Ruth Chris Stuffed Chicken Copycat Recipe

Have you ever craved the creamy, savory goodness of Ruth Chris’ famous stuffed chicken? Well, now you can enjoy that same delectable flavor right in the comfort of your own kitchen! This copycat recipe recreates the rich flavors and textures of Ruth Chris' stuffed chicken, making it perfect for dinner parties, family meals, or a special night in. Keep reading to learn how to make this restaurant-quality dish, step by step, along with tips on serving, presentation, and variations to suit your tastes.

What is Ruth Chris Stuffed Chicken?

Ruth Chris’ Stuffed Chicken is a dish beloved for its decadent, creamy cheese stuffing and perfectly seasoned, juicy chicken breasts. The chicken is typically stuffed with a combination of cream cheese, cheddar cheese, and a blend of spices, then baked to golden perfection. Each bite offers a flavorful contrast between the tender chicken and the rich, cheesy filling. Recreate this dish at home, and you’ll have everyone thinking you ordered from Ruth Chris Steakhouse itself!

Ingredients List for Ruth Chris Stuffed Chicken

Here’s what you’ll need to replicate the magic of Ruth Chris’ stuffed chicken at home:

For the Chicken:

• 4 large boneless, skinless chicken breasts
• 2 tablespoons olive oil or butter
• Salt and black pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• Paprika (for color and extra flavor)

For the Stuffing:

• 8 oz cream cheese (softened)
• 1 cup shredded cheddar cheese (or Colby Jack for a milder flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon chives (optional, for added flavor)
• Salt and black pepper (to taste)

For Garnishing (optional):

• Fresh parsley (chopped)
• Lemon wedges (for serving)

Substitutions and Variations

One of the best things about this Ruth Chris stuffed chicken copycat recipe is its versatility. Here are some substitutions and variations to suit your preferences or dietary needs:

• Cheese Options: If you’re not a fan of cheddar, feel free to substitute it with other cheeses like mozzarella, gouda, or Monterey Jack. For a spicier version, try using pepper jack cheese.
• Low-Fat Option: Use reduced-fat cream cheese and a lower-fat cheese option to make this dish lighter without sacrificing too much flavor.
• Herb Substitutions: Don’t have fresh parsley or chives on hand? Dried herbs will work as well, or you can switch it up with basil, thyme, or oregano.
• Spicy Variation: Add a kick by mixing in a few chopped jalapeños or red pepper flakes into the cheese stuffing for a spicy twist.
• Stuffed Chicken Thighs: While chicken breasts are most commonly used, you could also use boneless chicken thighs for a juicier, slightly fattier variation.

Step-by-Step Cooking Instructions

Before diving into the actual process of making this delicious dish, make sure all your ingredients are ready to go. Once you have everything prepped, follow these instructions to make the perfect Ruth Chris Stuffed Chicken copycat recipe.

How to Cook Ruth Chris Stuffed Chicken: A Step-by-Step Guide

Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures the oven is nice and hot by the time you’re ready to bake the chicken.

Step 2: Prepare the Chicken Breasts
Take the boneless, skinless chicken breasts and make a slit in the side of each to create a pocket for the stuffing. Be careful not to cut all the way through the chicken; you want a nice pocket that can hold the cheese filling. Pat the chicken dry with paper towels, and then season both sides generously with salt, black pepper, garlic powder, onion powder, and paprika for extra flavor.

Step 3: Make the Cheese Stuffing
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, parsley, chives (if using), and a pinch of salt and black pepper. Mix everything together until you have a smooth and well-incorporated stuffing.

Step 4: Stuff the Chicken
Using a spoon or your hands, carefully stuff the prepared cheese mixture into the pockets you made in the chicken breasts. Don’t overstuff; ensure the filling fits snugly but doesn’t spill out.

Step 5: Sear the Chicken
Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Once the oil is hot, sear the stuffed chicken breasts for about 3-4 minutes on each side until they are golden brown. This step helps lock in the moisture and flavor while giving the chicken a nice color.

