Ruth’s Recipe for Stuffed Chicken Breast Inspired by Chris
You’ve probably been tempted by Ruth’s Chris Steak House’s renowned stuffed chicken breast, a juicy, cheesy treat that stands out among their opulent menu offerings, if you’ve ever been there. This meal offers a flavour that will stick in your memory thanks to the combination of delicate chicken breast and a rich cream cheese stuffing. It’s not as hard as you might imagine to recreate this masterpiece at home. This comprehensive guide provides step-by-step instructions for making stuffed chicken breast that is reminiscent of Ruth’s Chris.
Why Do You Want to Make This at Home?
Enjoy the gourmet experience for a fraction of the price with this cost-effective option.
- Adaptable: Modify the spice, stuffing, or serving sizes to your liking.
Ideal for special family meals or dinner parties, this dish is sure to impress guests.
Recipe Card for Ruth’s Chris-Inspired Stuffed Chicken Breast
| Recipe Name | Ruth’s Chris-Inspired Stuffed Chicken Breast |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25-30 minutes |
| Total Time | 40-45 minutes |
| Servings | 2 servings |
| Cuisine | American |
| Dish Type | Main Course |
Ingredients
| For the Chicken | For the Stuffing | For Cooking |
|---|---|---|
| 2 large chicken breasts | 8 oz cream cheese (softened) | 2 tbsp olive oil |
| Salt and black pepper (to taste) | 1 cup shredded mozzarella cheese | 2 tbsp butter |
| Paprika (optional, for flavor) | 1/4 cup grated Parmesan cheese | |
| 1/2 tsp garlic powder | ||
| 1/2 tsp onion powder | ||
| 1/2 tsp dried parsley or fresh parsley | ||
| Salt and black pepper (to taste) |
Instructions
| Step | Action |
|---|---|
| 1 | In a bowl, mix cream cheese, mozzarella, Parmesan, garlic powder, onion powder, parsley, salt, and pepper. |
| 2 | Slice a pocket into the thickest side of each chicken breast and season with salt, pepper, and paprika. |
| 3 | Spoon the stuffing mixture into the chicken pockets and secure with toothpicks or kitchen twine. |
| 4 | Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side. |
| 5 | Preheat oven to 375°F (190°C), add butter to the skillet, and bake chicken for 20-25 minutes until internal temperature is 165°F (74°C). |
| 6 | Let the chicken rest for 5 minutes, remove toothpicks or twine, and serve. |
Serving Suggestions
| Vegetables | Starches | Sauces |
|---|---|---|
| Garlic butter asparagus | Creamy mashed potatoes | Creamy mushroom sauce |
| Roasted broccoli | Rice pilaf | Garlic herb butter |
| Sautéed green beans | Baked potato |
Tips
| Tip | Details |
|---|---|
| Do Not Overstuff | Leave enough space to secure the pocket without spilling the filling. |
| Use a Meat Thermometer | Ensure the chicken reaches an internal temperature of 165°F (74°C). |
| Rest Before Serving | Allow the chicken to rest for 5 minutes to retain its juices. |
Components
Regarding the Chicken:
Two huge breasts of chicken
To taste, add salt and black pepper.
- Paprika (for added taste, optional)
Regarding the Stuffing:
Eight ounces of softened cream cheese
One cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
Half a teaspoon of garlic powder
Half a teaspoon of onion powder
Half a teaspoon of dried parsley (or minced fresh parsley)
To taste, add salt and pepper.
To Cook: – Two tablespoons of olive oil (for searing)
2- tablespoons of butter (for baking)
Equipment: A sharp knife to cut the chicken’s pockets
- Kitchen thread or toothpicks (to secure the chicken)
A baking dish or skillet that is safe to use in the oven; a meat thermometer
Instructions for Cooking
1. Get the stuffing ready:
In a bowl, mix together:
Cream cheese that has been softened
Mozzarella cheese
- Parmesan cheese
- Powdered garlic
- Powdered onion
Dried parsley
Season with salt and pepper.
Blend till creamy and smooth. Put aside.
2. Get the chicken ready:
Carefully cut a pocket into each chicken breast’s thickest side with a sharp knife. Take care not to cut through completely.
- Add plenty of salt, black pepper, and paprika (if using) to the chicken.
3. Fill the Chicken Up:
Fill each chicken pocket with the prepared stuffing mixture using a spoon.
To keep the stuffing inside while cooking, knot the opening with kitchen twine or secure it with toothpicks.
The fourth step is to sear the chicken.
In an ovenproof skillet, heat the olive oil over medium-high heat.
Sear the chicken breasts until golden brown, 2 to 3 minutes per side. This process gives the chicken a gorgeous crust and seals in the juices.
5. Prepare the chicken by baking:
Set the oven temperature to 375°F, or 190°C.
Put the skillet in the oven after adding two teaspoons of butter.
The chicken should be baked for 20 to 25 minutes, or until a meat thermometer registers 165°F (74°C) within.
6. Take a Break and Serve:
After taking the skillet out of the oven, give the chicken five minutes to rest.
Before serving, carefully take out any toothpicks or string.
Suggestions for Serving
Serve your stuffed chicken breast with roasted broccoli, sautéed green beans, or garlic butter asparagus as a side dish.
Starches: Rice pilaf, creamy mashed potatoes, or a plain baked potato.
Sauces:This dish is elevated with a drizzle of garlic herb butter or creamy mushroom sauce.
Advice for Optimal Outcomes
- Don’t overstuff: Make sure you have adequate space to seal the pocket tightly.
- To make sure the chicken is cooked through without being overcooked, use a meat thermometer.
- Resting Time: Retaining the juices for a tender outcome is facilitated by resting.
Final Thoughts
A decadent treat that’s surprisingly simple to make at home is Ruth’s Chris-inspired stuffed chicken breast. This recipe is sure to impress your family and friends with its flawlessly cooked chicken and creamy filling. This recipe brings restaurant-caliber flavour into your home, whether you’re celebrating a big event or simply enjoying a gourmet supper.
Try it and allow the enchantment of this stuffed chicken breast to enhance your meal!
