Ruth’s Chris Stuffed Chicken (Copycat)

There’s something undeniably special about recreating a steakhouse favorite in your own kitchen, and this high protein Ruth’s Chris stuffed chicken copycat brings that upscale dining experience straight to your dinner table. The combination of tender, juicy chicken and a rich, creamy cheese filling delivers restaurant-quality results without the hefty price tag or the need to leave your house.

What makes this recipe particularly appealing is how it elevates simple chicken breasts into something genuinely impressive. The cream cheese and sharp cheddar filling stays molten and creamy inside while the exterior develops a beautiful golden crust. Each slice reveals that signature pocket of melted cheese that made the original so memorable, and the protein content makes this a smart choice for anyone focused on balanced, satisfying meals.

The best part is how achievable this is for home cooks. Forty minutes from start to finish, minimal ingredients, and straightforward techniques mean you can pull off an elegant dinner on a weeknight. Whether you’re cooking for a special occasion or simply want to treat yourself to something beyond ordinary baked chicken, this copycat recipe delivers both flavor and nutrition in equal measure.

Why You’ll Love This High Protein Ruth’s Chris Stuffed Chicken Copycat

The cooking time is remarkably quick for such an impressive result. Forty minutes total, with only fifteen minutes of hands-on prep, means you can serve an upscale dinner even on busy evenings. The high oven temperature creates a beautifully browned exterior while keeping the inside moist and tender.

Flavor-wise, the combination of tangy Ranch seasoning, sharp cheddar, and creamy cheese creates a filling that’s both familiar and indulgent. The Worcestershire sauce adds a subtle savory depth that keeps the richness from feeling one-dimensional. The optional lemon butter finish brightens everything and adds a touch of restaurant polish.

The protein content is substantial. Each serving provides a significant amount of complete protein from the chicken, with additional protein and calcium from the cheese filling. This makes it ideal for anyone following a high-protein eating plan, from athletes to busy professionals who need sustained energy.

Texture plays a huge role in why this dish works so well. The contrast between the tender, moist chicken and the creamy, melted cheese filling creates an eating experience that feels luxurious. If you use skin-on chicken breasts, that crispy skin adds another layer of textural interest that takes it even closer to the restaurant version.

The versatility of this recipe means it works equally well for date nights, family dinners, or meal prep. It looks impressive enough to serve guests but requires no advanced cooking skills. Leftovers maintain their quality beautifully, making this practical for planning ahead.

Ingredients for High Protein Ruth’s Chris Stuffed Chicken Copycat

I prefer using larger chicken breasts for this recipe because they create a more substantial pocket for the filling and present better on the plate. Look for breasts that are relatively uniform in thickness so they cook evenly.

For the Chicken:

• 4 large chicken breasts (skin-on “airline” style preferred, or boneless/skinless)
• 2 tablespoons melted butter
• 1 teaspoon paprika
• Salt, black pepper, and garlic powder, to taste

For the Cheese Stuffing:

• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 1 tablespoon dry Ranch seasoning (or 1 packet)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Optional Lemon Butter Finish:

• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1 teaspoon fresh thyme leaves

The airline-style chicken breasts are worth seeking out if you want the most authentic recreation. These are boneless breasts with the skin still attached and the first segment of the wing bone left on. The skin gets incredibly crispy at high heat and adds both flavor and presentation value. If you can’t find them, regular boneless, skinless breasts work perfectly fine and are actually easier to handle.

For the cream cheese, make sure it’s fully softened to room temperature before mixing. Cold cream cheese won’t blend smoothly with the other ingredients and you’ll end up with lumps in your filling. I usually set it out on the counter for an hour before I start cooking.

Sharp cheddar is important for flavor. Mild cheddar will melt beautifully but won’t provide enough tangy punch to balance the richness of the cream cheese. Choose a good-quality block and shred it yourself rather than using pre-shredded cheese, which contains anti-caking agents that can affect how smoothly it melts.

The Ranch seasoning is what gives this filling its distinctive flavor profile. You can use a store-bought packet or make your own blend with dried herbs, garlic powder, and onion powder. Either works well as long as you use the dry seasoning mix rather than bottled Ranch dressing.

