Ruth Chris Steak House is famous for its bold flavors and elegant dishes, and their Stuffed Chicken Breast is no exception. This recipe brings that same restaurant-quality experience right into our kitchens, combining tender chicken breasts with a savory, flavorful stuffing that’s sure to impress. It’s perfect for a special dinner or whenever we want to treat ourselves to something truly delicious.
What makes this dish stand out is the rich blend of ingredients inside the chicken, creating a juicy, satisfying bite every time. Plus, it’s easier to make than we might think, with simple steps that deliver a gourmet result. Whether we’re cooking for family or friends this Ruth Chris Stuffed Chicken Breast recipe will quickly become a favorite in our meal rotation.
Ingredients
To recreate the iconic Ruth Chris Stuffed Chicken Breast Recipe at home, gather fresh and high-quality ingredients. These components work together to deliver the perfect balance of flavors and textures our dish is known for.
For the Chicken Breast
- 4 large boneless skinless chicken breasts, pounded thin for even cooking
- Salt, to taste
- Black pepper, freshly ground, to taste
- 2 tablespoons olive oil or butter, for searing
For the Stuffing
- 1 cup fresh spinach, roughly chopped
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, finely chopped
- Salt and pepper, to taste
For the Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 4 tablespoons | |
| Heavy cream | 1 cup | |
| Garlic | 2 cloves, minced | |
| Fresh lemon juice | 1 tablespoon | |
| White wine | ½ cup | Optional, enhances flavor |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
We will combine these ingredients meticulously to ensure our Ruth Chris Stuffed Chicken Breast has that signature luscious taste and appearance.
Equipment Needed
To perfectly execute the Ruth Chris Stuffed Chicken Breast Recipe, having the right equipment is essential. Each tool helps us achieve the ideal texture, flavor infusion, and presentation that this iconic dish demands.
Essential Kitchen Tools
- Sharp Chef’s Knife
We need a sharp chef’s knife to carefully butterfly the chicken breasts. Precision here ensures even cooking and enough space for the stuffing.
- Cutting Board
Use a sturdy cutting board to safely prep the chicken and other ingredients while maintaining hygiene.
- Large Skillet or Sauté Pan
A heavy-bottom skillet (preferably non-stick or cast iron) is necessary to sear the chicken evenly in olive oil or butter, locking in juices and flavor.
- Mixing Bowls
Multiple mixing bowls help us combine the stuffing ingredients thoroughly and keep components organized.
- Measuring Cups and Spoons
For accuracy, use standard measuring cups and spoons to portion cream cheese, cheeses, spices, and liquids precisely.
- Wooden Spoon or Silicone Spatula
To mix the creamy stuffing smoothly without scratching pans.
- Toothpicks or Kitchen Twine
These secure the stuffed chicken breasts, preventing the filling from leaking during cooking.
- Oven-Safe Baking Dish or Sheet Pan
After searing, we transfer the chicken to an oven-safe dish for finishing in the oven—important for thorough cooking.
- Whisk
Use this to blend the sauce ingredients, ensuring a smooth, velvety texture.
- Tongs
Helpful for flipping the chicken in the skillet and moving pieces without piercing them.
| Equipment | Purpose |
|---|---|
| Chef’s Knife | Butterflying chicken |
| Cutting Board | Safe ingredient prep |
| Large Skillet | Searing chicken to lock flavor |
| Mixing Bowls | Combining stuffing ingredients |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Wooden Spoon/Spatula | Mixing stuffing without scratching |
| Toothpicks/Kitchen Twine | Securing stuffed chicken breasts |
| Oven-Safe Baking Dish | Baking chicken to finish cooking |
| Whisk | Blending sauce ingredients smoothly |
| Tongs | Handling chicken without piercing |
Pro Tip: Using a cast iron skillet will give a superior sear thanks to its excellent heat retention properties, which is crucial for locking in moisture for the Ruth Chris Stuffed Chicken Breast.
Optional But Helpful
- Meat Thermometer
Checking internal temperature ensures the chicken reaches a safe 165°F (74°C) without overcooking.
- Food Processor
To finely chop ingredients like garlic and sun-dried tomatoes if a fine texture for the stuffing is preferred.
Having these tools ready streamlines our cooking process and guarantees the delightful, juicy, and flavorful results that make this dish a standout.
Prep Work
Before we begin cooking the Ruth Chris Stuffed Chicken Breast, thorough preparation sets the foundation for a perfectly cooked and flavorful dish. Let’s take a close look at how to prepare each key component efficiently and precisely.
Preparing the Chicken Breasts
- Select Large Boneless Skinless Chicken Breasts
Choose breasts that are evenly sized to ensure uniform cooking.
- Butterfly the Chicken
Place each breast flat on a sturdy cutting board. Using a sharp chef’s knife, carefully slice horizontally through the thickest part without cutting all the way through. Open it like a book to create a flat, even surface for stuffing.
