Description
This Ruth Chris Stuffed Chicken recipe features tender chicken breasts filled with a creamy blend of cream cheese, sharp cheddar, and Hidden Valley Ranch seasoning. Baked to perfection with a flavorful paprika-spiced crust and topped with buttery goodness, it makes a delicious and satisfying entrée perfect for family dinners or special occasions.
Ingredients
Chicken
- 2 Large Chicken Breasts (or 4 small chicken breasts)
Filling
- 2 (8 oz each) packages of cream cheese
- 1 Cup shredded sharp cheddar cheese
- 1 Packet dry Hidden Valley Ranch Seasoning
- 2 Teaspoons Worcestershire Sauce
Seasoning & Topping
- 1/2 Teaspoon ground black pepper
- Salt, pepper, garlic powder, and onion powder to taste
- Paprika for color (about 1 teaspoon)
- 3 Tablespoons butter
Instructions
- Preheat oven: Set your oven to 400°F (204°C) to prepare for baking the stuffed chicken breasts.
- Prepare filling: In a mixing bowl, combine the cream cheese, Worcestershire sauce, shredded sharp cheddar cheese, and the dry Hidden Valley Ranch seasoning until fully blended and creamy.
- Prepare chicken breasts: Using a sharp knife, slice each chicken breast lengthwise through the middle without cutting all the way through, creating a pocket for stuffing.
- Stuff chicken: Evenly divide the cheese mixture and stuff each chicken breast with half of the filling, ensuring it's well packed inside.
- Season chicken: Mix together paprika, salt, pepper, garlic powder, and onion powder in a small bowl. Sprinkle this seasoning mixture generously over the stuffed chicken breasts for added flavor and color.
- Prepare for baking: Line a baking sheet with foil for easy cleanup. Place the stuffed chicken breasts on the foil-lined sheet and top each with a slab of butter.
- Bake: Cook the chicken in the preheated oven for about 30 minutes, or until the internal temperature reaches 165°F (74°C), using a thermometer to check for doneness.
Notes
- Using a meat thermometer is key to ensure the chicken is safely cooked to the proper temperature without drying out.
- If you prefer, you can use small chicken breasts instead of large ones; just adjust cooking time accordingly.
- For a crispier crust, you can broil the chicken for the last 2-3 minutes, watching closely to avoid burning.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently to preserve moisture.
