If you’ve ever dined at Ruth’s Chris Steakhouse, you know their stuffed chicken breast is a standout dish that combines rich flavors with elegant presentation. We’re excited to bring this restaurant favorite into our own kitchens with a recipe that’s surprisingly easy to master.
This stuffed chicken breast features a savory blend of crab meat, cream cheese, and spices that create a luscious filling, perfectly complementing the tender chicken. Whether you’re cooking for a special occasion or just craving a deliciously indulgent dinner, this recipe will impress without overwhelming your time.
Let’s dive into a dish that brings the luxury of Ruth’s Chris right to our table, making every bite feel like a celebration.
Ingredients
To create the iconic Ruth Chris Steakhouse Stuffed Chicken Breast, we carefully select fresh ingredients that deliver rich flavor and authentic taste. Below are the components for the chicken, stuffing, and seasoning that make this dish exceptional.
For the Chicken Breast
We start with premium chicken breasts to ensure tenderness and juiciness:
- 4 boneless, skinless chicken breasts (about 6 ounces each, trimmed)
- Olive oil (2 tablespoons, for searing and moisture)
- Salt (1 teaspoon, for initial seasoning)
- Black pepper (½ teaspoon, freshly ground)
For the Stuffing
The heart of this dish lies in the flavorful filling blending creamy and savory elements:
- 8 ounces lump crab meat (picked over for shells, drained)
- 4 ounces cream cheese (softened to room temperature)
- ¼ cup grated Parmesan cheese (adds nutty richness)
- 2 tablespoons chopped fresh chives (for brightness)
- 1 tablespoon mayonnaise (for smooth texture)
- 1 teaspoon Worcestershire sauce (depth of flavor)
- 1 teaspoon Dijon mustard (mild tang)
- ¼ teaspoon smoked paprika (subtle smoky warmth)
- Salt and pepper (to taste)
For the Seasoning and Sauce
Completing the dish with a simple yet luxurious finish:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Butter | 3 tablespoons | For basting and sauce base |
| Garlic | 2 cloves | Minced, for aromatic punch |
| Fresh lemon juice | 1 tablespoon | To brighten the sauce |
| White wine | ½ cup | Adds acidity and depth |
| Heavy cream | ¼ cup | Enriches and thickens the sauce |
| Fresh parsley | 1 tablespoon | Finely chopped, for garnish |
| Salt | to taste | Enhances all flavors |
| Black pepper | to taste | Freshly ground, finishing touch |
“Each ingredient plays a crucial role.” We carefully balance these elements to replicate the luxurious Ruth Chris Steakhouse stuffed chicken breast experience right in our own kitchen.
Tools and Equipment Needed
To master the Ruth Chris Steakhouse Stuffed Chicken Breast Recipe with precision and ease, having the right tools and equipment is essential. These items ensure our preparation is smooth and our presentation flawless.
- Sharp Chef’s Knife
We rely on a sharp, high-quality chef’s knife to butterfly the chicken breasts evenly, creating the perfect pocket for the flavorful stuffing.
- Cutting Board
A sturdy cutting board offers a safe, stable surface for slicing the chicken and chopping fresh ingredients like chives and garlic.
- Mixing Bowls
Multiple medium-sized mixing bowls are necessary to blend the stuffing components and prepare the luxurious sauce separately.
- Measuring Spoons and Cups
Accurate measurement tools help us achieve the exact balance of cream cheese, mayonnaise, and seasonings, critical for authenticity.
- Skillet or Oven-Safe Sauté Pan
A heavy-bottomed skillet or oven-safe sauté pan allows us to sear the stuffed chicken breasts to golden perfection before finishing them in the oven.
- Tongs
We use tongs for delicate handling while searing to avoid piercing the stuffed chicken and losing precious filling.
- Oven
Precise temperature control in the oven completes cooking, ensuring the chicken remains tender and juicy.
- Instant-Read Meat Thermometer
To guarantee food safety and ideal doneness, an instant-read thermometer is invaluable. The target internal temperature for our stuffed chicken is 165°F (74°C).