Step 6: Bake the Chicken
Once the chicken is seared, transfer the skillet to the preheated oven. If you don’t have an oven-safe skillet, carefully move the chicken breasts to a baking dish. Bake for 20-25 minutes or until the chicken is cooked through, with an internal temperature of 165°F (74°C).

Step 7: Rest and Garnish
After removing the chicken from the oven, let it rest for about 5 minutes before serving. This allows the juices to redistribute and ensures a moist, tender result. Garnish with freshly chopped parsley and serve with a lemon wedge on the side.

Common Mistakes to Avoid

• Overstuffing the Chicken: While it may be tempting to stuff as much cheese filling as possible, overstuffing can cause the filling to ooze out during cooking. Make sure the filling is secure inside the chicken pocket.
• Skipping the Sear: Searing the chicken before baking is crucial for flavor and texture. Don’t skip this step as it helps to brown the chicken and lock in the juices.
• Not Using a Meat Thermometer: Chicken can dry out quickly if overcooked. Using a meat thermometer ensures that your chicken is cooked to the perfect temperature of 165°F without becoming dry.
• Not Letting the Chicken Rest: Allowing the chicken to rest after it comes out of the oven ensures the juices redistribute throughout the meat, making each bite moist and flavorful.

Serving and Presentation Tips

A big part of what makes Ruth Chris’ stuffed chicken so appealing is not just its flavor but also its presentation. Here are some tips to make your homemade version just as elegant:

• Slice Diagonally: For an impressive presentation, slice the stuffed chicken breasts diagonally to reveal the creamy cheese filling inside. This looks great on a plate and lets guests see what’s inside before they dig in.
• Fresh Herbs: A sprinkle of fresh parsley or chives on top of the chicken adds a touch of color and freshness.
• Pair with Sides: Serve the stuffed chicken alongside creamy mashed potatoes, roasted vegetables, or a crisp Caesar salad for a complete meal.

How to Serve Ruth Chris Stuffed Chicken

Serve the stuffed chicken as the star of your meal. It's filling enough to be a main course on its own but pairs wonderfully with various side dishes like:

• Garlic Mashed Potatoes: Creamy mashed potatoes balance the richness of the chicken.
• Roasted Vegetables: Carrots, asparagus, or Brussels sprouts make a nutritious and flavorful side.
• Buttered Rice or Risotto: For a more elegant presentation, serve the chicken atop a bed of buttered rice or risotto.
• Steamed Asparagus or Green Beans: These bright and crunchy veggies add color and freshness to the plate.

Presentation Ideas for Ruth Chris Stuffed Chicken

• Plating on a White Plate: The golden-brown chicken and the creamy filling look beautiful against a simple white plate, allowing the colors to pop.
• Drizzle with Sauce: Consider adding a drizzle of balsamic glaze or a light lemon butter sauce over the chicken for an extra layer of flavor and visual appeal.

Ruth Chris Stuffed Chicken Recipe Tips

• Room Temperature Cream Cheese: Make sure your cream cheese is fully softened at room temperature for easier mixing and a smoother filling.
• Don’t Overcrowd the Pan: When searing the chicken, avoid overcrowding the skillet to ensure even browning.
• Meal Prep Option: You can prepare the stuffed chicken up to a day ahead, store it in the fridge, and bake it when you’re ready to serve.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the stuffed chicken up to a day ahead, then store it in the refrigerator. When you’re ready, simply bake as instructed.

Q: How do I store leftovers?
A: Store leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes until warmed through.

Q: Can I freeze stuffed chicken?
A: Yes, you can freeze the stuffed chicken before baking. Wrap each stuffed breast tightly in plastic wrap and aluminum foil. When you’re ready to bake, thaw the chicken in the fridge overnight and bake as usual.

Conclusion

Now that you have the perfect Ruth Chris stuffed chicken copycat recipe, it’s time to impress your family or dinner guests with this rich, savory, and creamy dish. With the easy-to-follow steps and tips provided, you can bring the flavors of a fine-dining steakhouse right into your home kitchen. So, why not give it a try and enjoy a restaurant-quality meal without ever leaving your house? Your taste buds will thank you!

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