Preheat your oven to 440°F (225°C). Line a baking sheet with parchment paper.

In a large bowl, mix cream cheese, ranch dressing, shredded cheddar, Worcestershire sauce, fresh thyme, salt, and pepper until thick and well combined. Refrigerate for 10–15 minutes to firm up.

Place each chicken breast skin-side down. Carefully cut a pocket into the thickest part without slicing all the way through.

Remove the cheese mixture from the fridge. Shape a portion into a log and gently stuff it into each chicken pocket.

Secure the opening with wooden toothpicks and fold the flap closed.

Flip the chicken skin-side up. Season generously with garlic powder, paprika, salt, and pepper.

Place the chicken pocket-side down on the prepared baking sheet. Bake for 35–40 minutes, or until the internal temperature reaches 165°F and the skin is golden and crisp.

Rest for 5 minutes before serving. Remove toothpicks and slice carefully.

This Ruth Chris Stuffed Chicken Recipe is best served hot while the cheesy filling is creamy and melted.