This famous steakhouse chicken is rich, creamy, and indulgent — stuffed with a decadent blend of cream cheese, cheddar, Ranch seasoning, and baked until golden. It’s simple but incredibly flavorful.

🛒 Ingredients (Serves 4)

🐔 Chicken

• 4 large boneless skinless chicken breasts

• Salt & black pepper

• 1 tsp paprika

• 1 tbsp olive oil

🧀 Signature Stuffing

• 8 oz (225g) cream cheese (softened)

• 1 cup shredded sharp cheddar cheese

• 1 packet (1 oz) Ranch seasoning mix

• 1 tsp garlic powder

• 1 tbsp chopped fresh parsley (optional)

🧈 Topping

• 1 tbsp melted butter (for brushing)

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Chicken

• Preheat oven to 190°C / 375°F.

• Pat chicken dry.

• Cut a deep pocket into the thickest side of each breast (don’t cut all the way through).

• Season outside with salt, pepper, and paprika.

2️⃣ Make the Filling

In a bowl mix:

• Cream cheese

• Cheddar

• Ranch seasoning

• Garlic powder

Mix until smooth and well combined.

3️⃣ Stuff the Chicken

• Spoon generous filling into each pocket.

• Secure with toothpicks if needed.

4️⃣ Sear (Optional but Recommended)

• Heat olive oil in oven-safe skillet.

• Sear chicken 2–3 minutes per side until lightly golden.

5️⃣ Bake

• Transfer skillet (or baking dish) to oven.

• Bake 25–30 minutes or until internal temperature reaches 75°C / 165°F.

Brush tops with melted butter in last 5 minutes for extra richness.

🍽 Serving Suggestions

✔ Garlic mashed potatoes
✔ Steamed broccoli
✔ Caesar salad
✔ Roasted asparagus

📊 Approximate Nutrition (Per Serving)

• Calories: 520–600

• Protein: 45g

• Carbs: 3–5g

• Fat: 38g

(Low carb but high fat due to cheese.)

💡 Pro Tips

✔ Let chicken rest 5 minutes before slicing
✔ Use full-fat cream cheese for authentic texture
✔ Don’t overbake — prevents dryness
✔ Add a sprinkle of smoked paprika for deeper flavor

❓ FAQ

Q: Can I make it ahead?
Yes — stuff chicken and refrigerate up to 24 hours before baking.

Q: Can I freeze it?
Yes, before baking. Freeze stuffed chicken up to 2 months.

Q: Is it keto?
Yes — very low carb.

WW-Friendly Version

Smart Swaps:

• Use light cream cheese

• Use ½ cup reduced-fat cheddar

• Skip butter topping

• Use cooking spray instead of olive oil

🔢 New Estimated Points:

➡ 7–9 Points per serving

This cuts nearly half the points while keeping flavor.

💪 Ultra-Low Point Version

• Fat-free cream cheese

• ¼ cup reduced-fat cheddar

• No oil (bake directly on parchment)

🔢 Estimated:

➡ 5–6 Points per serving

Still high protein, low carb, and filling.

📌 Important Note

WW plans change over time (Blue, Green, PersonalPoints, etc.).
Chicken breast is usually 0 points, but cheese and fats drive totals.

If you tell me:

• Your exact WW plan

• Exact ingredient brands

I can calculate a more precise number for you.

🔥 Professional Cooking Tips

1️⃣ Don’t Overfill

Too much filling causes leakage. Fill generously but leave ½ inch edge.

2️⃣ Room Temperature Filling

Prevents uneven melting and helps smooth mixing.

3️⃣ Sear Before Baking

Creates color and locks juices inside.

4️⃣ Internal Temperature

Cook to 165°F / 75°C — no higher or it dries out.

5️⃣ Resting Time

Rest 5–10 minutes before cutting. This keeps filling intact.

🥗 Is It Healthy?

✔ Pros

• High protein

• Low carb

• Keto-friendly

⚠ Cons

• High saturated fat

• High sodium (Ranch mix + cheese)

👉 Best enjoyed occasionally or modified.

🥦 Lighter Version (Healthier Swap)

Replace:

• Full-fat cream cheese → Light cream cheese

• 1 cup cheddar → ½ cup reduced-fat cheddar

• Ranch packet → Homemade blend (garlic powder, onion powder, dried dill, parsley)

Reduce butter on top.

➡ Saves 150–200 calories per serving.

🍳 Air Fryer Version

• Preheat air fryer to 375°F (190°C)

• Cook 16–20 minutes

• Flip halfway

• Check internal temperature

🧊 Storage & Meal Prep

Fridge: 3–4 days
Freezer: Freeze unbaked stuffed chicken up to 2 months

Reheat:

• Oven 350°F (175°C) for 10–12 minutes

• Avoid microwave if possible (filling may separate)