BEST RUTH’S CHRIS STUFFED CHICKEN

Ever wished you could recreate that iconic Ruth’s Chris Steak House experience right in your own kitchen? Imagine sinking your fork into a juicy, perfectly cooked chicken breast, oozing with a savory, creamy filling that’s pure comfort food elevated to gourmet status. This Ruth’s Chris Stuffed Chicken recipe brings that restaurant magic home, promising a dish so delicious, you’ll swear you’re dining out!

The Star of the Show: What You’ll Need

Chicken Breasts:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

The Creamy Stuffing:

• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of red pepper flakes (optional)

The Finishing Touches:

• 1/4 cup butter, melted
• Paprika, for dusting

Let’s Get Cooking: Step-by-Step Instructions

Prep the Chicken:

1. Gently pound each chicken breast to an even thickness of about 1/2 inch. This helps them cook evenly and makes them easier to stuff. Don’t go too crazy, you just want them a bit thinner!
2. Season both sides of the chicken breasts with salt and pepper.

Make the Creamy Filling:

1. In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, heavy cream, parsley, minced garlic, garlic powder, onion powder, and red pepper flakes (if using).
2. Mix well until everything is smooth and creamy. This is the heart and soul of our Ruth’s Chris Stuffed Chicken, so make sure it’s perfectly blended!

Stuff Those Breasts:

1. Place about 1/4 of the cheese mixture in the center of each chicken breast.
2. Fold the chicken breast over the filling, trying to enclose it as much as possible. You can use toothpicks to secure the edges if needed. Don’t worry if it’s not perfect; some oozing is okay!

Sear and Bake to Perfection:

1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Carefully place the stuffed chicken breasts in the skillet and sear for 2-3 minutes per side, until golden brown. This gives them a beautiful color and locks in the juices.
3. Remove the skillet from the heat and brush the chicken breasts with melted butter.
4. Dust the tops with paprika for a touch of color and flavor.
5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure!
6. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Pro Tips & Troubleshooting for Ruth’s Chris Stuffed Chicken

Preventing Filling Leakage:

One of the biggest challenges with stuffed chicken is keeping the filling inside! Here are a few tricks:

• Don’t overstuff: Too much filling is a recipe for disaster. Stick to the recommended amount (about 1/4 of the mixture per breast).
• Secure the edges: Toothpicks are your friend! Use them to close any gaps and prevent the filling from escaping. Remember to remove them before serving!
• Gentle searing: Be careful when searing the chicken. Avoid moving it around too much, as this can cause the filling to leak.

Ensuring Even Cooking:

Nobody wants dry chicken! Here’s how to make sure your Ruth’s Chris Stuffed Chicken is perfectly cooked:

• Pound it out: As mentioned earlier, pounding the chicken breasts to an even thickness is crucial for even cooking.
• Don’t overcrowd the pan: If your skillet is too small, cook the chicken in batches. Overcrowding lowers the temperature of the pan and can result in uneven cooking.
• Use a meat thermometer: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the breast. It should reach 165°F (74°C).

Adjusting the Flavor:

Feel free to customize the filling to your liking! Here are some ideas:

• Add some veggies: Sautéed spinach, mushrooms, or sun-dried tomatoes would be delicious additions.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
• Change the cheese: Experiment with different cheeses, such as Gruyere, provolone, or feta.

Serving Suggestions to Elevate Your Ruth’s Chris Stuffed Chicken Experience

Classic Sides:

To truly mimic the Ruth’s Chris experience, pair your stuffed chicken with some classic steakhouse sides:

• Mashed potatoes
• Creamed spinach
• Asparagus with hollandaise sauce

Lighter Options:

For a healthier meal, try these lighter sides:

• Roasted vegetables (broccoli, carrots, Brussels sprouts)
• Quinoa salad
• Green salad with a light vinaigrette

Wine Pairing:

A crisp Chardonnay or a light-bodied Pinot Noir would complement the flavors of the Ruth’s Chris Stuffed Chicken beautifully.

More Delicious Chicken Recipes to Explore

If you loved this Ruth’s Chris Stuffed Chicken recipe, you might also enjoy these other amazing chicken dishes:

• Craving comfort food? Try this Marry Me Chicken Pasta, a guaranteed crowd-pleaser.
• For a cozy casserole, try this French Onion Chicken Orzo Casserole.
• Looking for a simple and satisfying meal? Check out this Chicken Casserole Recipe.
• For a unique twist on a classic, try this Parmesan Chicken Meatloaf – it’s surprisingly delicious!
• Indulge in this Garlic Butter Mushroom Chicken for a burst of savory flavors.
• Or savor this Creamy Garlic Chicken for a rich and comforting experience.

Make-Ahead Tips for Stress-Free Cooking

Want to get ahead of the game? Here’s how to prepare your Ruth’s Chris Stuffed Chicken in advance:

Stuffing the Chicken:

You can stuff the chicken breasts up to 24 hours in advance. Cover them tightly with plastic wrap and store them in the refrigerator. Just be sure to sear and bake them as directed before serving.

Preparing the Filling:

The creamy filling can also be made a day ahead of time. Store it in an airtight container in the refrigerator.

Final Thoughts: Your Ruth’s Chris Stuffed Chicken Awaits

This Ruth’s Chris Stuffed Chicken recipe is more than just a meal; it’s an experience. With a little bit of effort and these helpful tips, you can recreate that restaurant-quality flavor in your own home. So go ahead, give it a try! You might just surprise yourself (and your taste buds!).

Best Ruth’s Chris Stuffed Chicken

Recreate the Ruth’s Chris Steak House experience at home with this stuffed chicken recipe. Juicy chicken breasts are filled with a savory and creamy cheese mixture, then seared and baked to perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of red pepper flakes optional
• 1/4 cup butter, melted
• Paprika, for dusting

Equipment

• Large oven-safe skillet
• Medium bowl
• Measuring cups and spoons
• Meat thermometer
• Toothpicks (optional)
• Plastic wrap
• Pounding mallet or rolling pin

Method

 

1. Preheat oven to 375°F (190°C).
2. Pound each chicken breast to an even thickness of about 1/2 inch.
3. Season both sides of the chicken breasts with salt and pepper.
4. In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, heavy cream, parsley, minced garlic, garlic powder, onion powder, and red pepper flakes (if using).
5. Mix well until smooth and creamy.
6. Place about 1/4 of the cheese mixture in the center of each chicken breast.
7. Fold the chicken breast over the filling, trying to enclose it as much as possible. Use toothpicks to secure the edges if needed.
8. Heat the olive oil in a large oven-safe skillet over medium-high heat.
9. Carefully place the stuffed chicken breasts in the skillet and sear for 2-3 minutes per side, until golden brown.
10. Remove the skillet from the heat and brush the chicken breasts with melted butter.
11. Dust the tops with paprika.
12. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
13. Let the chicken rest for 5-10 minutes before serving.

Notes

To prevent filling leakage, don’t overstuff the chicken breasts, secure the edges with toothpicks, and sear gently. The filling can be prepared a day ahead and stored in the refrigerator. You can stuff the chicken breasts up to 24 hours in advance. Sautéed spinach, mushrooms, or sun-dried tomatoes would be delicious additions to the filling. A crisp Chardonnay or a light-bodied Pinot Noir would complement the flavors of the Ruth’s Chris Stuffed Chicken beautifully. Mashed potatoes, creamed spinach, or asparagus with hollandaise sauce make excellent side dishes.