When I first stumbled upon the Ruth’s Chris Stuffed Chicken recipe, I was immediately intrigued.
The thought of tender, juicy chicken breasts, perfectly seared on the outside and stuffed with a rich, creamy cheese mixture, had me practically salivating.
I have always loved recreating restaurant-quality dishes at home, and this one felt like the perfect blend of elegance and comfort. The first time I made it, I remember feeling a bit nervous thinking that would it live up to the version I had at the restaurant?
But as the chicken sizzled in the pan, filling my kitchen with that mouth-watering aroma, I knew I was on the right track. The stuffing, made with a blend of cream cheese and flavorful herbs, was just the right balance of creamy and savory, perfectly complementing the tender chicken.
It’s the kind of recipe that makes you feel like you’re treating yourself to something extraordinary, even on a regular weeknight.
Equipments Required
- Cutting Board: I start by prepping the chicken breasts and chopping any herbs here.
- Sharp Knife: This tool is essential for carefully slicing the chicken breasts to create a pocket for the stuffing.
- Mixing Bowl: I use this to combine the cream cheese, herbs, and other stuffing ingredients.
- Spatula or Spoon: I scoop the stuffing mixture into the chicken breasts with one of these.
- Toothpicks: These help me secure the chicken breasts once they’re stuffed, keeping all that delicious filling in place while cooking.
- Large Skillet: A good-quality skillet is key to getting the perfect sear on the chicken breasts, so I always have one ready.
- Tongs: I find these handy for flipping the chicken without piercing the meat, which helps keep the juices locked in.
- Oven-Safe dish: After searing, I transfer the chicken to an oven-safe dish to finish cooking in the oven.
- Meat Thermometer: I always use this to ensure the chicken is cooked thoroughly without overcooking it.
Ruth Chris Stuffed Chicken Ingredients and Substitutions
Note: The ingredients mentioned in this section make 2 individual portions of Ruth Chris Stuffed Chicken.
- ½ Pound Chicken Breasts: When I don’t have chicken breasts, I often use chicken thighs instead. They’re juicier and add a bit more flavor to the dish.
- ½ Cup Cream Cheese: If I’m looking for a lighter option, I go for Neufchâtel cheese. It’s very similar to cream cheese but has less fat, which I appreciate.
- ½ Cup Cheddar Cheese: I sometimes swap cheddar for other flavorful cheeses like Monterey Jack or Colby.
- 1 Tablespoon Worcestershire Sauce: When I’m out of Worcestershire sauce, I turn to soy sauce or balsamic vinegar.
- 1 Tablespoon Olive Oil: I usually reach for any neutral oil like canola or vegetable oil if I’m out of olive oil.
- 1 Teaspoon Smoked Paprika: If I don’t have smoked paprika, I’ll use regular paprika, though it won’t have that smoky element.
- 1 Teaspoon Garlic Powder: When I prefer fresh ingredients, I substitute garlic powder with minced garlic.
- 1 Teaspoon Black Pepper: Sometimes, I’ll use white pepper for a milder flavor. When I’m in the mood for a bit of heat, freshly ground black peppercorns give me that nice bite.
- 1 Teaspoon Ranch Dressing: I like making my own ranch dressing by mixing mayonnaise, sour cream, and herbs like dill and parsley.
- 1 Teaspoon Thyme: If I have fresh thyme on hand, I’ll use that instead of dried.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 25 Minutes | 35 Minutes |
How to Make Ruth Chris Stuffed Chicken At Home
Step 1
In a mixing bowl, combine the cream cheese, cheddar cheese, and Worcestershire sauce. Use a spatula or spoon to blend these ingredients until smooth and well incorporated. It’s important to mix thoroughly so the stuffing has a firm consistency, which will help it hold its shape inside the chicken breasts.
Step 2
Once the cheese mixture is ready, sprinkle in the garlic powder, smoked paprika, black pepper, thyme leaves, and a pinch of salt. Carefully fold the dry seasonings into the cheese mixture, ensuring that they are evenly distributed throughout.
Step 3
Take your chicken breasts and, using a sharp knife, make a precise cut down the middle of each one. You want to create a pocket in the chicken that’s deep enough to hold the stuffing but not so deep that it cuts through the other side. Be mindful to keep the cut even, allowing for a uniform distribution of stuffing.
