Ruth Chris is famous for its mouthwatering steaks but their chicken dishes, especially the chicken stuffing, deserve just as much love. This recipe brings that same rich and savory flavor right into our kitchens. It’s a perfect blend of tender chicken and flavorful stuffing that’s sure to impress at any dinner table.
We love how this dish balances comfort and elegance, making it ideal for both weeknight meals and special occasions. With simple ingredients and straightforward steps, we can recreate that signature Ruth Chris taste without stepping out. Let’s dive into making a chicken stuffing recipe that’s packed with flavor and easy to master.
Ingredients
To recreate the Ruth Chris Chicken Stuffing Recipe at home, we need to gather fresh, high-quality ingredients. Each component contributes to the rich, savory flavors that make this dish memorable.
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil (for searing)
- Salt and black pepper (to taste)
Stuffing
- 4 cups day-old bread cubes (preferably white or sourdough)
- 1 cup celery, finely chopped
- 1 small onion, finely chopped
- 2 cups chicken broth (low sodium)
- 2 large eggs, beaten
Seasonings and Herbs
| Ingredient | Quantity |
|---|---|
| Sage (dried) | 1 teaspoon |
| Thyme (fresh) | 1 tablespoon |
| Parsley (fresh) | 2 tablespoons, chopped |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
Additional Ingredients
- 4 tablespoons unsalted butter (for sautéing)
- 1/4 cup white wine (optional, enhances aroma and depth)
- 1/2 cup grated Parmesan cheese (adds a subtle nuttiness)
Together, these ingredients form the foundation for our rich and flavorful chicken stuffing that mirrors the signature taste of Ruth Chris.
Equipment Needed
To recreate the Ruth Chris Chicken Stuffing Recipe perfectly, having the right equipment on hand is crucial. Each tool plays a specific role in ensuring the dish turns out with the rich, savory flavors we love from the restaurant. Here’s everything we need for a smooth cooking experience:
| Equipment | Purpose |
|---|---|
| Large Skillet | Sautéing onions, celery, and herbs efficiently |
| Medium Mixing Bowl | Combining bread cubes with seasoning and broth |
| Sharp Chef’s Knife | Chopping vegetables and herbs with precision |
| Cutting Board | Safe surface for all chopping tasks |
| Measuring Cups & Spoons | Accurate measurement of ingredients |
| Wooden Spoon | Stirring stuffing mixture without damaging ingredients |
| Baking Dish | Oven-proof dish for baking assembled stuffing |
| Aluminum Foil | Covering stuffing while baking to retain moisture |
| Grater | Grating Parmesan cheese fresh for topping |
We recommend using a heavy-bottomed skillet to get even heat distribution during sautéing. A sharp knife saves time and ensures clean cuts especially when chopping herbs like sage and thyme.
When measuring, be precise with the liquid ingredients such as chicken broth and white wine to balance moisture perfectly. The wooden spoon is essential because it is gentle on the bread cubes helping to maintain the texture of our signature stuffing.
Lastly, the baking dish should be large enough to hold the stuffing without overcrowding allowing the flavors to meld and the top to crisp beautifully. Covering with aluminum foil during the initial phase of baking seals in the juices, creating that moist interior we crave.
Having all these tools ready makes the entire cooking process seamless, allowing us to focus on delivering the authentic Ruth Chris Chicken Stuffing experience in our own kitchens.
Make-Ahead Instructions
To ensure our Ruth Chris Chicken Stuffing maintains its signature rich and savory flavor, proper make-ahead preparation is key. Follow these steps to streamline the cooking process and maximize flavor development:
- Prepare the Bread Cubes Early
Use day-old bread cut into uniform ½-inch cubes. Spread them evenly on a baking sheet and toast in a 300°F oven for 10-15 minutes until lightly crisp but not browned. This step avoids soggy stuffing.
- Sauté Aromatics and Herbs
Sauté the finely chopped celery and onion in unsalted butter using a large skillet. Add sage, thyme, parsley, and garlic powder during the final minute to release their aroma. Allow the mixture to cool completely before combining with bread cubes.
- Combine and Store Stuffing Mixture
In a medium mixing bowl, blend the toasted bread cubes, sautéed vegetables, and freshly grated Parmesan cheese. Add chicken broth and a splash of white wine gradually until the mixture is moist but not soggy. Cover the bowl tightly with plastic wrap.
- Refrigeration Timing
Store the covered stuffing mixture in the refrigerator for up to 24 hours ahead. This allows the flavors to meld, resulting in a deeper savory taste.
