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A golden-brown, herb-crusted Ruth's Chris Stuffed Chicken breast is plated with creamy mashed potatoes and fresh asparagus.

Ruth's Chris Style Crab and Spinach Stuffed Chicken with Lemon Butter Wine Sauce

This restaurant-quality recipe delivers the iconic flavor of Ruth's Chris stuffed chicken at home. It features juicy chicken breasts rolled around a rich, savory core of crab, spinach, and cream cheese, all finished with a luxurious lemon butter wine sauce. The key to success lies in meticulous prep, a tight seal, and precise cooking.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American, Steakhouse
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts approx. 8 oz each
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 8 oz lump crab meat, picked for shells
  • 5 oz frozen chopped spinach, thawed and squeezed completely dry
  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp minced shallot
  • 1 clove garlic, minced
  • 1 tsp fresh lemon juice
  • 1/4 tsp Old Bay seasoning
  • Pinch of cayenne pepper
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 4 tbsp cold unsalted butter, cubed
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • Salt to taste
  • White pepper to taste

Equipment

  • Plastic wrap
  • Meat mallet or rolling pin
  • Paper towels
  • Mixing bowls
  • Kitchen towel (for wringing spinach)
  • Toothpicks
  • Large oven-safe skillet
  • Tongs
  • Instant-read thermometer
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Pat very dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
  2. Make the Stuffing: In a medium bowl, combine the thoroughly dried spinach, softened cream cheese, Parmesan, shallot, minced garlic, 1 tsp lemon juice, Old Bay, and cayenne. Mix until fully combined. Gently fold in the crab meat, trying to keep lumps intact. Divide into four equal portions and shape into compact logs.
  3. Stuff & Secure: Lay a chicken breast flat. Place a stuffing log in the center. Fold the sides of the chicken over the filling, then roll tightly from the bottom to form a neat package. Secure with 3-4 toothpicks. Repeat for all breasts.
  4. Preheat Oven & Sear: Preheat oven to 375°F (190°C). In a large, oven-safe skillet, heat olive oil over medium-high heat. Carefully place chicken rolls seam-side down. Sear for 2-3 minutes per side, until golden brown on all sides.
  5. Bake: Transfer the skillet directly to the preheated oven. Bake for 15-18 minutes, or until the internal temperature of the chicken (not the filling) reaches 165°F. Remove chicken to a plate, tent with foil, and let rest for 5 minutes.
  6. Make the Sauce: While chicken rests, use the same skillet (handle will be hot). Add white wine and chicken broth, scraping up any browned bits. Bring to a simmer over medium heat and reduce by half. Stir in heavy cream and simmer for 2-3 minutes to thicken slightly. Remove from heat and whisk in cold butter, one cube at a time, until sauce is glossy and emulsified. Stir in 2 tbsp lemon juice and chopped parsley. Season with salt and white pepper to taste.
  7. Serve: Carefully remove toothpicks from chicken. Slice each roll in half on a slight diagonal. Plate and spoon the warm lemon butter wine sauce over the top.

Notes

Ensure spinach is squeezed completely dry to prevent a soggy filling and bursting. Letting the cream cheese soften fully is crucial for a smooth, cohesive stuffing. An instant-read thermometer is essential for perfectly cooked, juicy chicken. The sauce can break if boiled after adding the butter; keep it off direct heat while whisking in the cold butter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of broth or in the oven.