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