Ruth’s Chris Stuffed Chicken is a show-stopping dish that brings restaurant-quality flavors right into our kitchens. Known for its rich and indulgent taste, this recipe combines tender chicken breasts with a savory stuffing that’s bursting with bold ingredients. It’s perfect for special occasions or when we want to treat ourselves to something truly delicious.
What makes this recipe stand out is the balance of juicy chicken and flavorful filling that melts in our mouths. Whether we’re cooking for family or friends, Ruth’s Chris Stuffed Chicken delivers an impressive presentation without requiring hours in the kitchen. Let’s dive into this recipe and discover how to create a memorable meal that rivals the famous steakhouse’s signature dishes.
Ingredients
To recreate the Ruth’s Chris Stuffed Chicken recipe with authentic flavor and perfect texture, we carefully select ingredients for each component of the dish. Below are the essentials for the chicken, stuffing, sauce, and optional garnishes.
For the Chicken
- 4 boneless, skinless chicken breasts (approximately 6 ounces each, pounded to an even thickness)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (for searing)
For the Stuffing
- 1 cup fresh spinach, chopped finely
- ½ cup mushrooms, diced small
- ½ cup onions, finely chopped
- 2 cloves garlic, minced
- ¼ cup cream cheese, softened
- ½ cup shredded Gruyère cheese
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
For the Sauce
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- Salt and pepper, to taste
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Chicken breasts | 4 (6 oz each) | Pounded to even thickness |
| Spinach | 1 cup | Chopped finely |
| Mushrooms | ½ cup | Diced small |
| Onions | ½ cup | Finely chopped |
| Garlic cloves | 2 | Minced |
| Cream cheese | ¼ cup | Softened |
| Gruyère cheese | ½ cup | Shredded |
| Unsalted butter | 1 tbsp + 1 tbsp | For stuffing and sauce |
| Olive oil | 2 tbsp | For searing |
| Heavy cream | ½ cup | |
| Worcestershire sauce | 1 tsp | |
| Dijon mustard | ½ tsp | |
| Salt and pepper | To taste | |
| Ground nutmeg | ¼ tsp | For stuffing |
Optional Garnishes
- Fresh parsley, finely chopped (for color and freshness)
- Lemon wedges (to add brightness)
- Crushed red pepper flakes (for a mild kick)
- Grated Parmesan cheese (for extra cheesy topping)
This combination of ingredients ensures the Ruth’s Chris Stuffed Chicken offers a perfect balance of juicy chicken, savory stuffing, and rich sauce. Our careful selection and preparation provide the elevated experience you expect.
Equipment Needed
To perfectly execute the Ruth’s Chris Stuffed Chicken Recipe, we need to gather the right equipment to ensure every step flows smoothly and the cooked chicken turns out juicy and flavorful. Here is a breakdown of the essential tools:
- Cutting Board: Use a sturdy cutting board to prep vegetables and chicken breasts safely.
- Sharp Chef’s Knife: Critical for slicing chicken breasts evenly to create the pocket for stuffing.
- Mixing Bowls: Several bowls to combine and toss stuffing ingredients such as spinach, mushrooms, and cheeses.
- Sauté Pan: A medium-sized non-stick skillet to cook the vegetables and soften the stuffing base.
- Measuring Cups and Spoons: For precise measurements of cream cheese, spices, and sauce components.
- Wooden Spoon or Silicone Spatula: To stir the filling while cooking without scratching the pan.
- Baking Dish or Oven-Safe Skillet: Preferably cast iron or ceramic, to bake the stuffed chicken and retain even heat.
- Toothpicks or Kitchen Twine: For securing the stuffed chicken breasts so the filling stays inside during cooking.
- Instant-Read Meat Thermometer: To check the internal temperature of the chicken for perfect doneness at 165°F.
- Whisk: Ideal for blending sauce ingredients smoothly.
- Aluminum Foil: Optionally used to tent the chicken after baking to keep it moist.
| Equipment | Purpose |
|---|---|
| Cutting Board | Prep vegetables and chicken |
| Sharp Chef’s Knife | Slice chicken breasts for stuffing |
| Mixing Bowls | Combine stuffing ingredients |
| Sauté Pan | Cook and soften vegetables |
| Measuring Cups & Spoons | Measure ingredients accurately |
| Wooden Spoon/Silicone Spatula | Stir stuffing without scratching pan |
| Baking Dish/Oven-Safe Skillet | Bake stuffed chicken evenly |
| Toothpicks/Kitchen Twine | Secure stuffed chicken breasts |
| Instant-Read Meat Thermometer | Ensure chicken reaches 165°F |
| Whisk | Mix sauce ingredients |
| Aluminum Foil | Tent chicken to retain moisture (optional) |
By assembling these tools in advance, we set ourselves up for a seamless cooking experience, ensuring the authentic restaurant-quality flavor and ideal texture of Ruth’s Chris Stuffed Chicken.