Step 4
Carefully spoon the prepared cheese mixture into the pocket of each chicken breast. Fill them generously, but ensure the stuffing is well-contained within the chicken. If needed, use toothpicks to secure the openings and keep the stuffing from spilling out during cooking.
Step 5
Grease the chicken breast with a teaspoon of olive oil and season it with some salt and pepper.
Step 6
Preheat your oven to 450°F (232°C). Transfer the seasoned chicken breasts to an oven-safe dish. Place the dish in the preheated oven and bake the chicken for about 25 minutes.
Step 7
Once the chicken is fully cooked, remove the dish from the oven. Let the Stuffed Chicken breasts rest for a few minutes to allow the juices to settle. Serve the Stuffed Chicken with your favorite dipping sauces or side dishes.
Ruth Chris Stuffed Chicken Recipe Video
Expert Tips That I Recommend
- When I slice the chicken breasts, I like to butterfly them slightly, creating a larger pocket for more stuffing. This way, every bite is loaded with that creamy filling.
- I find that chilling the stuffing for about 15 minutes before using it makes it easier to handle and stuff into the chicken. It also helps it stay in place better during cooking.
- I always use a meat thermometer when cooking chicken to prevent overcooking. This handy tool helps me achieve perfectly juicy and tender chicken every time. I aim for an internal temperature of 165°F (75°C) to ensure it’s fully cooked and safe to eat. By monitoring the temperature, I can avoid the dreaded dry chicken and keep all those delicious flavors intact!
- I love brining the chicken in a saltwater solution for about an hour before cooking. This simple step makes the meat more succulent and flavorful, enhancing its juiciness. The salt helps the chicken retain moisture during cooking, resulting in tender and delicious meat every time. Plus, it’s an easy way to infuse additional flavor right from the start!
- After searing the chicken in the pan, I like to add some white wine or chicken broth to deglaze it. This step not only lifts all those flavorful browned bits from the bottom but also creates a deliciously rich sauce. As the liquid simmers, it absorbs the essence of the chicken and enhances the overall dish. It’s a quick and easy way to elevate the meal and add depth to the flavors!
FAQs About Ruth Chris Stuffed Chicken
Nutritional Information Per Serving
Ruth Chris Stuffed Chicken is delicious but not particularly healthy, given its high calorie and fat content due to ingredients like cream cheese and cheddar. Although it provides good protein, enjoying this dish in moderation is better.
| Calories | 630 kcal |
| Carbohydrates | 14 g |
| Protein | 33 g |
| Fat | 17 g |
| Cholesterol | 81 mg |
| Sodium | 1060 mg |
Ruth Chris Stuffed Chicken is a versatile dish that works well for high-protein, low-carb, or ketogenic diets. However, it’s not ideal for low-fat diets, vegan, vegetarian, and dairy-free diets.
Recipe Variations For Different Diets
- Low-Fat Variation: When I want to make Ruth Chris Stuffed Chicken a bit lighter, I start by using reduced-fat cream cheese or Neufchâtel cheese. It still gives me that creamy texture but with less fat. I also swap regular cheddar for a low-fat version or just cut back on the amount of cheese I use. Instead of olive oil, I like to use a cooking spray, which helps keep the chicken moist without adding extra fat.
Storing And Reheating This Recipe
Storing
- Refrigerator: I let the Stuffed Chicken cool to room temperature, then place it in an airtight container. It stays fresh in the fridge for up to 3 days.
- Freezer: If I want to store it for a longer time, I wrap each piece tightly in plastic wrap and then aluminum foil to prevent freezer burn. This way, it can last up to 3 months.
Reheating
- Oven: I preheat the oven to 350°F (175°C) and place the Stuffed Chicken on a baking sheet, cover it with foil to prevent it from drying out, and reheat for about 20 minutes (longer if frozen). To crisp the outside, I remove the foil in the last 5 minutes.
- Microwave: I cut the chicken into smaller pieces for even reheating. Then, I place it on a microwave-safe plate, cover it with a damp paper towel, and heat it on medium power for about 2-3 minutes, checking every minute to avoid overcooking.
