The 5-Step Copycat Ruth's Chris Stuffed Chicken Recipe That Tastes EXACTLY Like The Steakhouse

The Ruth's Chris Stuffed Chicken Breast is one of the most legendary, off-menu-worthy dishes in the world of high-end steakhouses, and as of December 2025, the demand for a perfect home copycat recipe is higher than ever. This dish represents the ultimate indulgence: a perfectly juicy, boneless chicken breast bursting with a rich, creamy, and savory cheese filling that melts in your mouth. While the official restaurant recipe remains a closely guarded secret, years of culinary experimentation have led to a consensus on the exact combination of ingredients and techniques needed to replicate the steakhouse quality right in your own kitchen. This guide provides the definitive, updated method, focusing not just on the ingredients but on the crucial cooking techniques that ensure your chicken remains tender and the filling stays perfectly contained.

The beauty of this recipe lies in its simplicity, proving that a luxurious, restaurant-quality meal doesn't require complex steps or exotic ingredients. The secret is in the precise blend of three core components in the stuffing—a blend that creates a powerful, umami-rich flavor profile that perfectly complements the savory chicken. Follow this step-by-step guide to transform a simple chicken breast into a culinary masterpiece that will impress even the most discerning dinner guests, all while saving you the steakhouse bill.

The Secret Filling: Ingredients and Preparation for Steakhouse Flavor

The heart of the Ruth's Chris Stuffed Chicken is its iconic filling, which is surprisingly simple but requires quality ingredients and proper preparation. The key to its signature tangy and savory flavor is the inclusion of a specific seasoning mix. This is where many home cooks go wrong; they use too little seasoning or the wrong type of cheese. We are aiming for a rich, decadent filling that won't completely ooze out during baking.

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Core Filling Ingredients (The Holy Trinity)

• Cream Cheese: Use one 8-ounce block of full-fat cream cheese, ensuring it is fully softened to room temperature. This is non-negotiable for a smooth, lump-free mixture.
• Sharp Cheddar Cheese: One cup of freshly shredded sharp cheddar cheese is essential. Pre-shredded cheese contains anti-caking agents that can prevent a perfectly smooth, molten filling. The sharp flavor cuts through the richness of the cream cheese.
• Dry Ranch Seasoning Mix: This is the secret weapon. Use one full packet of dry Ranch seasoning mix, typically the Hidden Valley brand, as it provides the perfect blend of buttermilk, garlic powder, onion powder, and herbs like dill and parsley. This is what gives the filling its distinct, addictive savory tang.

Optional Flavor Boosters (Topical Authority Entities)

To deepen the flavor profile and add complexity, consider incorporating one or two of these entities:

• Worcestershire Sauce: A small dash (about 1/2 teaspoon) adds a layer of umami and depth that mimics a professional kitchen's touch.
• Garlic Powder: An extra 1/2 teaspoon of garlic powder can intensify the savory notes.
• Chopped Chives or Green Onions: A tablespoon of finely chopped chives introduces a fresh, mild onion bite and a pop of color.
• Parmesan Cheese: A tablespoon of grated Parmesan cheese can be mixed in for a nuttier, saltier edge.

Preparation Tip: Mix all filling ingredients in a small bowl until completely uniform and creamy. If the mixture is too soft, chill it in the refrigerator for 15-20 minutes. A slightly firmer filling is much easier to manage when stuffing the chicken breast and is less likely to leak during the baking process.

Mastering the Steakhouse Technique: 5 Steps to Juicy Perfection

The difference between a good stuffed chicken and a steakhouse-quality stuffed chicken lies entirely in the preparation of the boneless, skinless chicken breast. The goal is to maximize the cavity for the filling while ensuring the chicken cooks evenly and remains incredibly juicy.

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1. The Butterfly Cut

Start with large, thick chicken breasts. Lay one breast flat on a cutting board. Using a sharp knife, carefully slice horizontally into the thickest side, stopping about a half-inch from the opposite edge. This creates a pocket, or a "butterfly" shape, without cutting the breast completely in half. This technique allows you to generously stuff the chicken without making it too thick for even cooking.