Make-Ahead Instructions
To enjoy Ruth’s Chris Stuffed Chicken with the least stress on serving day, we recommend preparing key components ahead of time. This strategy helps develop deeper flavors and allows for a smooth cooking process.
Preparing the Stuffing in Advance
- Sauté the Vegetables — Cook fresh spinach, mushrooms, onions, and garlic until tender. Let this mixture cool completely.
- Combine the Filling — Mix the cooled vegetables with cream cheese and Gruyère cheese. Store the stuffing in an airtight container.
- Chill — Refrigerate the stuffing for up to 48 hours before assembling. This rest time helps meld the flavors beautifully.
Assembling the Chicken Ahead
- Butterfly and Stuff — Slice the chicken breasts horizontally to create pockets. Fill each pocket evenly with the prepared stuffing.
- Secure — Use toothpicks or kitchen twine to hold the stuffing inside.
- Wrap and Store — Wrap each stuffed chicken breast tightly in plastic wrap or place in a sealed container. Refrigerate for up to 24 hours.
Sauce Preparation and Storage
- Mix the Sauce Ingredients — Combine heavy cream, Worcestershire sauce, and Dijon mustard in a saucepan, whisking until smooth.
- Simmer Briefly — Heat over low while stirring until the sauce thickens slightly. Cool before storing.
- Refrigerate — Keep in a sealed container for up to 48 hours. Warm gently before serving.
| Make-Ahead Component | Preparation Time | Storage Duration | Notes |
|---|---|---|---|
| Stuffing | 15 minutes | Up to 48 hours | Store in airtight container |
| Assembled Chicken | 20 minutes | Up to 24 hours | Wrap tightly, keep chilled |
| Sauce | 10 minutes | Up to 48 hours | Warm gently before use |
“Preparing our Ruth’s Chris Stuffed Chicken ingredients in advance not only saves time but also enhances the overall flavor and texture of the dish.“
Day-of Cooking Tips
- Remove stuffed chicken from fridge 20 minutes before cooking to ease even cooking.
- Preheat the oven properly for ideal sear and internal temperature.
- Use an instant-read thermometer to reach 165°F (74°C) for perfectly cooked chicken.
By following these make-ahead instructions, we guarantee a flawlessly executed Ruth’s Chris Stuffed Chicken experience without rushing.
Instructions
Follow these detailed steps to master the Ruth’s Chris Stuffed Chicken Recipe ensuring every bite bursts with rich flavors and perfect texture. Each stage, from prepping to garnishing, contributes to the dish’s exceptional taste and presentation.
Prep the Chicken
- Trim boneless, skinless chicken breasts of any excess fat.
- Slice each breast horizontally to create a pocket without cutting all the way through.
- Lightly pound the chicken with a meat mallet to even thickness, about ½ inch, for uniform cooking.
- Season both sides generously with salt and freshly ground black pepper.
Prepare the Stuffing
- Heat 1 tablespoon olive oil in a sauté pan over medium heat.
- Add ½ cup finely chopped onion and 1 minced garlic clove. Sauté until translucent.
- Stir in 1 cup chopped mushrooms and 1 cup fresh spinach. Cook until moisture evaporates.
- Transfer mixture to a bowl to cool slightly.
- Mix in 4 ounces softened cream cheese and ½ cup shredded Gruyère cheese until creamy and well combined.
- Season with salt and pepper to taste.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Olive oil | 1 tbsp | |
| Onion | ½ cup | Finely chopped |
| Garlic | 1 clove | Minced |
| Mushrooms | 1 cup | Chopped |
| Fresh spinach | 1 cup | Roughly chopped |
| Cream cheese | 4 oz | Softened |
| Gruyère cheese | ½ cup | Shredded |
Stuff and Secure the Chicken
- Spoon the prepared stuffing evenly into each chicken pocket.
- Close the pocket and secure with toothpicks or kitchen twine to prevent stuffing from leaking.
- Pat the outside of the chicken lightly to ensure seal tightness.
Cook the Chicken
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons butter and 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Sear stuffed chicken breasts on both sides until golden brown (about 3-4 minutes per side).
- Transfer the skillet to the preheated oven.
- Bake for 18-22 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
- Remove from oven and let rest for 5 minutes before serving.
Make the Sauce
- In a small saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in ½ cup heavy cream, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard.
- Simmer gently for 3-5 minutes until the sauce thickens slightly.
- Adjust seasoning with salt and pepper to taste.
Serve and Garnish
- Place each stuffed chicken breast on a serving plate.