What To Serve With This Recipe
- Mashed Potatoes: The buttery, garlicky flavors really complement the savory stuffing, and the smooth texture of the Mashed Potatoes goes so well with the tender chicken.
- Caesar Salad: For a fresh and vibrant side, I like pairing the Stuffed Chicken with Caesar Salad and toss it with a squeeze of lemon juice.
- Corn on the Cob: This recipe with sweet, juicy corn, coated in butter and a pinch of salt, provides a delightful contrast to the savory flavors of the dish.
- Grilled Asparagus: The slight char on the Asparagus adds a smoky flavor that pairs nicely with the creamy stuffing in the chicken. I sometimes finish it off with a squeeze of lemon for added brightness.
- Quinoa Salad: For a healthier option, I like to serve a Quinoa Salad on the side.
Printable Version
Ruth’s Chris Stuffed Chicken Recipe
Ingredients
- ½ pound Chicken Breasts
- ½ cup Cream Cheese
- ½ cup Cheddar Cheese
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Ranch Dressing
- 1 teaspoon Thyme
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Spatula or spoon
- Toothpicks
- Large Skillet
- Tongs
- Oven-safe dish
- Meat Thermometer
Instructions
- In a mixing bowl, combine the cream cheese, cheddar cheese, and Worcestershire sauce. Use a spatula or spoon to blend these ingredients until smooth and well incorporated. It’s important to mix thoroughly so the stuffing has a firm consistency, which will help it hold its shape inside the chicken breasts.
- Once the cheese mixture is ready, sprinkle in the garlic powder, smoked paprika, black pepper, thyme leaves, and a pinch of salt. Carefully fold the dry seasonings into the cheese mixture, ensuring that they are evenly distributed throughout.
- Take your chicken breasts and, using a sharp knife, make a precise cut down the middle of each one. You want to create a pocket in the chicken that’s deep enough to hold the stuffing but not so deep that it cuts through the other side. Be mindful to keep the cut even, allowing for a uniform distribution of stuffing.
- Carefully spoon the prepared cheese mixture into the pocket of each chicken breast. Fill them generously, but ensure the stuffing is well-contained within the chicken. If needed, use toothpicks to secure the openings and keep the stuffing from spilling out during cooking.
- Grease the chicken breast with a teaspoon of olive oil and season it with some salt and pepper.
- Preheat your oven to 450°F (232°C). Transfer the seasoned chicken breasts to an oven-safe dish. Place the dish in the preheated oven and bake the chicken for about 25 minutes.
- Once the chicken is fully cooked, remove the dish from the oven. Let the Stuffed Chicken breasts rest for a few minutes to allow the juices to settle. Serve the Stuffed Chicken with your favorite dipping sauces or side dishes.
Video
Notes
- When I slice the chicken breasts, I like to butterfly them slightly, creating a larger pocket for more stuffing. This way, every bite is loaded with that creamy filling.
- I find that chilling the stuffing for about 15 minutes before using it makes it easier to handle and stuff into the chicken. It also helps it stay in place better during cooking.
- I always use a meat thermometer when cooking chicken to prevent overcooking. This handy tool helps me achieve perfectly juicy and tender chicken every time. I aim for an internal temperature of 165°F (75°C) to ensure it’s fully cooked and safe to eat. By monitoring the temperature, I can avoid the dreaded dry chicken and keep all those delicious flavors intact!
- I love brining the chicken in a saltwater solution for about an hour before cooking. This simple step makes the meat more succulent and flavorful, enhancing its juiciness. The salt helps the chicken retain moisture during cooking, resulting in tender and delicious meat every time. Plus, it’s an easy way to infuse additional flavor right from the start!
- After searing the chicken in the pan, I like to add some white wine or chicken broth to deglaze it. This step not only lifts all those flavorful browned bits from the bottom but also creates a deliciously rich sauce. As the liquid simmers, it absorbs the essence of the chicken and enhances the overall dish. It’s a quick and easy way to elevate the meal and add depth to the flavors!
Nutrition
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Conclusion
Give this Ruth’s Chris Stuffed Chicken a try and transform your next meal into a gourmet delight. If you’ve added your own twist or discovered any new tips, I’d love to hear about it.
I’d love to see your version and hear about any unique twists you added. Wishing you many more delicious meals and happy cooking adventures.
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