- Whisk
A whisk helps us emulsify the sauce ingredients, blending butter, lemon juice, white wine, and cream into a smooth, velvety finish.
- Aluminum Foil
Foil can tent the chicken post-cooking, resting it gently to ensure juices redistribute evenly for maximum flavor.
| Tool / Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | Butterfly chicken breast |
| Cutting Board | Safe surface for prep |
| Mixing Bowls | Combining stuffing and sauce ingredients |
| Measuring Spoons and Cups | Accurate ingredient measurement |
| Skillet / Oven-Safe Pan | Searing and oven finishing |
| Tongs | Handling chicken without piercing |
| Oven | Cooking and baking |
| Instant-Read Meat Thermometer | Ensuring perfect doneness and safety |
| Whisk | Blending sauce ingredients |
| Aluminum Foil | Resting the chicken after cooking |
“Equipping ourselves with the right tools is the first step to recreating the indulgent flavors of Ruth Chris Steakhouse in our own kitchen.”
Having these tools ready and within reach sets the stage for a seamless cooking experience and results that impress both the eyes and the palate.
Preparation
To create the perfect Ruth’s Chris Steakhouse Stuffed Chicken Breast, we need to focus on meticulous preparation. This ensures that each element shines through with rich taste and flawless texture.
Preparing the Chicken Breast
- Select premium, boneless skinless chicken breasts approximately 6-8 ounces each.
- Place each breast on a sturdy cutting board.
- Using a sharp chef’s knife, carefully butterfly the chicken:
- Position the knife horizontally.
- Slice through the middle lengthwise without cutting all the way through.
- Open the breast like a book for even stuffing.
- Place a piece of plastic wrap over the opened chicken.
- Gently pound the chicken using a meat mallet or rolling pin to an even thickness of about ½ inch.
- Set the prepared chicken breasts aside, covered and chilled until stuffing and seasoning are ready.
Making the Stuffing
Our signature stuffing blends crab meat, cream cheese, and spices to deliver that iconic restaurant flavor.
| Ingredient | Quantity | Notes |
|---|---|---|
| Lump crab meat | 1 cup | Drain excess moisture |
| Cream cheese | 4 oz (softened) | Room temperature for smoothness |
| Parmesan cheese | ¼ cup (grated) | Adds sharpness and depth |
| Fresh chives | 2 tablespoons (chopped) | For subtle onion flavor |
| Mayonnaise | 2 tablespoons | Provides creaminess |
| Worcestershire sauce | 1 teaspoon | Adds umami richness |
| Dijon mustard | 1 teaspoon | Offers tangy zest |
| Smoked paprika | ¼ teaspoon | Gives smoky warmth |
| Salt & black pepper | To taste | Balance seasoning |
Instructions:
- In a medium bowl, combine cream cheese and mayonnaise until smooth.
- Stir in Parmesan, Worcestershire sauce, Dijon mustard, and smoked paprika.
- Gently fold in lump crab meat and chopped fresh chives.
- Season with salt and black pepper to taste.
- Keep the stuffing chilled until ready to use.
Seasoning the Chicken
Flavorful seasoning enhances the chicken without overpowering the delicate stuffing.
- Drizzle both sides of each chicken breast with olive oil for moisture retention.
- Sprinkle evenly with Kosher salt and freshly ground black pepper.
- Add a light dusting of garlic powder or onion powder if desired for subtle depth.
- For the signature smoky undertone, dust lightly with smoked paprika.
- Let the seasoned chicken rest briefly while the stuffing is prepared to allow the flavors to meld.
With each step carefully executed our Ruth’s Chris Steakhouse Stuffed Chicken Breast will deliver a perfectly balanced and elegant dish.
Cooking Instructions
Follow these steps carefully to create the authentic Ruth Chris Steakhouse Stuffed Chicken Breast. The key lies in precision and timing to achieve juicy poultry infused with the savory crab filling.
Stuffing the Chicken Breast
- Butterfly each boneless, skinless chicken breast by slicing horizontally through the middle, stopping about 1 inch from the edge.
- Carefully open the breast like a book, then place it between two sheets of plastic wrap.