- Drizzle warm sauce generously over the top.
- Garnish with chopped fresh parsley, a lemon wedge, and a light sprinkle of grated Parmesan cheese.
- Add crushed red pepper flakes for those who prefer a touch of heat.
Serving Suggestions
To elevate our Ruth’s Chris Stuffed Chicken experience, pairing it with complementary sides and thoughtful garnishes maximizes the dish’s rich flavors and impeccable texture. Here are our top serving suggestions that bring balance and sophistication to the meal:
Perfect Side Pairings
- Garlic Mashed Potatoes: Creamy and buttery mashed potatoes create a smooth base that absorbs the rich juices from the chicken and sauce.
- Roasted Asparagus: Lightly seasoned with olive oil, salt, and pepper, roasted asparagus adds a fresh, crisp contrast to the creamy stuffing.
- Sauteed Green Beans: Tossed with garlic and slivered almonds, these bring a crunchy element and vibrant color that enhances the plate’s appeal.
- Wild Rice Pilaf: Nutty and aromatic, wild rice pilaf introduces a hearty texture that complements the chicken’s tenderness.
Garnish for Extra Flavor and Visual Appeal
- A sprinkle of fresh parsley brightens the presentation and adds herbal freshness.
- Lemon wedges served alongside balance the creamy stuffing with a zesty tang.
- A dash of crushed red pepper flakes adds a subtle kick for those who enjoy a little heat.
- Grated Parmesan cheese on top provides an extra umami layer enhancing the overall savoriness.
Plating Tips to Impress
- Place a generous scoop of your preferred side on the plate.
- Position the stuffed chicken breast neatly next to or slightly overlapping the sides.
- Drizzle warm Ruth’s Chris sauce over the chicken and around the plate for a restaurant-quality look.
- Garnish using a few parsley leaves, a lemon wedge, and a light sprinkle of crushed pepper flakes to finish.
Serving Temperature and Timing
To enjoy the dish at its best:
| Item | Ideal Serving Temperature | Tips |
|---|---|---|
| Stuffed Chicken | 160°F (internal) | Rest 5 minutes before serving |
| Garlic Mashed Potatoes | Warm | Keep covered to retain heat |
| Roasted Vegetables | Warm | Serve immediately after roasting |
Together, these Serving Suggestions ensure our stuffed chicken shines as the centerpiece of a well-rounded meal perfect for gatherings or an indulgent night in.
Conclusion
Ruth’s Chris Stuffed Chicken brings a touch of elegance and bold flavor right into our kitchens. With the right ingredients and a bit of preparation, we can create a dish that impresses both in taste and presentation.
By following the steps and tips shared, we ensure every bite is juicy, cheesy, and packed with savory goodness. Whether it’s for a special occasion or a cozy dinner, this recipe delivers a memorable meal that’s well worth the effort.
Let’s enjoy the satisfaction of serving a restaurant-quality dish made with our own hands, paired perfectly with thoughtful sides and garnishes.
Frequently Asked Questions
What is Ruth’s Chris Stuffed Chicken?
Ruth’s Chris Stuffed Chicken is a flavorful dish featuring tender chicken breasts stuffed with a savory mixture of sautéed vegetables, cream cheese, and Gruyère cheese, topped with a rich sauce. It offers restaurant-quality taste that can be made at home.
What ingredients do I need to make Ruth’s Chris Stuffed Chicken?
Key ingredients include boneless, skinless chicken breasts, fresh spinach, mushrooms, onions, garlic, cream cheese, Gruyère cheese, heavy cream, Worcestershire sauce, Dijon mustard, and optional garnishes like parsley and lemon wedges.
What tools are necessary to prepare this dish?
Essential tools include a cutting board, sharp chef’s knife, mixing bowls, sauté pan, baking dish or oven-safe skillet, toothpicks or kitchen twine, instant-read meat thermometer, whisk, and measuring cups and spoons.
Can I prepare any parts of the dish in advance?
Yes. The stuffing can be made up to 48 hours ahead, the assembled chicken up to 24 hours in advance, and the sauce can be prepared and stored for up to 48 hours before cooking.
How do I ensure the chicken is cooked perfectly?
Allow the chicken to come to room temperature before cooking, preheat the oven properly, and use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
What are some good side dishes to serve with this stuffed chicken?
Recommended sides include garlic mashed potatoes, roasted asparagus, sautéed green beans, and wild rice pilaf. These complement the dish’s rich and savory flavors.
How should I garnish and serve Ruth’s Chris Stuffed Chicken?
Garnish with fresh parsley, lemon wedges, crushed red pepper flakes, and grated Parmesan cheese. Serve the chicken hot alongside your chosen sides for an impressive presentation and balanced meal.