Ruth’s Chris Steak House is renowned for its elegant dining experience and rich flavors, and one dish that truly stands out is their Stuffed Chicken. With this copycat recipe, you can recreate the incredible taste of Ruth’s Chris Stuffed Chicken right in your own kitchen. Enjoy a fusion of cheese, spinach, and savory seasonings that come together for a meal that will impress your family and friends.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cream cheese, softened
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish, optional)
Why This Copycat Recipe Works
This copycat version of Ruth’s Chris Stuffed Chicken brings home the signature flavors of the restaurant, but it also allows you to customize the ingredients to your preference. By using fresh spinach and cream cheese, you’ll create a creamy filling that complements the tender chicken beautifully. The blend of mozzarella and Parmesan cheese provides that rich, cheesy flavor that fans of the dish crave.
Plus, making this dish at home means you can control the quality of ingredients. Whether you opt for organic chicken or locally sourced spinach, this recipe stands to elevate your cooking game while keeping your kitchen stocked with fresh produce.
How to Prepare Ruth’s Chris Stuffed Chicken
Directions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). This ensures a perfectly cooked chicken with a lovely golden-brown exterior. - Prepare the Filling:
In a medium-sized bowl, mix together the softened cream cheese, chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, garlic powder, salt, and pepper. Stir until well combined and set it aside. - Prepare the Chicken Breasts:
Using a sharp knife, make a pocket in each chicken breast by slicing it horizontally, but do not cut all the way through. Be careful to leave enough of the edges intact to hold the filling. - Stuff the Chicken:
Generously fill each chicken pocket with the prepared cheese and spinach mixture. Use toothpicks to secure the openings if necessary. - Sear the Chicken:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown. - Add Broth and Bake:
Once seared, pour the chicken broth into the skillet around the chicken. This will help keep the chicken moist and flavorful as it cooks. Transfer the skillet to the preheated oven. - Bake Until Cooked:
Bake in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly. - Garnish and Serve:
Remove the stuffed chicken from the oven, and let it rest for a few minutes. Garnish with fresh parsley before serving.
Tips for Perfectly Stuffed Chicken
- Chicken Breasts: Choose chicken breasts of similar sizes to ensure even cooking. If they’re too thick, consider pounding them to an even thickness before stuffing. This not only helps with cooking time but also makes them more tender.
- Cream Cheese: Let your cream cheese soften at room temperature for easier mixing. If you’re short on time, microwave it for about 15-20 seconds to soften.
- Spinach Options: If fresh spinach isn’t available, you can use frozen spinach. Just make sure to drain and squeeze out any extra moisture.
- Extra Flavor: For additional flavors, consider adding chopped sun-dried tomatoes, artichoke hearts, or seasoned breadcrumbs into the filling.
Serving Suggestions
Ruth’s Chris Stuffed Chicken pairs perfectly with a variety of sides. Here are some suggestions to elevate your meal:
- Garlic Mashed Potatoes: Creamy and buttery, these potatoes complement the stuffed chicken’s rich flavors.
- Roasted Vegetables: A mix of seasonal roasted vegetables provides a colorful and healthy balance to the dish.
- Caesar Salad: A fresh, crisp Caesar salad is a classic pairing that adds a refreshing contrast to the savory chicken.
Storing Leftovers
If you have any leftover stuffed chicken, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or heat in the microwave for a quicker option. The flavors tend to meld even more after a day, making leftovers just as delicious.
Conclusion
Recreating Ruth’s Chris Stuffed Chicken at home is a delightful undertaking that requires minimal ingredients and effort, yet rewards you with a restaurant-quality meal. This copycat recipe ensures you capture all the flavors you love while being able to customize it to your liking. Whether for a special occasion or a regular weeknight dinner, stuffed chicken is sure to impress everyone at your table. Enjoy your homemade version of this classic dish, and may it bring the fine dining experience right to your dining room!
With the right ingredients and these straightforward directions, you’ll transform your kitchen into an upscale dining venue, delighting your taste buds and those of your loved ones. Happy cooking!
Stuffed Chicken
Ingredients
For the Stuffing
- 1 cup cream cheese, softened Let it soften at room temperature for easier mixing.
- 1 cup fresh spinach, chopped Can substitute with frozen spinach, drained and squeezed dry.
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For Cooking
- 4 pieces boneless, skinless chicken breasts Choose breasts of similar size for even cooking.
- 2 tablespoons olive oil For searing the chicken.
- 1/2 cup chicken broth To keep the chicken moist while baking.
- Fresh parsley, chopped for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, mix together the softened cream cheese, chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, garlic powder, salt, and pepper. Stir until well combined and set aside.
- Using a sharp knife, make a pocket in each chicken breast by slicing it horizontally, but do not cut all the way through.
Stuffing
- Generously fill each chicken pocket with the prepared cheese and spinach mixture. Use toothpicks to secure the openings if necessary.
Cooking
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Pour the chicken broth into the skillet around the chicken and transfer the skillet to the preheated oven.
- Bake in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly.
- Remove the stuffed chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.