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Easy Copycat Ruth’s Chris Stuffed Chicken

This Copycat Ruth’s Chris Stuffed Chicken features juicy chicken breasts filled with a rich, creamy blend of cheeses and seasonings, then baked to golden perfection. It’s one of the best chicken breast dinner ideas easy enough for weeknights yet elegant enough for special occasions. If you’re looking for stuffed chicken recipes that deliver restaurant-quality flavor at home, this quick and easy chicken recipe is guaranteed to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 4 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • For the Filling
  • 8 oz cream cheese softened
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon chopped fresh parsley
  • Optional
  • 2 tablespoons melted butter for brushing
  • Extra paprika for garnish

Method
 

  1. Preheat Oven
  2. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  3. Prepare Chicken
  4. Using a sharp knife, cut a pocket into the side of each chicken breast without cutting all the way through.
  5. Season both sides with salt, pepper, and paprika.
  6. Make Filling
  7. In a mixing bowl, combine cream cheese, cheddar, Monterey Jack, garlic powder, onion powder, and parsley. Mix until smooth.
  8. Stuff Chicken
  9. Fill each chicken pocket evenly with the cheese mixture. Secure with toothpicks if necessary.
  10. Bake
  11. Place chicken in prepared baking dish. Drizzle with olive oil or brush with melted butter.
  12. Bake for 30–35 minutes, or until internal temperature reaches 165°F (74°C).
  13. Let rest for 5 minutes before serving.
  14. 🔥 Air Fryer Option
  15. Preheat air fryer to 360°F (180°C). Cook stuffed chicken for 18–22 minutes, depending on thickness, until internal temperature reaches 165°F.

Notes

Use thick chicken breasts for easier stuffing.
Do not overfill to prevent leaking.
Let chicken rest before slicing to keep juices inside.
Store leftovers in the refrigerator for up to 3 days.
Freeze cooked chicken for up to 2 months. Reheat gently for best results.