Easy Ruth’s Chris Stuffed Chicken Copycat Recipe

If you’ve ever ordered the famous stuffed chicken from Ruth’s Chris Steak House, you already know how rich, juicy, and unforgettable it is. This Ruth’s Chris Stuffed Chicken Copycat lets you recreate that steakhouse favorite at home with simple ingredients and straightforward steps. The creamy herb-and-cheese filling keeps the chicken incredibly moist, making this dish feel elegant without being complicated.

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Why You’ll Love This Ruth’s Chris Stuffed Chicken

• Restaurant-style flavor at home without special equipment
• Ultra-juicy chicken breasts thanks to the rich cheese filling
• Family-friendly and alcohol-free, perfect for any occasion
• Impressive yet easy, ideal for dinner guests or special nights

This recipe delivers that classic “fancy dinner” feel while still being approachable for weeknight cooking.

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Ingredients You’ll Need

• 4 boneless, skinless chicken breasts
• 8 oz lump crab meat
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 5 oz frozen spinach, thawed and squeezed dry
• 2 tbsp finely minced shallot
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 7 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• Black pepper and white pepper, to taste
• Pinch of cayenne pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1/2 cup chicken broth

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How to Make Ruth’s Chris Stuffed Chicken (Step-by-Step)

Step 1: Prepare the Filling

In a skillet, melt 1 tablespoon of butter over medium heat. Sauté the shallots and garlic until fragrant, then add the spinach and cook until any moisture evaporates. Remove from heat.

In a bowl, combine cream cheese, heavy cream, Parmesan, crab meat, parsley, lemon juice, garlic powder, Old Bay, salt, peppers, and cayenne. Fold in the spinach mixture until smooth and creamy.

Step 2: Stuff the Chicken

Butterfly each chicken breast horizontally, being careful not to cut all the way through. Season lightly with salt and pepper, then stuff generously with the cheese mixture. Secure with toothpicks if needed.

Step 3: Sear for Flavor

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden.

Step 4: Bake to Perfection

Add chicken broth and remaining butter to the skillet. Transfer to a 375°F (190°C) oven and bake for 18–22 minutes, until the chicken reaches an internal temperature of 165°F.

Step 5: Finish and Serve

Spoon the buttery pan juices over the chicken before serving for that signature steakhouse touch.

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Tips & Variations

• No crab option: Replace crab with chopped cooked chicken or extra spinach
• Extra cheesy: Add shredded mozzarella to the filling
• Lighter version: Use half-and-half instead of heavy cream
• Make ahead: Prepare and stuff chicken up to 24 hours in advance

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Serving Ideas & Storage

Serve this stuffed chicken with mashed potatoes, roasted asparagus, or garlic green beans for a complete steakhouse-style dinner. Leftovers keep well in an airtight container for up to 3 days and reheat best in the oven.

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Nutrition Facts (Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Sodium
~520	45g	6g	35g	1g	~780mg

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Final Thoughts

This Ruth’s Chris Stuffed Chicken Copycat proves that restaurant-quality meals don’t have to be intimidating. Creamy, savory, and perfectly baked, it’s a show-stopping dinner that’s surprisingly simple to pull off at home.