- Pound to Even Thickness
Lightly cover the butterflied chicken with plastic wrap. Using a meat mallet or rolling pin, pound to an even thickness of about 1/2 inch. This step ensures quick, even cooking without drying out the meat.
- Season Generously
Season both sides with salt and freshly ground black pepper. This enhances the chicken’s natural flavor and prepares it to complement the rich stuffing.
- Set Aside for Stuffing
Once seasoned and pounded, place the chicken breasts on a clean plate ready for the next step.
Making the Stuffing
- Prepare Fresh Spinach
Rinse about 2 cups of fresh spinach thoroughly. Pat dry or use a salad spinner to remove excess water. Chop coarsely for a balanced texture in the stuffing.
- Combine Cream Cheese and Cheeses
In a mixing bowl, blend 4 ounces of softened cream cheese, 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan. The cream cheese base creates a creamy consistency that keeps the stuffing moist.
- Add Flavorful Ingredients
Mince 2 cloves of garlic finely. Chop 1/4 cup of sun-dried tomatoes and about 2 tablespoons of fresh basil leaves. Add these to the cheese mixture for a rich, aromatic flavor profile.
- Season the Mixture
Stir in salt and black pepper to taste. Mixing all ingredients well ensures each bite delivers the right balance of creaminess and zest.
- Final Stuffing Consistency Check
The stuffing should be thick but spreadable. If needed, soften it further with a small splash of cream or milk.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh spinach | 2 cups | Rinsed and chopped |
| Cream cheese | 4 ounces | Softened |
| Mozzarella cheese | 1/2 cup | Shredded |
| Parmesan cheese | 1/4 cup | Grated |
| Garlic | 2 cloves | Minced |
| Sun-dried tomatoes | 1/4 cup | Chopped |
| Fresh basil leaves | 2 tablespoons | Chopped |
| Salt and pepper | To taste | — |
Now that our chicken breasts are properly prepared and the stuffing is perfectly combined, we are ready to assemble this exquisite Ruth Chris Stuffed Chicken Breast.
Cooking Instructions
Follow these precise steps to achieve perfectly cooked Ruth Chris Stuffed Chicken Breast with a tender juicy bite and rich savory flavors. We focus on stuffing and cooking techniques to bring out the best in every component.
Stuffing the Chicken Breasts
- Prepare the Chicken: Place each butterflied chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet to an even thickness of about 1/2 inch. This ensures even cooking.
- Seasoning: Lightly season both sides of the chicken breasts with salt and freshly ground black pepper to enhance natural flavors.
- Stuffing Layer: Using a spoon, spread a generous 1/3 cup of the prepared stuffing evenly over one side of each flattened chicken breast. Leave about a 1/2 inch border free along edges to prevent stuffing squeeze-out.
- Fold and Secure: Carefully fold the chicken breast over the stuffing to encase it fully. Use toothpicks or kitchen twine to secure the edges tightly. This holds the stuffing inside during cooking.
- Final Prep: Lightly pat the outside of the stuffed chicken breast dry with a paper towel to promote even searing.
Cooking the Chicken
- Preheat the Pan: Heat 2 tablespoons of olive oil or unsalted butter in a heavy-bottom skillet over medium-high heat until shimmering.
- Sear the Chicken: Place the stuffed chicken breasts seam side down in the skillet. Sear for 4-5 minutes without moving to develop a golden-brown crust.
- Flip and Sear: Carefully flip each breast and sear the other side for 3-4 minutes until golden brown.
- Transfer to Oven: Move the seared chicken breasts to an oven-safe baking dish. Preheat the oven to 375°F (190°C) beforehand. Bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
- Resting: Remove the chicken from the oven. Tent loosely with foil and let rest for 5 minutes to redistribute the juices and maintain moistness.
- Optional Sauce: While the chicken rests, prepare the sauce using butter, heavy cream, garlic, lemon juice, and white wine. Pour warm sauce over each breast before serving for an authentic Ruth Chris finish.
| Step | Time | Temperature | Notes |
|---|---|---|---|
| Pounding chicken | 2-3 minutes | N/A | Even thickness ~1/2 inch |
| Searing each side | 4-5 minutes + 3-4 minutes | Medium-high heat | Golden brown crust formation |
| Baking | 15-20 minutes | 375°F (190°C) | Internal temp 165°F (74°C) required |
| Resting | 5 minutes | Off heat | Redistributes juices |
This step-by-step approach guarantees our Ruth Chris Stuffed Chicken Breast boasts perfectly cooked tender chicken layered with flavorful creamy spinach stuffing — just like the iconic steakhouse version.
Making the Sauce
To elevate our Ruth Chris Stuffed Chicken Breast to steakhouse standards, the sauce plays a crucial role. Here is how we achieve a rich, velvety sauce that perfectly complements the savory stuffed chicken.
