Copycat Ruth’s Chris Stuffed Chicken Recipe

Recreate Ruth’s Chris famous stuffed chicken at home: juicy roasted chicken breasts filled with a creamy cheese and fresh herb mixture, seasoned for depth, finished with crisp golden skin and a buttery lemon-garlic drizzle. This steakhouse-inspired copycat is rich, elegant, and perfect for holidays, dinner parties, or any evening you want a special meal.

Serve with creamy mashed potatoes for a classic pairing.

I know some people consider ordering chicken at a steakhouse odd, but the stuffed chicken at Ruth’s Chris is outstanding: creamy, flavorful, and satisfying if you prefer poultry over steak. I’ve recreated it at home and the result is every bit as delicious—elegant, rich, and straightforward to prepare.

Ingredient Notes

Check the recipe section below for exact quantities and step-by-step instructions.

• Chicken – Airline chicken breasts (skin-on with the wing drumette attached) are ideal because they’re thick and stay juicy when stuffed. If unavailable, regular boneless skin-on breasts work. Boneless, skinless can be used but will be less flavorful.
• Ranch seasoning – Adds a lot of flavor with minimal effort. Don’t skip it for the classic profile.
• Cream cheese – Use full-fat cream cheese and make sure it’s softened for a smooth filling.

FAQs

Can I make the filling ahead of time?

Yes. The cream cheese filling can be mixed and refrigerated up to 48 hours in advance. If it firms too much, warm it briefly so it spreads easily.

What is an airline chicken breast?

An airline breast is a breast cut with the skin and the wing drumette attached. This cut roasts well because the skin renders and keeps the meat moist while adding flavor. The attached wing bone also helps maintain juiciness.

Is this airline or spatchcocked?

This recipe uses a spatchcocked airline-style chicken: spatchcocking flattens the bird for even cooking, while the airline technique leaves the drumette attached for a restaurant-style portion. The chicken is then stuffed for extra flavor and moisture.

Can I use boneless, skinless chicken breasts?

Yes, but the result will be less rich. Cooking time will also be shorter without bones and skin.

Top Tips

• Save the backbone for stock and use thighs in another dish if you separate pieces.
• Pat the chicken dry so the seasoning sticks and the skin crisps properly.
• Chill the filling for a short time to firm it, making stuffing easier.
• Don’t overfill pockets; you may not use all the filling depending on chicken size.
• Secure openings with toothpicks while cooking and remove them before serving.
• Roast until the thickest part reaches 165°F for safe, juicy meat.
• Smaller airline breasts (8–10 oz) roast about 35 minutes; larger pieces (12–14 oz) can take closer to 45 minutes.
• Rest the chicken 5–10 minutes before slicing to let juices redistribute.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave at 50% power or wrapped in foil in a 300°F oven until warmed through and the internal temperature reaches 165°F.

Freezing

Freezing is not recommended for this dish, as the texture and quality of the cream cheese filling and roasted skin decline after freezing and thawing.

Ruth Chris Stuffed Chicken Recipe

Equipment

• Toothpicks
• Sharp knife
• Kitchen shears

Ingredients

• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons paprika
• 1 teaspoon black pepper
• 1 ½ teaspoons garlic powder, divided
• 6 ounces full-fat cream cheese, softened
• 1/3 cup sharp cheddar, finely grated
• 1 teaspoon dry Ranch seasoning
• 1–2 tablespoons fresh chopped herbs (parsley, rosemary, thyme)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• 1 whole chicken (about 4–5 pounds), prepared as airline/spatchcock
• 2 teaspoons olive oil
• 6 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 teaspoon fresh lemon juice
• 2 teaspoons fresh parsley, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F. In a small bowl, combine 1 ½ tsp kosher salt, 1 ½ tsp paprika, 1 tsp black pepper, and 1 tsp garlic powder. Set aside.
2. Make the filling: in a bowl mix the softened cream cheese, grated cheddar, 1 tsp dry Ranch seasoning, 2 tbsp chopped fresh herbs, 1 tsp Worcestershire sauce, ½ tsp garlic powder and ½ tsp onion powder. Stir until smooth and refrigerate 10–15 minutes to firm slightly.
3. Spatchcock the chicken by removing the backbone and flattening the bird breast-side up. Trim the keel bone and remove thighs so you have airline-style breasts with drumettes attached. Clean any rib bones from the breast area.
4. Pat the chicken dry. Gently lift the skin over each breast to create pockets. Using a sharp knife, slice a deep pocket into the thickest part of each breast, taking care not to pierce the skin.
5. Spoon roughly half the filling into each pocket and press to distribute evenly. Do not overfill. Drizzle olive oil over the outside and under the skin, then rub the seasoning mixture over both sides and under the skin. Use toothpicks to close any openings and overlap the skin seam if possible.
6. Spread 2 tablespoons softened butter on a small baking sheet, place the chicken breast-side up on the sheet, and roast at 375°F for 35–45 minutes, or until the internal temperature reaches 165°F at the thickest part. Cooking time varies with size.
7. While the chicken roasts, melt the remaining 4 tablespoons butter in a small pan over medium-low heat. Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and stir in lemon juice, minced parsley, and seasoning to taste.
8. When the chicken is done, transfer it to a serving platter, remove toothpicks carefully, and pour the lemon-garlic butter over the bird. Garnish with extra chopped parsley and let rest 5–10 minutes before slicing and serving.

Notes

• Patting the chicken dry helps the skin crisp and keeps seasonings in place.
• Chilling the filling briefly makes stuffing easier and neater.
• Some filling may seep during roasting; that’s normal. Use toothpicks to help seal pockets.
• Allow resting time after roasting for the juiciest slices.

Nutrition

Nutrition information provided is an estimate and should be used as a guideline only.