Ruth Chris Stuffed Chicken Copycat Recipe

You've probably wondered how to recreate that mouthwatering Ruth's Chris stuffed chicken at home. It's easier than you might think. This copycat recipe transforms ordinary chicken breasts into a gourmet experience that'll make your dinner guests swoon. With a few professional techniques and some strategic ingredient selection, you'll soon master a dish that rivals the restaurant's famous version. Want to know the secret to that perfect, creamy filling and perfectly seared exterior?

Recipe Highlights

• Butterfly boneless chicken breasts and create a pocket for a cream cheese and spinach filling, mimicking Ruth's Chris signature stuffed chicken approach.
• Blend softened cream cheese with fresh spinach, garlic powder, salt, and pepper to create a rich and flavorful stuffing mixture.
• Carefully stuff the chicken breasts with the cream cheese mixture, securing the opening with toothpicks to prevent filling from leaking during cooking.
• Sear the stuffed chicken in an oven-safe skillet over medium-high heat until golden brown, then finish cooking in a 375°F oven until internal temperature reaches 165°F.
• Allow the chicken to rest after cooking to ensure juiciness, and serve with complementary sides for a restaurant-quality dining experience at home.

History

Although Ruth's Chris Steakhouse might seem synonymous with premium steaks, their stuffed chicken has a fascinating culinary origin that many diners don't know. The dish emerged from the restaurant's commitment to transforming classic proteins into extraordinary experiences.

You'll find that the recipe reflects the innovative spirit of founder Ruth Fertel, who purchased Chris Masson's steakhouse in New Orleans in 1965 and subsequently reimagined traditional restaurant fare.

The stuffed chicken represents a perfect marriage of techniques: French-inspired cream cheese filling meets classic American roasting methods.

You'll notice how the recipe balances sophisticated flavor profiles with accessible ingredients. By incorporating elements like spinach and cream cheese, the dish elevates a simple chicken breast into a restaurant-quality entrée that's both elegant and approachable.

Recipe

Elevate your home cooking with this Ruth Chris-inspired stuffed chicken recipe that brings restaurant-quality flavor to your dinner table. This elegant dish combines the richness of cream cheese with fresh spinach, creating a sophisticated yet approachable meal that's sure to impress.

The key to this recipe is careful preparation and precise cooking techniques that ensure a juicy, flavorful chicken breast with a creamy, herb-infused filling. By following these steps, you'll transform simple ingredients into a steakhouse-worthy entrée that looks and tastes professionally prepared.

Ingredients:

• 4 chicken breasts
• 8 oz cream cheese, softened
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Begin by preparing the chicken breasts. Carefully butterfly each breast horizontally, creating a pocket for the filling without cutting completely through.

In a mixing bowl, combine softened cream cheese, garlic powder, and finely chopped spinach, mixing until well incorporated. Season the mixture with salt and pepper to taste.

Stuff each chicken breast with the cream cheese and spinach mixture, ensuring an even distribution. If needed, secure the opening with toothpicks to prevent the filling from leaking.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown, then transfer the skillet to a preheated 375°F oven.

Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F when measured at the thickest part of the meat.

Once cooked, remove from the oven and let the chicken rest for 5-10 minutes before serving, which helps retain the juices and ensures a moist, tender result.

For best results, use room temperature cream cheese for easier mixing, and consider pounding thicker chicken breasts to ensure even cooking. Always use a meat thermometer to check doneness, and avoid cutting into the chicken immediately after cooking to prevent losing valuable moisture.

Cooking Steps

Start by carefully butterflying your chicken breasts, creating a pocket that'll hold the luscious cream cheese and spinach mixture.

Mix the softened cream cheese thoroughly with garlic powder, then fold in the chopped spinach until you've got a uniform, creamy filling that's ready to transform your chicken.

Gently stuff each breast with the mixture, securing the opening with toothpicks if needed, and get ready to sear and bake your way to a restaurant-quality meal that'll impress even the pickiest dinner guests.

Step 1. Butterfly Chicken Breasts Carefully

Carefully slice into each chicken breast horizontally, creating a pocket that'll cradle your creamy spinach filling without compromising the meat's structural integrity.