Ingredients for the Sauce
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 cup dry white wine (optional)
- Salt and freshly ground black pepper to taste
Step-by-Step Sauce Preparation
- Melt the Butter:
In a medium skillet over medium heat, melt the unsalted butter until it begins to foam gently. This step creates the buttery base essential for the sauce’s richness.
- Sauté the Garlic:
Add the minced garlic and sauté for about 1 minute or until fragrant but not browned. Garlic infusion is key in building depth of flavor.
- Deglaze with White Wine (Optional):
Pour in the dry white wine to deglaze the pan. Let it simmer for 2 to 3 minutes until the liquid reduces by half. This adds a subtle acidity and complexity. If you prefer to skip alcohol, use additional lemon juice.
- Add Heavy Cream:
Lower the heat and stir in the heavy cream. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, about 4 to 5 minutes. Watch closely to prevent curdling.
- Season and Finish:
Stir in fresh lemon juice followed by salt and freshly ground black pepper to taste. The lemon juice brightens the sauce balancing the creamy texture.
Sauce Consistency Guide
| Stage | Description | Visual Cue |
|---|---|---|
| After Butter Melt | Butter foams gently | Glossy melted butter |
| After Garlic | Fragrant aroma without browning | Slightly translucent garlic |
| After Wine Reduce | Reduced by half | Slightly thickened liquid |
| After Cream Add | Sauce thickens slightly | Smooth creamy texture |
| Finished Sauce | Smooth, velvety, pourable | Coats back of a spoon |
“A well-made sauce is the signature touch that transforms this stuffed chicken from good to unforgettable.“
Once our sauce is ready we keep it warm while the stuffed chicken breast rests. This allows the flavors to meld and ensures a luxurious sauce to drizzle generously over each plated serving.
Serving Suggestions
To fully enjoy our Ruth Chris Stuffed Chicken Breast Recipe, pairing it with the right sides and accompaniments is essential. Here are some expert serving suggestions that highlight the rich flavors and elegant presentation of this dish.
Ideal Side Dishes
We recommend balancing the creamy stuffed chicken with fresh and flavorful sides that complement the dish without overpowering it:
- Garlic Mashed Potatoes: Creamy and buttery mashed potatoes provide a smooth texture contrast and soak up the delicious sauce perfectly.
- Roasted Asparagus: Lightly seasoned with olive oil, salt, and pepper then roasted until tender-crisp for a bright, slightly crunchy bite.
- Steamed Broccoli: Adds a nutritious green element with a mild flavor and satisfying texture.
- Cauliflower Gratin: A cheesy, baked cauliflower dish adds richness and pairs well with the mozzarella and Parmesan in the stuffing.
- Wild Rice Pilaf: Offers nutty undertones and a subtle earthiness, balancing the richness of the chicken.
Wine Pairing Recommendations
To elevate the meal further, pairing with a wine that complements the herbs, cheese, and buttery notes enhances the overall dining experience. Consider these options:
| Wine Type | Flavor Profile | Pairing Notes |
|---|---|---|
| Chardonnay (oaked) | Buttery, creamy, hints of vanilla | Matches the creamy stuffing and sauce |
| Sauvignon Blanc | Crisp, citrusy, herbaceous | Cuts through richness, refreshes palate |
| Pinot Noir | Light to medium-bodied, red fruit flavors | Adds subtle earthiness, versatile pairing |
Presentation Tips
For an authentic Ruth Chris Steak House dining experience, presentation matters. Here’s how to make your plating impressive:
- Slice the stuffed chicken breasts into thick medallions to display the colorful and creamy spinach and cheese filling.
- Arrange the slices on a warm plate in a slightly overlapping fan shape.
- Drizzle the velvety butter sauce generously over the top and around the plate.
- Garnish with a sprig of fresh basil or parsley for a vibrant green pop.
- Serve alongside your chosen sides neatly arranged to create balance and color contrast.
Serving Temperature & Portion Size
- Serve the chicken hot and fresh to enjoy the melty goodness of the cheese and the tender juicy chicken.
- Each stuffed chicken breast makes a generous single serving; plan on one per person.
- The recommended sides complement this main dish without overwhelming the palate so portions can be moderate.
“For optimal satisfaction, our stuffed chicken is best enjoyed with warm, well-balanced sides and a sauce that ties all flavors together beautifully.“
By following these Serving Suggestions, we ensure your Ruth Chris Stuffed Chicken Breast meal is not only delicious but also visually stunning and perfectly balanced on every plate.
Make-Ahead Tips
Preparing the Ruth Chris Stuffed Chicken Breast ahead of time can save us valuable moments and keep the flavors vibrant. Here are our top tips to ensure a seamless cooking experience without sacrificing quality.
