feed larger groups, you might want to make it twice or three times.

This is an easy and delicious way to recreate the famous restaurant-quality dish at home. It’s the same as my copycat Qdoba Chicken recipe. This will help you save a lot of money that it would cost to eat out at a restaurant. Let me know your thoughts, and give it a try! – Reecipes.info

📋 RECIPE

Ingredients

 

Instructions

1. Combine the cream cheese with Worcestershire sauce, cheddar cheese, and ranch seasoning in one bowl. Mix until smooth.
2. Place the breasts of the chicken on a cutting board. Use a sharp knife to gently cut the middle. You must be careful not to slice through the breasts.
3. In a small bowl, combine the onion powder, salt, black pepper, and garlic powder.
   Preheat the oven to 450° Fahrenheit (230° Celsius).
4. To secure the stuffed chicken, stuff each breast with cream cheese filling.
   Sprinkle the paprika seasoning on top.
5. Place each stuffed chicken breast on a baking sheet lined with foil. Spread the butter on each chicken breast.
6. Bake the chicken in the oven for 30 minutes until the chicken is golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) with a thermometer.

Notes
Closed chicken

It’s okay if some of the cheese comes out of the chicken while it cooks. This is normal and not like other stuffed chicken recipes such as cordon bleu, which keeps the cheese in place sealed with toothpicks/breadcrumbs.
Extra crispy skin
To give Ruth Chris stuffed chicken a crispy skin, you can buy chicken breasts without the skin. Butter can make the extra skin crispy and give it a golden brown color.
Always turn the oven on before you leave…
To give your stuffed chicken a crispy outside texture, heat the oven to high.
Purchase the cheddar cheese block.
You can get a creamy cheese sauce texture with shredded cheddar cheese by buying it in blocks and then grating it yourself. The pre-shredded cheddar cheese comes in a powdered coating, which prevents it from melting properly.

Nutrition
Calories: 527kcal | Carbohydrates: 6g | Protein: 34g | Fat: 41g | Saturated

Potassium: 574mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1592IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 1mg

Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 4671mg