Let’s be real: sometimes we just want to feel a little fancy without putting on real pants or spending a small fortune on dinner. That’s where this Ruth Chris stuffed chicken breast recipe comes in. It’s indulgent, packed with flavor, and honestly? It tastes like something you’d order at a high-end steakhouse—but made right in your cozy, chaotic, beautifully messy home kitchen.
Whether you’re trying to impress your in-laws, treat yourself after a long week, or just get your picky eaters excited about chicken again, this one’s got your back. With a creamy, cheesy filling and that rich ranch-herb flavor, it’s the kind of dish that earns you applause at the dinner table (even if it’s just from your dog).
Why You’ll Love This Ruth Chris Stuffed Chicken Breast Recipe
This recipe checks all the boxes: comforting, impressive, and surprisingly easy to pull off. You get juicy chicken, melty cheese, a little tang from the ranch seasoning, and that irresistible golden paprika finish. Plus, it bakes in under 35 minutes—yes, even with stuffing involved.
Let’s just say this one might bump your usual weeknight chicken off its pedestal.
Ingredients You’ll Need (and Why!)
Here’s a quick rundown of what makes this dish pop—and why each ingredient plays a role in the magic.
- Chicken breasts – Boneless, skinless, and ready to be stuffed with cheesy goodness.
- Cream cheese – The creamy base that makes the filling oh-so-luxurious.
- Sharp cheddar cheese – Adds that bold cheesy punch and perfect melty texture.
- Dry Hidden Valley ranch seasoning – Gives the dish it’s signature herby, tangy kick.
- Worcestershire sauce – A splash of umami to deepen the flavor.
- Pepper, salt, garlic & onion powder – The seasoning dream team.
- Paprika – For color and a hint of smoky warmth.
- Butter – Because a buttery finish makes everything better.
Note: Measurements are listed in the recipe card at the bottom!
Step-by-Step Instructions
1. Mix Up That Dreamy Filling
Preheat your oven to 450°F. In a bowl, mix the cream cheese, cheddar cheese, Worcestershire sauce, and ranch seasoning. Don’t worry about salt—the ranch has plenty. Give it a good stir until the mixture is smooth and totally blended.
2. Cut the Chicken Pockets
Take your chicken breasts and carefully slice a pocket into the thickest side. Try not to cut all the way through—you want one opening and a nice little pocket to hug the filling.
3. Stuff Like You Mean It
Generously stuff each chicken breast with that creamy filling. Really pack it in so there’s cheesy goodness in every single bite. It’s not the time to be shy.
4. Season the Outside
Sprinkle both sides of the stuffed chicken with salt, pepper, garlic and onion powder. Then dust with paprika for color. Optional but helpful: secure the opening with toothpicks or butcher’s twine to keep everything snug.
5. Bake to Golden Perfection
Place the stuffed breasts on a baking sheet lined with parchment. Top with a bit of butter (yes, really) and cover with foil if you’d like to keep cleanup easy. Bake at 450°F for 30 minutes. The internal temp should reach 165°F.
Katherine’s Tip Corner
- Don’t skip the Worcestershire – It adds depth that takes the filling from good to restaurant-worthy.
- Don’t overstuff (too much) – Okay, contradiction alert: yes, we want lots of filling, but leave a little breathing room so it doesn’t all ooze out during baking.
- Toothpicks save the day – If your filling is escaping like a runaway toddler, secure the sides with toothpicks.
- Butter on top = pro move – It helps create that golden, slightly crisp crust on the chicken while keeping everything juicy inside.
This Dish and My Family Table
I first made this after a trip to Ruth’s Chris left me wishing I could recreate their stuffed chicken without needing a second mortgage. My youngest took one bite and went, “This is better than chicken nuggets.” High praise, right? Since then, it’s become a go-to for birthdays, holidays, and random Tuesday nights when I just need a win.
FAQs About Stuffed Chicken Breasts
Can I substitute the ranch seasoning?
Absolutely—try Italian seasoning or a homemade mix of garlic powder, onion powder, dried dill, and parsley.
What’s the best way to store leftovers?
Pop them in an airtight container and keep them in the fridge for up to 3 days. Reheat gently in the oven or air fryer for best results.
Can I make it ahead of time?
Yep! You can prep and stuff the chicken the night before. Store in the fridge and bake the next day.
So, the next time you’re craving something a little extra but still doable on a weeknight, pull out this Ruth Chris stuffed chicken breast recipe. It brings the steakhouse straight to your table—without needing a reservation or heels.
And if your family starts requesting it weekly? Don’t say I didn’t warn you.
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Ruth Chris Stuffed Chicken Breast Recipe Made Easy at Home
- Total Time: 45 minutes
- Yield: 2 stuffed chicken breasts 1x
Description
This Ruth Chris stuffed chicken breast recipe brings restaurant-quality flavor right to your kitchen! Packed with creamy cheese and bold ranch seasoning, it’s an easy, crowd-pleasing dish that’s perfect for weeknight dinners or special occasions. Juicy, cheesy, and seasoned to perfection—it’s everything you love in a hearty main dish, made simple.
Ingredients
2 large chicken breasts
(2) 8 oz package of cream cheese
1 cup shredded sharp cheddar cheese
1 PK dry Hidden Valley ranch seasoning
½ teaspoon pepper
2 teaspoon Worcestershire sauce (add it into the cheese sauce before you mix it all up)
Salt
Pepper
Garlic& onion powder to taste
Paprika for color
Instructions
Preheat the Oven
Preheat your oven to 450°F (232°C) so it’s ready for baking once your chicken is stuffed and seasoned.Prepare the Filling
In a mixing bowl, combine cream cheese, cheddar cheese, Worcestershire sauce, pepper, and the ranch seasoning. Stir until completely smooth and evenly mixed.Cut Pockets in the Chicken
Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast. Be sure not to cut all the way through—just enough to create space for stuffing.Stuff the Chicken Breasts
Spoon the cheese mixture into each pocket. Press the filling in firmly so that every bite has creamy goodness. Optional: Secure with toothpicks if needed.Season the Chicken
Season the outside of each stuffed breast with salt, pepper, garlic powder, onion powder, and a light sprinkle of paprika for color and flavor.Bake the Chicken
Place the stuffed breasts on a baking sheet lined with parchment paper. Top each with a small pat of butter. Bake for 30 minutes or until the internal temperature reaches 165°F (74°C).
Notes
Toothpicks help prevent the filling from escaping—especially useful if you’ve generously stuffed the chicken.
Use room temperature cream cheese for easier mixing.
Sharp cheddar is best, but feel free to experiment with gouda or Monterey jack for variety.
Let the chicken rest for 5 minutes after baking to help the juices redistribute—this keeps the meat moist.
You can prep the chicken ahead and refrigerate it for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Breast Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 640
- Sugar: 2g
- Sodium: 1170mg
- Fat: 44g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 190mg
Keywords: ruth chris stuffed chicken breast recipe, stuffed chicken breast, ranch chicken, easy chicken dinner, cheesy chicken, baked stuffed chicken