- Final Preparation Before Baking
Before baking, give the stuffing a gentle stir. Transfer it into the baking dish, cover with aluminum foil, and bake according to the recipe’s instructions. The foil traps moisture ensuring a tender, flavorful stuffing.
| Step Number | Task | Timeframe | Purpose |
|---|---|---|---|
| 1 | Toast Bread Cubes | 10-15 minutes, prior | Prevent sogginess |
| 2 | Sauté Aromatics & Herbs | 5-7 minutes, prior | Enhance and release flavors |
| 3 | Mix & Moisturize | Immediate before rest | Combine texture and seasoning |
| 4 | Refrigerate Stuffing Mixture | Up to 24 hours ahead | Flavor melding |
| 5 | Stir and Bake | Immediately before bake | Ensure even cooking and moisture |
“Make-ahead preparation is the secret to replicating the authentic Ruth Chris Chicken Stuffing experience at home.” By following these steps, we guarantee ease on cooking day and a stuffing full of vibrant, layered flavors.
Instructions
Follow these clear, step-by-step instructions to prepare the authentic Ruth Chris Chicken Stuffing Recipe. Each phase is crafted to bring out rich, savory flavors that mirror the restaurant’s signature dish.
Preparing the Chicken
- Preheat the oven to 375°F (190°C) for optimal cooking.
- Using a sharp chef’s knife, carefully butterfly each boneless skinless chicken breast by slicing horizontally halfway through, then open it flat like a book.
- Lightly season both sides of the chicken breasts with salt, pepper, and a sprinkle of garlic powder for balanced flavor.
- Set the chicken breasts aside on a clean plate while we prepare the stuffing.
Making the Stuffing
- In a large skillet, melt 4 tablespoons of unsalted butter over medium heat.
- Add 1 cup finely chopped onion and 1/2 cup chopped celery, sauté until translucent and fragrant—about 5 minutes.
- Stir in 2 teaspoons fresh thyme, 2 teaspoons chopped fresh sage, and 1 teaspoon chopped fresh parsley to release their aromas.
- Add 2 cloves minced garlic, cooking for an additional 1 minute.
- In a medium mixing bowl, combine the sautéed vegetables and herbs with 4 cups toasted day-old bread cubes.
- Pour in 1/2 cup chicken broth and 1/4 cup dry white wine gradually to moisten the stuffing mixture.
- Mix in 1/2 cup grated Parmesan cheese for a rich, savory depth.
- Season the stuffing with salt and pepper to taste.
- Let the mixture rest for 10 minutes to absorb the liquid fully.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Unsalted butter | 4 tablespoons | Melted |
| Onion | 1 cup | Finely chopped |
| Celery | 1/2 cup | Chopped |
| Fresh thyme | 2 teaspoons | Chopped |
| Fresh sage | 2 teaspoons | Chopped |
| Fresh parsley | 1 teaspoon | Chopped |
| Garlic cloves | 2 | Minced |
| Day-old bread cubes | 4 cups | Toasted |
| Chicken broth | 1/2 cup | Measured |
| Dry white wine | 1/4 cup | Measured |
| Parmesan cheese | 1/2 cup | Grated |
Stuffing the Chicken
- Carefully spoon the stuffing mixture evenly onto one half of each butterflied chicken breast.
- Fold the other half over the stuffing to encase it fully.
- Use toothpicks to secure the edges if necessary, preventing the stuffing from spilling during cooking.
- Lightly brush the outside of the chicken breasts with melted butter or olive oil to promote browning.
Cooking the Stuffed Chicken
- Heat a heavy-bottomed skillet over medium-high heat with 1 tablespoon olive oil.
- Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet or move the chicken breasts into a baking dish.
- Cover the dish loosely with aluminum foil to retain moisture.
- Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from oven and allow the chicken to rest for 5 minutes before serving to lock in juices and flavors.
Serving Suggestions
To elevate the experience of our Ruth Chris Chicken Stuffing Recipe, we suggest thoughtful plating and complementary sides that showcase its rich, savory flavors.
Pairing with Classic Sides
Combining the stuffed chicken with classic sides makes for a balanced and satisfying meal. Consider these accompaniments to round out the dish:
- Garlic Mashed Potatoes: Creamy texture enhances the savory stuffing.
- Roasted Brussels Sprouts: Adds a crisp, slightly bitter contrast.
- Honey-Glazed Carrots: Brings a touch of sweetness for flavor balance.
- Steamed Green Beans with Almonds: Offers freshness and subtle crunch.
Sauce and Garnish Recommendations
A light sauce accentuates the flavors without overpowering the chicken and stuffing:
- Pan Jus: Use the skillet drippings deglazed with white wine and chicken broth.
- Cranberry Sauce: Adds a tart contrast perfect for festive occasions.
- Fresh Parsley or Thyme Sprigs: For a fresh, herbal aroma and visual appeal.
Temperature and Presentation Tips
Serving the dish at the right temperature ensures maximum flavor impact:
- Serve the chicken warm, straight from the oven, to keep the stuffing moist.
