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Copycat Ruth's Chris Garlic Herb Stuffed Chicken

Golden butter-basted chicken breasts stuffed with a rich cream cheese, sharp cheddar, and garlic filling — a steakhouse-quality dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts about 8 to 10 oz each
  • 4 oz cream cheese softened to room temperature
  • 0.25 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.5 tsp dried ranch seasoning or onion powder
  • 2 tbsp salted butter melted
  • 1 tsp paprika smoked paprika for deeper flavor
  • 0.5 tsp dried thyme
  • 1 salt and black pepper to taste

Equipment

  • Shallow baking dish
  • sharp knife
  • Toothpicks
  • Instant read thermometer

Method
 

  1. Place the baking dish in the oven and preheat to 450°F (230°C). Allowing the dish to heat with the oven creates an immediate sear on the underside of the chicken.
  2. In a small bowl, combine softened cream cheese, shredded cheddar, garlic powder, and ranch seasoning. Mix with a fork until fully smooth.
  3. Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep horizontal pocket into the thickest part of each breast, stopping about half an inch from all edges. Do not cut all the way through.
  4. Spoon the cheese filling generously into each pocket, pressing it firmly to the back. Secure the opening with 2 to 3 toothpicks inserted at slight angles to create a tighter seal.
  5. Brush the entire outside of each breast with melted butter. Season liberally on all sides with salt, pepper, paprika, and thyme.
  6. Carefully remove the hot baking dish from the oven. Place the chicken onto it — you should hear an immediate sizzle. Bake for 20 to 25 minutes until the internal temperature reads 165°F and the top is deep golden brown.
  7. Remove from oven and let rest for 5 minutes. Remove all toothpicks before serving.

Notes

Storage: Store whole in an airtight container for up to 3 days. Reheat in a 350°F oven covered with foil for 12 to 15 minutes, or in an air fryer at 350°F for 6 to 8 minutes. Avoid microwaving when possible. Make-ahead: The cheese filling can be prepared up to 24 hours in advance and refrigerated. Stuff the chicken just before baking. Substitutions: Add diced jalapeños to the filling for heat. Swap cheddar for Gruyère or Parmesan for a different flavor profile. Dietary notes: Naturally low-carb and keto-friendly at under 3g carbohydrates per serving.