Ruth Chris Stuffed Chicken Copycat (2024)

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Ruth Chris stuffed chicken is a fabulous meal of seasoned chicken breast, with cheese and savory herbs inside. Not only is this baked chicken recipe inspired by Ruth’s Chris easy to make but it’s fancy enough to feel like you’re dining in the restaurant!

Have you ever eaten at Ruth’s Chris Steakhouse? It’s a steakhouse restaurant that started in New Orleans but now has over 145 locations worldwide. More than anything, it is known worldwide for its steaks, served on sizzling platters.

All of their menu items are top-notch, but there’s something extra special about their cheese stuffed chicken breast. The seasonings they use are nothing short of perfection, and the poultry is unbelievably juicy and succulent!

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Why You Should Make This Recipe

Less expensive than dining out.
Although their food is amazing, you definitely pay top dollar for it. The cost of meat is at an all-time high right now, but there’s no reason to miss out on your favorite restaurant dishes!

Quick to make.
Our dinner version has the same classic flavors as Ruth’s Chris stuffed chicken, and it can be on your table in 45 minutes.

Impressive looking, but easy recipe.
As part of this recipe, we’ll explain how to butterfly chicken breasts. The process sounds fancy and impressive to family and friends, but honestly, it’s just a way of creating a pocket for the fillings.

Ingredient Notes and Substitutions

Boneless skinless chicken breasts – At the Ruth’s Chris restaurant, they actually serve a double breast. In other words, it’s both breast pieces, still connected.
To make things easier, and for smaller portion sizes, we butterfly each breast for this poultry recipe. Don’t worry; further down in this post, we’ll walk you through exactly how to butterfly chicken breast.
Cheese filling – Our filling includes cream cheese, shredded Parmesan cheese, garlic, and basic herbs.

There are other versions of this Ruth Chris copycat chicken recipe around the Internet. Some of them season with dry ranch powder, but the restaurant website doesn’t mention that ingredient. Instead, it mentions that their stuffed chicken is filled with garlic herb cheese.

We think the flavors we use for our version match the restaurant’s dish perfectly!

How to Butterfly Chicken Breast

Place your boneless skinless breast on a cutting board.

🎯 TFN Pro Tip

To prevent the board from slipping, place a damp kitchen towel under it.

Use a sharp knife to cut into the breasts horizontally, stopping when the knife reaches about 7/8ths of the way through the meat.

🎯 TFN Pro Tip

Do not cut completely through to the other side! If you do, your herb cheese filling will fall out.

To prevent the breast from sliding around on the cutting board, lay the palm of your hand on top of it.

Be very careful that you don’t accidentally cut your hand with the knife as it slides underneath.

Now, open both of the cut sides, like you’re opening a book. If you are successful, the shape will look a little bit like a butterfly.
**FYI, this is where the cooking term “butterflying” comes from!

Tips for How to Make Ruth Chris Stuffed Chicken

Make the meal ahead, to save time!

This recipe can be prepped ahead of time for easier meal prep later.
After you add the filling, wrap the breast pieces tightly in plastic wrap. Store them in the refrigerator, and you can keep them there for up to 2 days before cooking.

Serving Suggestions

Technically, this is a fancy restaurant meal, so we suggest serving it with side dishes that you might find at a quality steakhouse.

The dish pairs perfectly with a mountain of creamy mashed potatoes or garlic mashed potatoes. We usually serve it with a green salad and asparagus, but green beans are another great option.

For a little extra indulgence, serve it with a side of white cheddar mac and cheese!

Frequently Asked Questions

Does stuffing a chicken keep it moist?

Yes, stuffing helps poultry retain more moisture than an unstuffed one. Plus, the filling adds more flavor, too.

How do you keep butterflied chicken breast closed?

You can use toothpicks or small skewers to hold the pocket closed during baking. This way, all of the filling will stay inside of the breast.

How do I store and reheat this chicken?

Fridge. Any leftovers will be kept for up to 4 days if refrigerated in an airtight container.
Freezer. After roasting, let the poultry cook. Then, transfer them to a freezer-safe container. Once frozen, they should keep for up to 3 months.
Before reheating, let thaw in the refrigerator overnight.
Reheating: To reheat, place them on a baking sheet or in a baking dish. Cook in a preheated 350°F oven for 15-20 minutes, or until an instant-read digital thermometer inserted into the thickest portion of the breast reaches 165°F.

Consider These Easy Dinner Recipes…

Cheeseburger Tater Tot Casserole
Beefy Green Bean Casserole with Tater Tots
Tater Tot Turkey Casserole

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Ruth Chris Stuffed Chicken (Copycat)

Renae

4.72 from 82 votes

Equipment

▢
small bowl - for mixing stuffing
▢
shallow casserole dish
▢
basting brush

Ingredients

▢ 2 large boneless skinless chicken breasts *See notes below
▢ 4 ounces cream cheese
▢ 2 ounces (about 1/3 cup) shredded parmesan cheese
▢ 2 teaspoons garlic powder or granulate
▢ 2 teaspoons onion powder
▢ 1 teaspoon salt
▢ 1 teaspoon dried thyme
▢ ½ lemon zested and juiced, separately
▢ 2 tablespoons butter melted

optional

▢ 2 tablespoons fresh parsley

Instructions

Preheat oven to 425ºF.
Butterfly the breasts by cut them lengthwise 3/4 of the way through (see post for step-by-step photos and directions). Start at the tip and be sure to keep the knife level while slicing through the chicken breast.
In a small bowl, mix together the cheese filling: cream cheese, parmesan cheese, garlic, onion, salt, thyme, and lemon juice.
Stuff each butterflied breast with half of the stuffing mixture leaving a 1/2" margin along the outer edge. Sprinkle the filling with fresh parsley.
Prepare a baking sheet or casserole dish by lining it with parchment paper or spraying it with cooking oil. Place the stuffed chicken breasts on the baking sheet.
Mix together the melted butter and lemon zest. Brush the tops with melted butter mixture.
Bake at 425ºF for 30 minutes.
After 20 minutes, use a digital instant read thermometer to check the temperature, then baste the tops to help them brown better.
Chicken is done when the internal temperature in the center of the thickest portion is at least 165ºF.
Let rest for 5 minutes. Cut each breast in half crosswise for serving. Serve with your favorite sides.

Notes

The average size of boneless breasts varies a lot. On average, one can weigh anywhere from 6 to 12 ounces. If your poultry weighs less than 6 ounces, you can double the amount of herb cheese filling and use 1 breast per person.

Storing and Reheating

Fridge. Any leftovers will keep for up to 4 days if refrigerated in an airtight container.

Freezer. After roasting, let the chicken breasts cool down. Then, transfer them to a freezer-safe container. Once frozen, they should keep for up to 3 months.

Before reheating, thaw the frozen baked chicken overnight in the refrigerator.

Reheating: To reheat, place them on a baking sheet or in a baking dish. Cook in a preheated 350°F oven for 15-20 minutes, or until an instant-read digital thermometer inserted into the thickest portion of the breast reaches 165°F.

Nutrition

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