Pressure Cooker Copycat Ruth’s Chris Stuffed Chicken Recipe and More
This copycat Ruth's Chris stuffed chicken recipe is made fast in a pressure cooker and packed with flavor from cream cheese, cheddar, Ranch seasoning, and spices for a rich, gourmet experience at home.
Equipment
- 1 Mixing bowl medium
Ingredients
Main Ingredients
- 2 boneless chicken breasts large
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 1 ounce dry Ranch seasoning mix about ⅓ cup if homemade
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 2 ounces buttermilk powder plus dried herbs like parsley, chives, garlic powder, onion powder, dill
Instructions
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Mix cream cheese, cheddar, Ranch seasoning, Worcestershire, salt, pepper, paprika, buttermilk powder, and dried herbs in a bowl until well combined.
- Slice chicken breasts horizontally to create pockets, being careful not to cut all the way through.
- Stuff each pocket with cheese mixture and use toothpicks to secure if needed.
- Place stuffed chicken in a greased baking dish.
- Bake for 25–30 minutes until the tops are golden and internal temperature reaches 165°F.
- Remove from oven and let rest for 5 minutes.
- Slice and serve.
Notes
Leftovers store well in the fridge 3–4 days or freeze for up to 2 months. Reheat in oven for best texture.