- Using a meat mallet or rolling pin, pound the chicken to an even thickness of about ½ inch. This ensures uniform cooking.
- In a mixing bowl, combine the prepared stuffing ingredients—lump crab meat, cream cheese, Parmesan, chives, mayonnaise, Worcestershire sauce, Dijon mustard, smoked paprika, and seasonings—until smooth and well blended.
- Spoon approximately ¼ cup of stuffing onto the center of each flattened chicken breast.
- Fold the chicken edges over the stuffing and secure with toothpicks to prevent leakage.
Searing the Chicken
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Gently place each stuffed chicken breast seam-side down into the hot skillet.
- Sear for 3-4 minutes on each side, until a golden brown crust forms and the chicken releases easily from the pan.
- Use tongs to turn the breasts carefully, avoiding tearing the delicate skin and exposing the stuffing.
Baking the Stuffed Chicken Breast
- Preheat the oven to 375°F (190°C).
- After searing, transfer the skillet with the chicken breasts directly to the oven.
- Bake for 18-22 minutes or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
| Cooking Step | Temperature | Time | Internal Temp Target |
|---|---|---|---|
| Searing | Medium-High Heat | 3-4 minutes/sides | N/A |
| Baking | 375°F (190°C) | 18-22 minutes | 165°F (74°C) |
We recommend monitoring the chicken closely during baking to avoid overcooking which can dry out the breast and diminish the luxurious texture of the Ruth Chris Steakhouse Stuffed Chicken Breast.
Serving Suggestions
To elevate our Ruth Chris Steakhouse Stuffed Chicken Breast experience, we recommend pairing it with sides that complement the rich and savory flavors of the crab and cream cheese filling. Here are our top serving suggestions:
- Garlic Mashed Potatoes
Creamy mashed potatoes infused with roasted garlic add a smooth, buttery contrast to the tender chicken. Their mild flavor balances the bold stuffing perfectly.
- Steamed Asparagus with Lemon Zest
Lightly steamed asparagus seasoned with fresh lemon zest and a touch of sea salt offers a bright, crisp texture to refresh the palate.
- Sauteed Garlic Spinach
Quickly sautéed spinach with garlic and olive oil provides an earthy, vibrant green side that harmonizes beautifully with the indulgent stuffing.
- Herb-Roasted Baby Carrots
Baby carrots roasted with thyme and rosemary add natural sweetness and a subtle herbaceous note for an elegant presentation.
- Wild Rice Pilaf
A nutty wild rice pilaf with toasted almonds and dried cranberries offers a hearty, flavorful base that rounds out the meal.
For serving, we suggest plating the stuffed chicken breast sliced to showcase the rich crab filling. Drizzle the luxurious garlic-lemon cream sauce generously over the chicken to enhance every bite. Garnishing with freshly chopped parsley and additional cracked black pepper will add fresh color and a subtle peppery zest.
Recommended Wine Pairings
Pairing this dish with the right wine enhances the full sensory experience:
| Wine Type | Notes |
|---|---|
| Chardonnay | Buttery and oaky, complements creamy filling |
| Sauvignon Blanc | Crisp acidity balances richness |
| Pinot Noir | Light red with subtle fruitiness complements seafood flavors |
“A glass of chilled Chardonnay or crisp Sauvignon Blanc can truly elevate the indulgence of this dish.” We highly recommend choosing based on personal preference.
Presentation Tips
- Use a white or light-colored plate to highlight the golden crust and vibrant filling.
- Arrange sides neatly to create balance on the plate.
- Add a lemon wedge or fresh herbs for an inviting finishing touch.
By following these serving suggestions, we transform the Ruth Chris Steakhouse Stuffed Chicken Breast into an unforgettable gourmet meal at home.
Make-Ahead Tips and Storage
To streamline preparing our Ruth Chris Steakhouse Stuffed Chicken Breast recipe, let’s focus on smart make-ahead strategies and proper storage techniques that preserve the flavor and texture.
Make-Ahead Preparation
- Assemble the Stuffing in Advance
We recommend preparing the crab and cream cheese filling up to 24 hours before cooking. Store it in an airtight container in the refrigerator. This step intensifies the flavors and saves time on the day of cooking.
