Ruth’s Chris Stuffed Chicken (Copycat)

Why You’ll Love This Recipe

I love this recipe because it transforms basic chicken breasts into something truly special. The filling is a creamy, garlicky, cheesy blend that pairs beautifully with the lemon zest and thyme. The chicken stays tender and juicy, and brushing it with lemon butter gives the outside a golden, flavorful finish. It’s a dish that feels fancy but is surprisingly easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large boneless, skinless chicken breasts

• 4 ounces cream cheese

• 2 ounces shredded Parmesan cheese (about ⅓ cup)

• 2 teaspoons garlic powder or granulated garlic

• 2 teaspoons onion powder

• 1 teaspoon salt

• 1 teaspoon dried thyme

• ½ lemon, zested and juiced separately

• 2 tablespoons butter, melted

• 2 tablespoons fresh parsley (optional)

Directions

1. Preheat the oven:
   I preheat my oven to 425°F (220°C).

2. Prepare the chicken:
   I butterfly the chicken breasts by slicing them lengthwise about ¾ of the way through, keeping the knife level. I take care not to cut all the way through so the filling stays inside.

3. Make the filling:
   In a small bowl, I mix the cream cheese, Parmesan, garlic powder, onion powder, salt, thyme, and lemon juice until smooth.

4. Stuff the chicken:
   I spoon the filling into each butterflied breast, leaving about a ½-inch margin around the edges. I sprinkle fresh parsley on top of the filling, then fold the chicken closed.

5. Prepare for baking:
   I line a baking sheet with parchment paper or lightly oil a casserole dish. I place the stuffed chicken breasts inside.

6. Brush with butter:
   I mix the melted butter with the lemon zest and brush it over the tops of the chicken breasts.

7. Bake:
   I bake the chicken for about 30 minutes. After 20 minutes, I check the internal temperature and baste the tops again for better browning. The chicken is done when the thickest part reaches 165°F (74°C).

8. Rest and serve:
   I let the chicken rest for 5 minutes before slicing each breast in half crosswise. Then I serve it hot with my favorite sides.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep, 30 minutes to cook, plus a 5-minute rest time—ready in 45 minutes total. Each serving is about 311 calories.

Variations

• I sometimes add spinach or sun-dried tomatoes to the cheese filling for extra flavor.

• Swapping Parmesan for mozzarella or gouda makes the filling creamier and gooier.

• For a little kick, I mix in a pinch of crushed red pepper flakes.

• I’ve also used bone-in chicken breasts for a slightly richer flavor (but the cooking time is longer).

• A drizzle of pan juices or a lemon butter sauce makes it extra indulgent.

Storage/Reheating

• Fridge: Leftovers keep in an airtight container in the fridge for up to 4 days.

• Freezer: Once cooled, I freeze the baked chicken in a freezer-safe container for up to 3 months.

• Reheating: I reheat in a preheated 350°F oven for 15–20 minutes, or until the chicken reaches 165°F again.

FAQs

Can I make this recipe with skin-on chicken breasts?

Yes, but I prefer skinless because it’s easier to butterfly and bake evenly. Skin-on works if I want a crispier exterior.

Can I make the filling ahead of time?

Absolutely. I often prepare the cheese filling a day in advance and keep it in the fridge until I’m ready to stuff the chicken.

How do I keep the filling from leaking out?

I make sure not to overstuff and leave a margin around the edges. If needed, I use toothpicks to help keep the breasts closed while baking.

Can I cook this in a skillet instead of baking?

Yes, I can sear the chicken in a skillet, then transfer it to the oven to finish cooking. That gives it an even crispier outside.

What sides go best with this dish?

I like serving it with garlic mashed potatoes, roasted vegetables, or a light salad. The lemony, cheesy chicken pairs well with fresh, simple sides.

Conclusion

This Ruth’s Chris Stuffed Chicken copycat recipe is a fantastic way to bring a fine-dining classic home. It’s rich, creamy, and perfectly seasoned, yet simple enough to pull together any night of the week. Whether I make it for a family dinner or a special occasion, it always turns out golden, juicy, and delicious.

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