2 Ruth Chris Stuffed Chicken Recipe

Ruth Chris Stuffed Chicken Recipe will give you a  gorgeous chicken marinated with the perfect blend of spices and baked to perfection.  This is one of the most popular orders at Ruth’s Chris Steak House. Ruth’s Chris Steak House is a chain of steakhouses with outlets in the USA, Canada, Mexico, Singapore, China, and Japan, to name a few.  It was founded by Chris Matulich in New Orleans, USA.

We have 2 lip-smackingly good stuffed chicken recipes from this chain that you will want to recreate time and again in your kitchen.

Ruth’s Stuffed Chicken Recipe 1

This is a rather simple recipe with an amazing spice rub.  Massage two chicken breasts in this spice mixture and bake it to perfection.  Once you get the hang of it, you will refuse any other recipe.

Ingredients to make Ruth Chris Stuffed Chicken Recipe

• 2 chicken breasts, skin and bones removed
• 8 oz cream cheese
• ½ cup sharp cheddar cheese, shredded
• 2.5 tbsp dry hidden valley ranch seasoning
• ½ tsp pepper
• 1 tsp Worcestershire sauce
• Thyme leaves, 2 sprigs
• Garlic powder
• Paprika
• Salt
• Pepper
• Olive oil

Method of Preparation Of Ruth Chris Stuffed Chicken Recipe:

1. Preheat the oven to 450F.
2. Soften the cream cheese in a bowl and add the Ranch seasoning to it.
3. Add the thyme as well at this stage and stir well to combine.
4. Combine the cheddar cheese into this mix and season with salt and pepper.
5. Make pockets in the chicken breast with a sharp knife and stuff the cheese mixture into these pockets.
6. Now carefully, with a toothpick, seal each pocket shut so that the cheese does not come out while baking.
7. Line a baking tray with some olive oil and place the stuffed chicken on it.
8. Sprinkle salt, pepper, garlic powder, and paprika on the chicken.
9. Bake this for 35-40 minutes or until the chicken turns golden brown.

Ruth’s Stuffed Chicken Recipe 2

This is a slightly spicier version of stuffed chicken.  Since the heat is on the higher side in this recipe, you can feel free to modulate the amount of cheese you use for the stuffing.

Ingredients to make Ruth Chris Stuffed Chicken Recipe

• Chicken breast 4 pieces, skin and bones removed
• 8 oz cream cheese
• ¼ tbsp onion powder
• ¼ tbsp Worcestershire sauce
• 2 cloves of garlic, minced
• 1 pinch of cayenne pepper
• Pinch of salt
• ½ tbsp ranch dressing
• 1 pinch parsley flakes
• 2 tbsp butter
• Pinch of dill
• ¼ cup green peppers, sliced
• ¼ cup red peppers, sliced
• 1 onion
• ½ cup sharp cheddar cheese, shredded

Method of Preparation of Ruth’s Stuffed Chicken Recipe

1. Preheat your oven to 450F.
2. Saute the butter in a heavy bottom pan, and once it begins to sizzle, add in the onion.  Saute for a few minutes till the raw smell escapes.
3. Now add the red and green peppers.
4. Combine the cream cheese and cheddar cheese in a separate bowl.
5. Mix the Worcestershire sauce, garlic, cayenne pepper, Lawry’s, ranch dressing, and parsley flakes.  Give this mix a good stir so that all the ingredients are well combined.
6. Now sprinkle the pepper, onion, and garlic powders into the cheese mix and give it a final whisk.
7. Add the onion and peppers mixed into the cheese mix after making sure that it has cooled completely.
8. Now, in the same way, as you did with the previous recipe, make pockets in the chicken breast.
9. Stuff the cheese mix into the pockets and use toothpicks to seal the cavities shut.
10. Glaze a baking tray with olive oil and lay the chicken breasts on it, flat.
11. Sprinkle some seasonings on the chicken, like salt, pepper, garlic powder, and cayenne pepper.  You may also brush the chicken with some melted butter.
12. Bake this for around 30 minutes or until the chicken gets a nice brown colour.

Tips for the Ruth Chris Stuffed Chicken Recipe

• Use only softened cream cheese and cheddar cheese so that they can be mixed in thoroughly.
• If you are using a store-bought chicken for this recipe, make sure that the chicken is not frozen and has thawed completely.
• The oven temperatures are only a guide.  You may bake the chicken slightly longer or remove it earlier if you think it is done.
• If you find that the chicken is browning too quickly, tent it with aluminium foil and return it to the oven to finish baking.
• You may add a couple of potatoes, carrots, radish, etc., to give this chicken the typical farm feel.

Summary