How to Make Ruth Chris Stuffed Chicken at Home

Hey there, fellow food lovers! Are you craving that indulgent, restaurant-quality stuffed chicken from Ruth’s Chris but want to enjoy it from the comfort of your own home? Well, you’re in the right place! Today, I’m sharing a copycat recipe for Ruth Chris stuffed chicken that’s so good, you’ll wonder how you ever lived without it. Perfect for quick family dinners or special occasions, this dish is a game-changer. Plus, it’s one of those easy pasta recipes that will have everyone at the table asking for seconds. Let’s dive in and make this culinary magic happen together!

Why You’ll Love This Recipe

• Restaurant-quality flavor without the restaurant price tag
• Perfect for 30-minute meals that impress
• Creamy, cheesy, and oh-so-delicious
• Easily customizable for picky eaters
• Great for weeknight dinner ideas or special occasions

Ingredients

Here’s what you’ll need to make this mouthwatering stuffed chicken:

• 2 large boneless skinless chicken breasts
• 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
• 1/2 lemon (zested and juiced, separately)
• 2 tablespoons butter (melted)
• 2 tablespoons fresh parsley

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to create this masterpiece:

1. Preheat your oven to 425ºF. Yes, it’s that hot to get that golden, crispy exterior we all love!
2. Butterfly the chicken breasts. Cut them lengthwise about 3/4 of the way through, being careful not to cut completely through to the other side. This keeps the filling inside where it belongs.
3. Prepare the cheese filling. In a small bowl, mix together cream cheese, parmesan cheese, garlic, onion powder, salt, thyme, and lemon juice. It’s creamy, savory, and absolutely divine!
4. Stuff each chicken breast. Place half of the stuffing mixture inside each butterflied breast, leaving a 1/2″ margin along the edges. Sprinkle with fresh parsley for that fresh, herby flavor.
5. Prep the baking sheet. Line it with parchment paper or spray with cooking oil to prevent sticking. Place the stuffed chicken breasts on the sheet.
6. Brush with butter and lemon zest. Mix melted butter and lemon zest, then brush the tops of the chicken. This step adds that extra layer of flavor and moisture.
7. Bake at 425ºF for 30 minutes. After 20 minutes, use a digital thermometer to check the internal temperature. Baste the tops to enhance browning. Chicken is done when it reaches at least 165ºF in the thickest part.
8. Let it rest and serve. Allow the chicken to rest for 5 minutes before slicing each breast in half crosswise. Serve with your favorite sides—maybe a Fresh Cucumber Caprese Salad or a hearty Olive Garden Salad for a well-rounded meal.

Pro Tips for Making the Recipe

Here are some tips to ensure your Ruth Chris stuffed chicken turns out perfectly every time:

• Don’t overstuff the chicken. Leave that 1/2″ margin to keep the filling inside and prevent it from oozing out during baking.
• Use fresh parsley for the best flavor. It adds a bright, fresh note that complements the richness of the cheese.
• Don’t skip the lemon zest. It adds a subtle citrusy flavor that elevates the dish to the next level.
• Let the chicken rest. This allows the juices to redistribute, ensuring the meat stays tender and juicy.

How to Serve

Serving this stuffed chicken is all about creating a balanced and delicious meal. Here are some ideas:

• Pair it with a salad. Try the Spicy Southwest Salad for a bold contrast to the rich chicken.
• Add some roasted veggies. Roasted asparagus or Brussels sprouts would complement the savory flavors of the chicken perfectly.
• Go classic with mashed potatoes. For a comforting, indulgent meal, serve the chicken over a bed of creamy mashed potatoes.

Make Ahead and Storage

Want to prep ahead? You can stuff the chicken and store it in the fridge for up to 24 hours before baking. Once baked, leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.

There you have it, folks—a restaurant-quality stuffed chicken recipe that’s perfect for quick family dinners, special occasions, or even weeknight dinner ideas. It’s creamy, cheesy, and sure to become a new favorite. Let me know in the comments how it turns out for you, and don’t forget to share those delicious pics!