2. Stuff and Secure

Spoon the prepared cream cheese and cheddar filling into the pocket. Do not overstuff—you should be able to press the edges of the chicken closed. To prevent the filling from oozing out during baking, use two or three wooden toothpicks to securely close the opening. This is a crucial step for presentation and moisture retention.

3. The Signature Seasoning

The chicken itself needs a bold, savory crust. Pat the exterior of the stuffed chicken dry with paper towels. Next, brush the entire surface with a thin layer of melted butter or olive oil. This fat layer is essential; it helps the seasoning adhere and promotes a beautiful golden-brown crust, a hallmark of steakhouse cooking. Season generously with a blend of salt, black pepper, and paprika for color.

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4. Baking Temperature and Basting

Preheat your oven to 400°F (200°C). Arrange the stuffed chicken breasts in a cast-iron skillet or a shallow baking dish. The high heat helps the chicken cook quickly while creating a crispy exterior. Bake for approximately 30-35 minutes. Around the 20-minute mark, you can baste the chicken with any melted butter or pan juices that have accumulated. Basting is a simple yet effective technique for keeping the meat moist.

5. The Digital Thermometer Test

The only way to guarantee a juicy finish is to use a digital instant read thermometer. Insert the thermometer into the thickest part of the chicken, avoiding the cheese filling. The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). Once done, remove the chicken from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring a tender, moist final product. Remember to remove the toothpicks before serving.

Elevate the Experience: Steakhouse Sides and Wine Pairings

To truly replicate the Ruth's Chris dining experience, the stuffed chicken must be paired with classic, rich steakhouse sides and a complementary wine. This is where you build genuine topical authority by considering the entire meal.

The Perfect Steakhouse Sides (LSI Keywords)

The creamy, savory nature of the stuffed chicken calls for sides that offer either a contrasting texture or a complementary richness. Avoid light, acidic salads and opt for these traditional pairings:

• Creamed Corn: The sweet and creamy texture of creamed corn is a perfect foil for the salty, savory filling.
• Instant Pot Mashed Potatoes: Achieve a restaurant-quality fluffiness with rich, butter-and-cream-laden mashed potatoes.
• Sautéed Spinach with Garlic and Onions: A simple, slightly bitter green is a classic choice that balances the meal's richness.
• Air Fryer Roasted Brussels Sprouts: The crispy texture and slight char of roasted sprouts offer a fantastic textural contrast.
• French Onion Baked Potatoes: A decadent, cheese-topped potato is a sure-fire way to complete the steakhouse feel.

Wine Pairing Recommendations

The rich, creamy, and cheesy filling requires a wine with enough body and acidity to cut through the fat without overpowering the chicken. A fuller-bodied white wine is the classic choice for creamy chicken dishes:

• Chardonnay (White Burgundy): A fuller-bodied, oaked Chardonnay is the quintessential pairing. Its buttery texture and notes of vanilla and citrus enhance the creamy filling beautifully.
• Sauvignon Blanc or Sancerre: For a lighter, more acidic contrast, a crisp Sauvignon Blanc or its French counterpart, Sancerre, offers a bright, herbaceous note that cleanses the palate.
• Pinot Gris or Viognier: These aromatic white wines provide a pleasant middle ground, offering a balance of fruit and acidity.
• Pinot Noir: If you prefer a red wine, a light-bodied Pinot Noir is your best bet. Its earthy, subtle fruit notes won't clash with the creamy cheese filling.

By focusing on technique—the butterflying, the temperature check, and the basting—and pairing it with the correct blend of Cream Cheese, Sharp Cheddar, and Dry Ranch Mix, you can confidently recreate the legendary Ruth's Chris Stuffed Chicken Breast at home. This is more than just a recipe; it's a guide to bringing a luxurious, steakhouse-level dining experience to your own table.