Ruth Chris Stuffed Chicken Copycat Recipe

If you've ever dined at Ruth’s Chris Steak House, you know that their famous stuffed chicken breast is a showstopper. Juicy, tender, and packed with creamy goodness, it’s a dish that leaves a lasting impression. But what if I told you that you could recreate this decadent meal at home? This Ruth’s Chris stuffed chicken copycat recipe is designed to bring the restaurant experience right to your kitchen. Let’s dive in, and by the end, you’ll have a restaurant-quality dish ready to wow your family and friends!

What is Ruth’s Chris Stuffed Chicken?

Ruth’s Chris stuffed chicken is a succulent, pan-seared chicken breast filled with a rich cream cheese and herb mixture. The chicken is seasoned and cooked to perfection, creating a crispy exterior that contrasts beautifully with the creamy, savory filling inside. This dish is perfect for a special occasion, a dinner party, or when you simply want to treat yourself to an indulgent meal.

---

Ingredients List for Ruth’s Chris Stuffed Chicken

To make this copycat recipe, you’ll need the following ingredients. These are simple, everyday items you likely already have in your kitchen:

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese (softened)
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Olive oil for searing
• Toothpicks to secure the chicken

---

Substitutions and Variations

One of the best things about this recipe is that it’s incredibly versatile. Here are some substitutions and variations you can try:

• Cheese Options: While cheddar and Parmesan work great, you can experiment with different types of cheese. Mozzarella will give you a gooey, stretchy filling, while feta will provide a tangy flavor.
• Herbs: If you don’t have parsley or chives on hand, you can substitute with dried herbs or other fresh ones like thyme, basil, or cilantro.
• Spices: Want to add a kick to your chicken? Try adding a pinch of cayenne pepper or smoked paprika to the cream cheese mixture for a little heat.
• Low-fat Options: If you’re looking to lighten things up, you can use reduced-fat cream cheese and cheddar. You’ll still get plenty of flavor, but with fewer calories.

---

Step-by-Step Cooking Instructions

Now that you have all the ingredients ready, let’s get started on this Ruth’s Chris stuffed chicken copycat recipe. The process is straightforward, but there are a few key steps to ensure your chicken turns out perfectly.

1. Prepare the Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar, Parmesan, parsley, chives, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well-blended. This will be the savory, creamy filling that makes this dish so special.

2. Butterfly the Chicken Breasts

Using a sharp knife, carefully butterfly each chicken breast. To do this, make a horizontal cut along the side of the breast, stopping just short of cutting all the way through. You want to create a pocket that can hold the filling.

3. Stuff the Chicken

Spoon the cream cheese mixture into the pocket of each chicken breast. Be generous with the filling! Once stuffed, use toothpicks to seal the edges of the chicken breasts so that the filling doesn’t spill out during cooking.

4. Season the Chicken

Season the outside of the stuffed chicken breasts with salt and pepper. You can also sprinkle on some extra garlic powder or onion powder if you like a bit more seasoning.

5. Sear the Chicken

Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, and sear for 3-4 minutes on each side until they are golden brown. Searing helps to lock in the juices and gives the chicken a beautiful crust.

6. Bake the Chicken

Preheat your oven to 375°F (190°C). Transfer the skillet with the seared chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The cheese filling will melt and become wonderfully gooey inside the chicken.

7. Rest Before Serving

Once the chicken is fully cooked, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken remains juicy and tender when you cut into it.

---

Common Mistakes to Avoid

• Overstuffing the Chicken: It’s tempting to pack as much filling as possible into the chicken, but overstuffing can cause the filling to spill out during cooking. Be mindful of the amount you’re adding to each breast.
• Skipping the Sear: Don’t skip the searing step! It helps to create a nice crust and locks in the moisture, preventing the chicken from drying out in the oven.
• Not Using Toothpicks: Failing to secure the edges of the chicken with toothpicks can result in the filling spilling out, leaving your chicken less flavorful.
• Overcooking the Chicken: Keep an eye on the cooking time. Chicken can become dry if overcooked, so be sure to check the internal temperature with a meat thermometer.

---

Serving and Presentation Tips

Presentation can elevate any dish, and this Ruth’s Chris stuffed chicken is no exception. Here are some ideas for serving and plating:

• Slice Before Serving: For a restaurant-style presentation, slice the chicken breasts on a slight diagonal and fan the pieces out on the plate to showcase the creamy filling.
• Garnish with Fresh Herbs: A sprinkle of fresh parsley or chives over the top adds a pop of color and freshness.
• Pair with a Sauce: A drizzle of lemon butter sauce or a simple white wine reduction can complement the rich filling and add an extra layer of flavor.
• Side Dishes: Serve the chicken with mashed potatoes, roasted vegetables, or a light salad for a complete meal.

---

How to Serve Ruth’s Chris Stuffed Chicken

This stuffed chicken pairs beautifully with a variety of side dishes. For a classic steakhouse feel, serve it with creamy mashed potatoes or garlic butter roasted asparagus. A light Caesar salad on the side can also balance out the richness of the dish. Another great option is serving the chicken alongside a wild rice pilaf or buttery mashed cauliflower for a low-carb alternative.

---

Presentation Ideas for Ruth’s Chris Stuffed Chicken

To truly impress your guests, consider these presentation ideas:

• Elegant Plating: Place the sliced chicken breast in the center of the plate, with a swirl of mashed potatoes or rice on one side and a few carefully arranged vegetables on the other.
• Garnish for Color: Use bright, fresh garnishes like microgreens, chopped herbs, or a thin lemon slice on the side to add a burst of color.
• Serving Platter: If you’re serving a group, place the stuffed chicken breasts on a large platter and garnish with herbs and lemon slices for an impressive centerpiece.

---

Ruth’s Chris Stuffed Chicken Recipe Tips

• Use Room Temperature Cream Cheese: Softened cream cheese blends more easily with the other filling ingredients, making it easier to stuff into the chicken breasts.
• Sear in a Cast Iron Skillet: A cast iron skillet is perfect for this recipe because it retains heat well and transitions seamlessly from stovetop to oven.
• Prep Ahead: You can prepare the stuffed chicken up to a day in advance. Simply stuff the chicken, wrap it tightly, and store it in the fridge until you’re ready to sear and bake.

---

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time?

Yes! You can prepare the stuffed chicken breasts up to a day in advance. Just store them in the fridge until you're ready to cook. When it's time to serve, simply sear and bake as directed.

How do I store leftovers?

Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.

Can I freeze Ruth’s Chris stuffed chicken?

Yes, you can freeze stuffed chicken before cooking. After stuffing the chicken breasts, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight, then proceed with the searing and baking steps.

What’s the best way to reheat the chicken without drying it out?

To reheat without drying out the chicken, place it in the oven at 325°F (160°C) with a little broth or water at the bottom of the dish to keep it moist. Cover with foil and heat for about 10-15 minutes.

---

Conclusion

There you have it — a step-by-step guide to creating a mouthwatering Ruth’s Chris stuffed chicken copycat recipe at home. With its rich, creamy filling and perfectly seared chicken breast, this dish is sure to impress anyone you serve it to. Whether for a special occasion or just a weeknight treat, this recipe brings restaurant-quality flavor to your dinner table. Give it a try, and get ready to enjoy a taste of luxury in the comfort of your own home!

Print