How to Make High Protein Ruth’s Chris Stuffed Chicken Copycat

The key to success with stuffed chicken is creating a good pocket and sealing it properly so the cheese stays inside during baking. I find that taking your time with the prep makes the cooking portion almost foolproof.

Preheat the Oven: Set your oven to 450°F and position a rack in the center. Line a rimmed baking sheet or shallow casserole dish with parchment paper or aluminum foil for easier cleanup. The high temperature is essential for developing that golden-brown exterior.

Prepare the Filling: In a medium bowl, combine the softened cream cheese, shredded sharp cheddar, Ranch seasoning, Worcestershire sauce, garlic powder, and black pepper. Use a fork or spatula to mix everything together until completely smooth and well-incorporated. The mixture should be thick but spreadable. Set aside while you prepare the chicken.

Create the Pocket: Place one chicken breast on a cutting board. Using a sharp knife, make a horizontal cut into the thickest part of the breast, creating a pocket. Insert the knife about three-quarters of the way through, being very careful not to cut all the way through to the opposite side or through the bottom. You want to create a cavity that opens like a book but stays intact. Repeat with the remaining chicken breasts.

Stuff the Chicken: Divide the cheese filling into four equal portions. Spoon one portion into each chicken pocket, spreading it around inside with your fingers or the back of the spoon. Pack it in generously but don’t overfill to the point where it’s spilling out. If the opening seems loose or the filling wants to escape, secure it with one or two toothpicks inserted horizontally across the opening.

Season the Exterior: Brush the outside of each stuffed chicken breast with melted butter, coating all surfaces. This helps the seasonings adhere and promotes browning. Sprinkle both sides evenly with salt, black pepper, garlic powder, and paprika. The paprika is primarily for color, giving you that appetizing golden-brown appearance you see at the restaurant.

Bake: Arrange the stuffed chicken breasts on your prepared baking sheet, spacing them a few inches apart. If using skin-on breasts, place them skin-side up. Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F when measured in the thickest part with an instant-read thermometer. The exterior should be golden brown and the cheese filling should be bubbling.

Add the Finishing Touch: While the chicken bakes, prepare the optional lemon butter by whisking together the butter, lemon juice, and fresh thyme in a small bowl. When the chicken comes out of the oven, immediately drizzle this mixture over each breast. The butter will melt into the hot chicken, adding brightness and herb notes.

Rest Before Serving: Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute throughout the meat and gives the cheese filling a chance to set slightly so it doesn’t all run out when you cut into it.

The most common mistake is cutting the pocket too small, which makes it difficult to fit enough filling inside. Make the pocket generous, as the chicken will contract slightly during cooking and help seal everything in.

What to Serve with High Protein Ruth’s Chris Stuffed Chicken Copycat

Building a complete steakhouse-style dinner means choosing sides that complement the rich, creamy chicken without overwhelming it.

Garlic Mashed Potatoes: Creamy, buttery mashed potatoes are the classic steakhouse pairing and work beautifully here. The smooth texture provides a perfect base for the chicken and any cheese that escapes from the filling. Add roasted garlic for extra depth.

Sautéed Asparagus: Tender-crisp asparagus spears add a fresh, green element that cuts through the richness. Sauté them in butter with garlic and finish with a squeeze of lemon to echo the brightness in the optional butter sauce.

Roasted Brussels Sprouts: Caramelized Brussels sprouts with crispy edges provide textural contrast and a slightly bitter note that balances the creamy cheese filling. Toss them with bacon for an extra steakhouse touch.

Caesar Salad: A classic Caesar with crisp romaine, Parmesan, and a tangy dressing adds freshness and acidity. The cool, crunchy salad is a welcome contrast to the hot, rich chicken.

Creamed Spinach: For an indulgent, fully steakhouse-inspired meal, creamed spinach brings more richness and adds iron and vitamins. The creamy sauce mirrors the cheese filling in the chicken.

Roasted Sweet Potatoes: Cubed sweet potatoes roasted with olive oil and rosemary add natural sweetness and a different flavor profile. They’re also packed with fiber and beta-carotene.

Green Beans Almondine: Classic green beans with toasted almonds and butter provide crunch and freshness. The nutty flavor from the almonds adds sophistication without heaviness.