Use a sharp knife and steady hand to cut almost—but not completely—through the thickest part of the breast. Your goal is precision: aim to create an even, symmetrical pocket about ¾ of the way through the chicken.

Keep the outer edges intact to prevent filling from leaking during cooking. Here's how to nail the technique:

• Hold the chicken flat with your non-dominant hand
• Use your sharpest kitchen knife
• Cut slowly, maintaining a consistent horizontal angle
• Open the breast like a book, checking for even thickness
• Ensure the pocket is deep enough without puncturing the sides

Step 2. Mix Cream Cheese Thoroughly

Whip the cream cheese into a smooth, uniform consistency that'll become the luxurious base for your spinach filling. Use a hand mixer or sturdy whisk to break down any lumps, ensuring the texture is creamy and spreadable. Room-temperature cream cheese will blend more easily, so let it sit out for about 30 minutes before mixing.

Add the garlic powder gradually, stirring to distribute the seasoning evenly throughout the mixture. You'll want to achieve a light, airy texture that'll hold the chopped spinach without becoming too dense.

Gently fold the spinach into the cream cheese, being careful not to overmix and crush the delicate leaves. The goal is a vibrant, well-incorporated filling that'll deliver maximum flavor in every bite of your stuffed chicken.

Step 3. Stuff Chicken With Mixture

Gently transform your butterflied chicken breasts into flavor-packed parcels by evenly distributing the cream cheese and spinach mixture.

Carefully spoon the creamy filling into each chicken pocket, ensuring an even spread from edge to edge. Use a small spatula or spoon to press the mixture gently, avoiding overstuffing that could cause tearing. If needed, secure the openings with toothpicks to prevent the filling from escaping during cooking.

• Fill each breast evenly
• Press mixture gently
• Don't overfill
• Use toothpicks if necessary

Pay close attention to creating a uniform thickness, which helps ensure consistent cooking.

The goal is a perfect balance of cream cheese and spinach in every delectable bite, creating a restaurant-worthy stuffed chicken that'll impress your dinner guests.

Step 4. Sear Chicken in Skillet

Fire up your skillet and transform those stuffed chicken breasts into a golden-brown masterpiece of culinary delight.

Heat olive oil in a heavy-bottomed, oven-safe skillet over medium-high heat until it shimmers with potential.

Gently place each stuffed chicken breast into the hot pan, allowing at least an inch of space between them to ensure proper searing.

Listen for that satisfying sizzle, which signals the perfect cooking surface temperature.

Sear for 3-4 minutes on each side, looking for a rich, golden-brown crust that'll lock in moisture and develop deep flavor.

Watch for edges turning opaque and a gorgeous caramelized exterior forming.

Use tongs to carefully flip the chicken, ensuring an even, beautiful sear that'll make your dish restaurant-worthy.

Step 5. Bake in Preheated Oven

After achieving that perfect golden sear, you'll seamlessly move from stovetop to oven, transforming your skillet-browned chicken into a fully cooked masterpiece.

Carefully transfer your hot skillet directly into a preheated 375°F oven, ensuring even cooking and maintaining the chicken's delicate moisture. Bake for 20-25 minutes, keeping an eye on the internal temperature – you'll want to reach 165°F for safe consumption.

Pro tips for success:

• Use an instant-read thermometer
• Insert probe into thickest part of chicken
• Avoid checking temperature through filling
• Allow 5-10 minutes resting time post-baking

The residual heat will continue cooking the chicken while redistributing those delicious juices.

Your patience here ensures a tender, perfectly cooked stuffed chicken that'll rival any steakhouse offering.

Final Thoughts

Whether you're a home cook looking to impress or a culinary enthusiast seeking restaurant-quality meals, this Ruth Chris stuffed chicken recipe offers a delightful solution that's both elegant and achievable.

By mastering these techniques, you'll transform simple ingredients into a gourmet dish that rivals professional steakhouse offerings. Remember that practice makes perfect, and each time you prepare this recipe, you'll refine your skills and develop a deeper understanding of flavor balance and cooking precision.

Key takeaways include:

• Always use a meat thermometer
• Let chicken rest after cooking
• Ensure even stuffing distribution
• Maintain proper heat control

With confidence and attention to detail, you'll soon create a memorable, restaurant-worthy meal that delights your family and guests.