Ruths Chris Stuffed Chicken Copycat: 5 Delicious, Easy Steps

Table of Contents

• 1. Why You’ll Crave This Ruths Chris Stuffed Chicken Copycat Recipe
• 2. Gather Your Ingredients for Ruth’s Chris Inspired Stuffed Chicken
• 3. Cooking Instructions: Recreating Ruth’s Chris Stuffed Chicken
• 4. Pro Tips and Variations for the Best Stuffed Chicken
• 5. Serving Suggestions: Complete Your Ruth’s Chris Experience

There are some restaurant meals that live in your memory long after the plates are cleared. For me, that’s always been the iconic dish from Ruth’s Chris. This Ruths Chris Stuffed Chicken Copycat recipe is my love letter to that incredible meal, perfected right in my own kitchen. Get ready to recreate that five-star experience with tender chicken, a savory cheese and herb filling, and a luscious sauce that brings it all together.

Forget thinking this is too complicated for a weeknight! I’ve broken this recipe down into simple, manageable steps that guarantee a stunning result. This baked chicken recipe will make you feel like a gourmet chef and is perfect for impressing guests or simply treating yourself to an extraordinary dinner. Let’s get cooking!

1. Why You’ll Crave This Ruths Chris Stuffed Chicken Copycat Recipe

What makes this stuffed chicken breast recipe so special? It’s all about the incredible combination of textures and flavors. You get the perfectly juicy chicken, the creamy, herby cheese filling oozing out with every bite, and a pan sauce that’s simply divine. It’s a true restaurant-quality meal you can be proud to serve.

This isn’t just another chicken dinner; it’s an event. It’s the kind of dish that’s elegant enough for a special occasion but straightforward enough that you won’t spend all day in the kitchen. It’s pure comfort and sophistication on a plate.

2. Gather Your Ingredients for Ruth’s Chris Inspired Stuffed Chicken

A great meal starts with great ingredients. For this Ruths Chris Stuffed Chicken Copycat, we’re using simple, fresh components to create layers of flavor. Here’s what you’ll need to assemble:

2.1. For the Chicken

• 2 large (8-10 oz each) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

2.2. For the Creamy Herb-Cheese Stuffing

• 4 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• Pinch of salt and pepper

2.3. For the Pan Sauce

• 1 tablespoon butter
• 1 shallot, finely chopped
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice

3. Cooking Instructions: Recreating Ruth’s Chris Stuffed Chicken

Now for the fun part! Follow these five steps carefully to assemble and cook your masterpiece. Don’t rush the process—the reward is more than worth it.

3.1. Step 1: Prepare the Chicken Breast

1. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel for a better sear.
2. Place a chicken breast flat on a cutting board. Carefully slice a pocket into the thickest side of each breast, being careful not to cut all the way through. For a detailed visual guide on this technique, check out this excellent tutorial on how to butterfly a chicken breast.
3. Rub the outside of the chicken with olive oil and season generously with salt, pepper, and paprika.

3.2. Step 2: Make the Delicious Stuffing

1. In a medium bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, fresh parsley, chives, and minced garlic.
2. Mix until everything is well-blended. Season the filling with a pinch of salt and pepper to taste.

3.3. Step 3: Stuff and Secure the Chicken

1. Gently spoon half of the cheese mixture into the pocket of each chicken breast. Don’t overfill, as the filling will expand while cooking.
2. Press the edges of the pocket together to seal. You can secure the opening with a few toothpicks to prevent the filling from leaking out during baking.

3.4. Step 4: Bake to Perfection

1. Place the stuffed chicken breasts in a lightly greased baking dish or oven-safe skillet.
2. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The juices should run clear. Making this delicious chicken is a rewarding process!
3. Once cooked, remove the chicken from the dish and let it rest on a cutting board for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meat tender.

3.5. Step 5: Make the Pan Sauce and Serve

1. While the chicken rests, place the baking dish or skillet on the stovetop over medium heat (be careful, it will be hot!).
2. Add the butter and shallots, scraping up any browned bits from the bottom of the pan. Sauté for 1-2 minutes until the shallots are soft.
3. Pour in the chicken broth, bring to a simmer, and cook for 2-3 minutes to reduce slightly.
4. Stir in the heavy cream and lemon juice. Let it simmer gently for another minute until the sauce thickens slightly. Season with salt and pepper if needed.
5. Slice the rested chicken breast and serve immediately with the warm pan sauce drizzled over the top.

4. Pro Tips and Variations for the Best Stuffed Chicken

Want to take your Ruths Chris Stuffed Chicken Copycat to the next level? Here are a few tips and fun variations to try:

• Cheese Variations: Feel free to experiment with the cheese blend! Gruyère, provolone, or even a little bit of Boursin cheese would be fantastic in the filling.
• Add Some Greens: Wilted spinach or finely chopped sun-dried tomatoes can add another layer of flavor and color to the stuffing.
• Don’t Skip the Rest: Letting the chicken rest before slicing is a critical step. It ensures every bite is as juicy as possible.
• Sear for Color: For a deeper golden-brown crust, you can sear the stuffed chicken breasts in an oven-safe skillet for 2-3 minutes per side before transferring the whole skillet to the oven to bake.

5. Serving Suggestions: Complete Your Ruth’s Chris Experience

To truly replicate the steakhouse experience, pair this incredible stuffed chicken with some classic side dishes. The creamy pan sauce is perfect for drizzling over everything on the plate!

Consider serving it alongside garlic mashed potatoes, roasted asparagus with a sprinkle of parmesan, or a simple green salad with a light vinaigrette. For a truly decadent meal, creamed spinach is a classic and delicious choice. No matter what you choose, this dish is sure to be the star. See others recipes here for more side dish inspiration!

Frequently Asked Questions

Can I prepare this dish ahead of time?

Absolutely! You can prepare the chicken up to 24 hours in advance. Simply stuff and secure the chicken breasts, then store them in an airtight container in the refrigerator. When you’re ready to cook, just take them out and bake as directed. You may need to add a few extra minutes to the baking time since they will be starting from cold.

What is the best way to store and reheat leftovers?

Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to use the oven to prevent the chicken from becoming rubbery. Place the chicken in a baking dish, add a splash of chicken broth to keep it moist, and warm at 350°F (175°C) for 15-20 minutes, or until heated through.

Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs, but the process will be slightly different. Chicken thighs are smaller, so you’ll need to use less filling per piece. Pound the thighs to an even thickness before creating a pocket or simply spreading the filling on top and rolling them up, securing with toothpicks. Cooking time will likely be shorter, so be sure to use a meat thermometer to check for doneness (165°F or 74°C).