- Rest the chicken for 5 minutes before slicing to lock in juices.
- Spoon any excess pan juices over the chicken to enhance flavor.
Visual Guide to Serving
| Component | Purpose | Serving Tip |
|---|---|---|
| Garlic Mashed Potatoes | Creamy, mild base | Dollop beside the chicken |
| Roasted Brussels Sprouts | Crunchy, slightly bitter contrast | Pile on the side for texture |
| Pan Jus | Adds moisture and flavor | Drizzle lightly over the stuffed chicken |
| Fresh Herbs | Aroma and color | Sprinkle finely chopped parsley before serving |
“The key to a memorable Ruth Chris Chicken Stuffing meal lies not only in the recipe but also in how we bring complementary flavors and textures to the table.”
By thoughtfully selecting sides and garnishes, we elevate our homemade dish to a restaurant-quality experience worth sharing with family and friends.
Storage and Leftovers
Proper storage is essential to maintain the flavor and texture of our Ruth Chris Chicken Stuffing Recipe. Here’s how we handle leftovers to enjoy them at their best:
Cooling and Storing
- Allow the chicken stuffing to cool completely at room temperature for about 30 minutes after cooking. This step prevents condensation which can make leftovers soggy.
- Transfer the stuffing and chicken into an airtight container to seal in freshness.
- Label the container with the date to keep track of storage time.
Refrigeration Guidelines
- Store the chicken stuffing in the refrigerator for up to 3-4 days.
- To reheat, place the stuffing in a microwave-safe dish. Cover loosely with a microwave-safe lid or paper towel to retain moisture.
- Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
Freezing Instructions
If we want to store for a longer period:
- Wrap the chicken stuffing tightly with plastic wrap and then with aluminum foil, or place it in a heavy-duty freezer bag.
- Freeze for up to 2 months for optimal taste and texture.
- To thaw, transfer to the refrigerator overnight. Reheat as described above once fully thawed.
Reheating Tips
- To preserve the moist, tender texture of the stuffing, avoid overheating.
- For best results, reheat in a conventional oven at 350°F (175°C) for 15–20 minutes, covered with foil to trap moisture.
- For crispy edges, remove the foil during the last 5 minutes of baking.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | 3-4 days | Use air-tight containers, cool first |
| Freezer | Up to 2 months | Wrap tightly, thaw overnight before reheating |
| Microwave Reheating | 2-3 minutes | Medium power, stir halfway |
| Oven Reheating | 15-20 minutes | 350°F, cover with foil, remove foil last 5 min |
“Storing our Ruth Chris Chicken Stuffing properly ensures that every bite maintains that signature rich and savory flavor we love.“
Following these storage and leftover instructions lets us enjoy the restaurant-quality taste long after the meal.
Conclusion
Bringing the flavors of Ruth Chris into our kitchens is easier than we might think. With fresh ingredients and a few simple steps, we can create a chicken stuffing dish that’s both comforting and impressive.
This recipe not only satisfies our taste buds but also offers a chance to enjoy a restaurant-quality meal at home. Whether for a weeknight dinner or a special gathering, it’s a dish worth adding to our recipe collection.
By following the tips and techniques shared, we ensure every bite is flavorful and perfectly cooked. Let’s get cooking and savor the delicious results together.
Frequently Asked Questions
What ingredients are needed for Ruth Chris Chicken Stuffing?
You need boneless skinless chicken breasts, day-old bread cubes, celery, onion, chicken broth, sage, thyme, parsley, garlic powder, unsalted butter, white wine, and grated Parmesan cheese.
How do you prepare the bread cubes for the stuffing?
Toast the day-old bread cubes to prevent sogginess and ensure a firm texture in the stuffing.
Can the stuffing mixture be made ahead of time?
Yes, you can prepare the stuffing mixture and refrigerate it for up to 24 hours to enhance flavor before baking.
What equipment is needed for this recipe?
A large heavy-bottomed skillet, medium mixing bowl, sharp chef’s knife, baking dish, wooden spoon, and aluminum foil.
How should the chicken breasts be prepared?
Butterfly and season the chicken breasts, then stuff them with the prepared stuffing before searing and baking.
What are the best side dishes to serve with this recipe?
Garlic mashed potatoes, roasted Brussels sprouts, honey-glazed carrots, and steamed green beans with almonds are recommended.
How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
What is the best way to reheat the stuffed chicken?
Reheat gently in a microwave or oven covered with foil to retain moisture and flavor.
Why use white wine in the stuffing?
White wine adds depth and enhances the overall flavor complexity of the stuffing.
How long should the chicken rest before serving?
Let the chicken rest for a few minutes after baking to lock in the juices and improve tenderness.