This Ruth’s Chris Stuffed Chicken recipe is your answer. Packed with creamy cheese, fresh herbs, and bold seasoning, this dish hits every note—savory, juicy, and unforgettable.
Let’s break it down step-by-step so you can make it tonight.
Why You’ll Love This Recipe
- Tastes just like the original from Ruth’s Chris Steak House
- Simple ingredients, bold flavors
- No hard-to-find components
- Perfect for weeknights or special dinners
Ruth’s Chris Stuffed Chicken
Ingredients You’ll Need
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup cooked spinach, finely chopped
- ¼ cup shredded cheddar cheese
- 1 packet ranch seasoning (Hidden Valley preferred)
For the Chicken
- 4 chicken breasts (bone-in or boneless)
- 1 stick unsalted butter, melted
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh basil, chopped
- 1 tsp minced garlic
- 2 tsp garlic and herb seasoning
- 2 tsp all-purpose or Creole seasoning
- ⅓ cup chicken broth
Kitchen Tools
- Mixing bowls
- Baking dish
- Sharp knife
- Spoon or piping bag
- Oven (preheated to 400°F)
Step-by-Step Instructions
1. Prep the Cream Cheese Filling
Start by making your creamy filling.
- In a bowl, combine:
- Softened cream cheese
- Sautéed spinach
- Shredded cheddar cheese
- Ranch seasoning
- Mix well until smooth and fully blended
This mixture should be thick, creamy, and slightly tangy.
2. Season the Butter
In a separate bowl:
- Combine melted butter with:
- Chopped rosemary
- Chopped basil
- Minced garlic
- Garlic and herb seasoning
- Creole or all-purpose seasoning
- Stir until all herbs and spices are evenly distributed
This infused butter will give your chicken rich flavor and moisture.
3. Prep the Chicken
- Pat the chicken breasts dry with paper towels
- Slice a pocket in each breast (without cutting all the way through)
- Rub the seasoned butter mixture generously over and under the skin (or all around if using boneless)
Make sure every part is coated—you want that flavor in every bite.
4. Stuff the Chicken
- Use a spoon or piping bag to fill each pocket with the cream cheese mixture
- Press the edges gently to hold in the filling
No toothpicks needed—just don’t overfill.
5. Bake It Right
- Place the stuffed chicken in a baking dish
- Pour the remaining seasoned butter on top
- Add chicken broth to the bottom of the pan
This keeps the meat juicy while roasting.
- Roast uncovered at 400°F for 1 hour or until the internal temperature reaches 165°F
The top should be golden, the filling hot, and the chicken fully cooked.
Let It Rest
Once out of the oven:
- Spoon the pan juices over the chicken
- Let it rest for 10 minutes
This step locks in moisture. Don’t skip it.
What to Serve With Ruth’s Chris Stuffed Chicken
Make it a full meal:
- Roasted asparagus
- Creamed spinach
- Sweet potato casserole
- Garlic mashed potatoes
- Garden salad with ranch
Looking for a lighter side? Try steamed broccoli or grilled zucchini.
Tips for Success
- Use room-temperature cream cheese – It blends more easily
- Don’t overstuff the chicken – It can spill out during baking
- Use a meat thermometer – Ensure chicken is fully cooked
- Customize it – Add a dash of hot sauce, swap cheddar for mozzarella, or toss in some bacon bits
Storage & Reheating
Got leftovers?
- Store in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 350°F for 10–15 minutes
- Avoid microwaving—it can make the filling rubbery
Common Questions
Can I use boneless chicken breasts?
Yes, they work just as well. Just be careful not to slice all the way through when making the pocket.
Can I prep this in advance?
Absolutely. You can stuff and season the chicken the night before. Keep it covered in the fridge until you’re ready to bake.
Is it spicy?
Not at all. But you can make it spicy by adding crushed red pepper or hot sauce to the cream cheese mix.
This Ruth’s Chris Stuffed Chicken recipe brings steakhouse flavor to your table—without the price tag.
It’s rich, cheesy, and full of herby, buttery goodness.
Want to impress your guests or elevate your next dinner? This dish will do it.
Go ahead—print this out and make it tonight.
You deserve a dinner this good.