Pro Tips & Variations

For the crispiest skin on airline-style chicken breasts, pat the skin completely dry with paper towels before applying the butter and seasonings. Any moisture will prevent proper crisping. You can even let the chicken sit uncovered in the refrigerator for an hour before cooking to dry the skin further.

If you’re concerned about the filling leaking out during baking, butterfly the chicken breast instead of creating a pocket. Pound it thin, spread the filling on one half, fold the other half over, and secure with toothpicks. This creates a completely sealed packet.

The filling can be customized endlessly based on your preferences. Add crumbled bacon for a smoky element, mix in chopped jalapeños for heat, or incorporate sun-dried tomatoes for a Mediterranean twist. Just keep the base ratio of cream cheese to shredded cheese consistent.

For a lighter version, use reduced-fat cream cheese or substitute half the cream cheese with plain Greek yogurt. The texture will be slightly less rich but still delicious. You can also use chicken thighs instead of breasts for a juicier, more forgiving result that’s harder to overcook.

Make-ahead convenience is possible with this recipe. Stuff the chicken breasts, wrap them individually in plastic wrap, and refrigerate for up to 24 hours before cooking. You can even freeze the stuffed, uncooked chicken for up to 2 months. Thaw in the refrigerator overnight before baking.

For added flavor, marinate the chicken breasts in buttermilk for 2 to 4 hours before stuffing. This tenderizes the meat and adds subtle tang. Pat them dry before creating the pocket and proceeding with the recipe.

If you want a golden top crust similar to what you’d get under a broiler, switch the oven to broil for the last 2 to 3 minutes of cooking. Watch carefully to prevent burning. This creates an even more restaurant-like finish.

Storage & Reheating Tips

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. The cheese filling will firm up when cold but melts again beautifully when reheated properly.

I find the best reheating method is in the oven at 350°F. Place the chicken in a baking dish, cover loosely with foil to prevent drying out, and heat for 15 to 20 minutes until warmed through. This preserves the texture of both the chicken and the cheese filling much better than the microwave.

If you must use the microwave, reheat at 50% power in short intervals, checking frequently. High power will make the chicken rubbery and cause the cheese to separate and become grainy.

Freezing cooked stuffed chicken works but isn’t ideal because the texture of the cream cheese changes slightly. If you do freeze leftovers, wrap individual portions tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

For meal prep purposes, the uncooked stuffed chicken freezes much better than the cooked version. Prepare the chicken completely through the stuffing and seasoning steps, wrap well, and freeze. Bake directly from frozen, adding 10 to 15 minutes to the cooking time.

Common Questions

Can I use boneless, skinless chicken breasts? Absolutely. Boneless, skinless breasts work perfectly well and are actually easier to handle for creating the pocket. You’ll miss out on the crispy skin, but the flavor and protein content remain excellent. Just make sure to brush them well with butter to prevent drying.

How do I prevent the cheese from leaking out? The key is not overfilling the pocket and making sure to seal the opening with toothpicks if it seems loose. Also, avoid cutting the pocket all the way through to the other side. If some cheese does leak out during baking, it’s not a disaster. It will crisp up on the pan and add extra flavor.

Can I prepare this ahead of time? Yes, you can stuff the chicken breasts up to 24 hours in advance. Wrap them individually and refrigerate until ready to bake. Add 5 minutes to the cooking time if baking them straight from the refrigerator since they’ll be colder.

What if I don’t have Ranch seasoning? Make your own by combining equal parts dried dill, dried parsley, garlic powder, onion powder, and a pinch of salt and pepper. You can also substitute Italian seasoning for a different but equally delicious flavor profile.

How can I tell when the chicken is done without a thermometer? While a thermometer is the most reliable method, you can check by cutting into the thickest part of one breast. The meat should be completely white with no pink remaining, and the juices should run clear. The cheese filling should be bubbling and melted.

This high protein Ruth’s Chris stuffed chicken copycat transforms ordinary chicken breasts into an impressive, restaurant-quality dinner that delivers both nutrition and indulgence. The creamy cheese filling, golden exterior, and substantial protein content make this a winner for everything from special occasions to weekly meal prep. With straightforward techniques and accessible ingredients, you can bring the steakhouse experience home any night of the week.