- Butterfly and Pound Chicken Ahead
Butterfly and flatten the chicken breasts a few hours before cooking. Lay them flat on a tray covered with plastic wrap and refrigerate. This keeps the chicken fresh and ready for quick stuffing.
- Stuff and Secure Chicken Breast
For an even more efficient approach, assemble the stuffed chicken breasts up to 2 hours prior to cooking. Place them on a parchment-lined baking tray sealed with plastic wrap. This prevents drying and maintains the shape while resting in the fridge.
Storage Guidelines
Proper storage extends the freshness and flavor of this delicate dish. Here’s what we recommend:
| Item | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|
| Stuffing (crab-cheese mix) | Airtight container, refrigerated | Up to 24 hours | Stir before use to redistribute flavors |
| Butterflied chicken breasts | Covered on tray, refrigerated | Up to 6 hours | Use quickly to preserve texture |
| Stuffed uncooked chicken breasts | Wrapped in plastic, refrigerated | Up to 2 hours | Keep sealed to avoid moisture loss |
| Cooked stuffed chicken breasts | Covered, refrigerated | 3–4 days | Reheat gently to maintain juiciness |
Freezing Instructions
If you wish to freeze the stuffed chicken breasts, follow these steps:
- Wrap each stuffed chicken breast tightly with plastic wrap and then aluminum foil.
- Place them in a freezer-safe zip-top bag.
- Label with date and freeze for up to 1 month.
- To thaw, transfer to the refrigerator for 24 hours before cooking.
Reheating Tips
- Reheat in a preheated oven at 325°F (165°C) covered with foil to prevent drying.
- Heat for 15–20 minutes or until internal temperature reaches 165°F (74°C).
- Avoid microwaving to preserve texture and prevent overcooking.
Conclusion
This Ruth Chris Steakhouse Stuffed Chicken Breast recipe brings a touch of fine dining right into our kitchens. With its rich crab and cream cheese filling and perfectly seasoned chicken, it’s a dish that impresses every time.
By following the detailed steps and tips, we can enjoy a restaurant-quality meal without the hassle. Whether for a special occasion or a cozy night in, this recipe makes every dinner feel truly exceptional.
Frequently Asked Questions
What ingredients are needed for Ruth’s Chris Steakhouse stuffed chicken breast?
You’ll need boneless, skinless chicken breasts, lump crab meat, cream cheese, Parmesan cheese, fresh chives, mayonnaise, Worcestershire sauce, Dijon mustard, smoked paprika, olive oil, garlic, lemon juice, white wine, heavy cream, parsley, and seasonings like salt and pepper.
How do you prepare the chicken breasts for stuffing?
Butterfly the chicken breasts by slicing them horizontally without cutting all the way through. Pound them to an even thickness, about 1/2 inch, to ensure even cooking and easier rolling with the stuffing.
What is the best way to cook stuffed chicken breast?
Sear the stuffed chicken breasts in a hot skillet until golden brown on all sides, then transfer to the oven to bake at 350°F for about 20 minutes or until the internal temperature reaches 165°F for juicy and safe poultry.
Can I prepare any parts of the recipe ahead of time?
Yes, you can prepare the crab and cream cheese stuffing up to 24 hours in advance and store it refrigerated. Butterflying and pounding the chicken can be done a few hours before cooking, and the assembled stuffed chicken can be refrigerated for up to 2 hours before cooking.
What sides pair well with Ruth’s Chris stuffed chicken breast?
Great side dishes include garlic mashed potatoes, steamed asparagus with lemon zest, sautéed garlic spinach, herb-roasted baby carrots, and wild rice pilaf to complement the rich flavors of the stuffed chicken.
Are there suggested wine pairings for this dish?
Yes, Chardonnay, Sauvignon Blanc, and Pinot Noir wines pair beautifully with the flavors of the crab-stuffed chicken, enhancing your overall dining experience.
How do I safely store leftovers of stuffed chicken breast?
Store leftover cooked stuffed chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken wrapped tightly to preserve flavor and texture, then reheat gently before serving.