1. Assemble and Store Before Cooking
- Butterfly, pound, and season the chicken breasts as instructed.
- Prepare the stuffing mixture — combining fresh spinach, cream cheese, mozzarella, Parmesan, garlic, sun-dried tomatoes, and basil.
- Spread the stuffing inside the chicken breasts and fold them securely.
- Use toothpicks or kitchen twine to hold them together firmly.
- Place the stuffed breasts in an airtight container or wrap tightly in plastic wrap.
- Refrigerate for up to 24 hours before cooking.
“For optimum taste and texture, avoid stuffing the chicken more than a day ahead.“
2. Pre-Prepare the Sauce
The rich velvety sauce can be made ahead to enhance the meal’s efficiency.
- Prepare the butter, garlic, lemon, heavy cream, and optional white wine sauce.
- Allow it to cool completely.
- Store in a sealed container in the refrigerator for up to 2 days.
- Reheat gently over low heat before serving, whisking occasionally to maintain smoothness.
3. Timing Guide Before Cooking
| Preparation Step | Storage Time | Storage Method | Notes |
|---|---|---|---|
| Stuffed Chicken Assembly | Up to 24 hours | Refrigerate airtight | Keep covered to prevent drying |
| Sauce Preparation | Up to 2 days | Refrigerate sealed | Reheat gently, do not boil to preserve creaminess |
| Fully Cooked Chicken (Optional) | Up to 2 days | Refrigerate airtight | Reheat in oven at 325°F until thoroughly heated |
4. Tips for Freezing
- If we want to freeze the stuffed chicken breasts before cooking:
- Wrap each breast tightly in plastic wrap and then foil.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator before cooking as per recipe instructions.
- Avoid freezing after cooking to maintain the texture and flavor integrity.
5. Final Step Before Baking
- Remove the stuffed chicken from the refrigerator 20 minutes before cooking to reach room temperature.
- This step ensures even cooking and helps retain juiciness.
Using these make-ahead strategies will allow us to serve the Ruth Chris Stuffed Chicken Breast effortlessly while keeping the dish flavorful, tender, and visually appealing.
Conclusion
This Ruth Chris Stuffed Chicken Breast recipe brings restaurant-quality flavor right to our own kitchen. With its rich stuffing and perfectly cooked chicken, it’s a dish that impresses every time. Whether we’re cooking for a special occasion or just treating ourselves, this recipe delivers on taste and presentation.
By following the steps and tips, we can enjoy a juicy, flavorful meal that rivals the steakhouse original. Plus, the make-ahead options make it convenient without compromising quality. Let’s get cooking and savor every bite of this elegant, satisfying dish.
Frequently Asked Questions
What makes Ruth Chris Stuffed Chicken Breast special?
Ruth Chris Stuffed Chicken Breast combines tender chicken with a flavorful cheese and spinach stuffing. Its rich flavors, elegant presentation, and juicy texture make it ideal for special meals or indulgent dinners.
What ingredients are needed for the stuffed chicken?
You’ll need large boneless skinless chicken breasts, fresh spinach, cream cheese, mozzarella, Parmesan, garlic, sun-dried tomatoes, basil, salt, pepper, olive oil or butter, plus butter, heavy cream, lemon juice, and optional white wine for the sauce.
What kitchen tools do I need to prepare this dish?
Essential tools include a sharp chef’s knife, cutting board, heavy skillet, mixing bowls, measuring cups and spoons, toothpicks or kitchen twine, oven-safe baking dish, whisk, and tongs. A meat thermometer and food processor are optional but helpful.
How do I properly prepare the chicken breasts for stuffing?
Butterfly the chicken breasts, pound them to even thickness, then season with salt and pepper. This ensures even cooking and helps the stuffing stay inside properly.
What is the best way to cook the stuffed chicken?
After stuffing and securing the chicken breasts, sear them in a hot pan, then transfer to the oven to bake until the internal temperature reaches 165°F. Let them rest before serving.
How is the sauce for this dish made?
The sauce is made by melting butter, sautéing garlic, deglazing with optional white wine, adding heavy cream, lemon juice, and seasoning. It’s cooked until smooth and velvety, then drizzled over the chicken.
What sides pair well with Ruth Chris Stuffed Chicken Breast?
Ideal sides include garlic mashed potatoes, roasted asparagus, steamed broccoli, cauliflower gratin, and wild rice pilaf, all complementing the rich flavors of the chicken.
Can I make this dish ahead of time?
Yes, you can assemble and refrigerate the stuffed chicken breasts up to 24 hours before cooking. The sauce can be prepared and stored for 2 days. Freezing is also possible with proper thawing before baking.
How should I serve and present the dish?
Slice the chicken into medallions, arrange neatly on the plate, drizzle with sauce, and garnish with fresh herbs. Serve hot with balanced portions for an impressive presentation.