Ruth's Chris Stuffed

Ruth’s Chris Stuffed Chicken Copycat: 5 Amazing Steps

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Ruth’s Chris Stuffed Chicken Copycat: 5 Amazing Steps

Are you ready to bring the elegance and flavor of a high-end steakhouse right into your own kitchen? Today, we’re diving deep into crafting the perfect Ruths Chris Stuffed Chicken Copycat. This recipe isn’t just a meal; it’s an experience, promising restaurant-quality chicken that’s surprisingly easy to achieve at home.

Imagine tender chicken breasts, generously filled with a luscious cheese and herb stuffing, all crowned with a rich, savory sauce. It’s a dish that will impress guests and delight your family, proving that gourmet dining is always within reach. Let’s get cooking!

Table of Contents

1. Why This Ruth’s Chris Stuffed Chicken Copycat is a Must-Try

If you’ve ever dreamt of recreating that iconic Ruth’s Chris experience at home, this stuffed chicken recipe is your golden ticket. It captures the essence of their beloved dish with succulent chicken, rich filling, and a velvety sauce that truly elevates dinner.

This isn’t just another easy chicken dinner; it’s a culinary adventure that proves gourmet doesn’t have to mean complicated. Our detailed guide makes it accessible for home cooks of all skill levels, ensuring a rewarding and delicious outcome.

2. Ingredients You’ll Need to Make Our Stuffed Chicken

Gathering your ingredients is the first exciting step to this incredible Ruth’s Chris copycat recipe. Quality components are key to achieving that authentic restaurant-quality flavor. Don’t skimp on fresh herbs and good cheese!

For the Stuffed Chicken:

  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour (for dredging)

For the Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh chives, chopped (for garnish)

2.1. Ingredient Spotlight: Key Components for Authentic Flavor

The secret to this exceptional cheese stuffed chicken lies in its stuffing. Cream cheese provides a luxurious creaminess, while Parmesan adds a sharp, salty depth that perfectly complements the chicken. Fresh parsley and garlic are non-negotiable for their aromatic lift.

For the sauce, the combination of rich chicken broth, heavy cream, and a hint of Dijon mustard creates a harmonious balance of flavors. This transforms a simple pan sauce into something truly special, making it a standout creamy sauce recipe.

3. Step-by-Step Guide: Making the Ruth’s Chris Stuffed Chicken Copycat

Follow these steps closely, and you’ll be amazed at the deliciousness you create. This structured approach ensures every component of your Ruths Chris Stuffed Chicken Copycat comes together perfectly.

3.1. Step 1: Preparing the Chicken and Stuffing Ingredients

  1. Preheat your oven to 375°F (190°C).
  2. Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
  3. In a medium bowl, combine softened cream cheese, Parmesan cheese, fresh parsley, minced garlic, onion powder, salt, and pepper. Mix well until everything is evenly incorporated. This is your delicious stuffing!

3.2. Step 2: Assembling the Stuffed Chicken

  1. Carefully spoon about 2-3 tablespoons of the cheese mixture into each chicken pocket. Don’t overfill, as it can ooze out during cooking.
  2. If needed, use toothpicks to secure the openings of the chicken breasts to keep the stuffing inside.
  3. Lightly season the outside of the stuffed chicken breasts with a pinch more salt and pepper.

3.3. Step 3: Cooking the Chicken to Perfection

  1. Dredge each stuffed chicken breast lightly in the all-purpose flour, shaking off any excess.
  2. Heat olive oil in a large, oven-safe skillet (cast iron works great!) over medium-high heat.
  3. Sear the chicken breasts for 3-4 minutes per side, until beautifully golden brown. This creates a wonderful crust.
  4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove from oven and let rest on a cutting board while you make the sauce.

3.4. Step 4: Creating the Signature Sauce

  1. While the chicken is resting, place the same skillet (if oven-safe, otherwise transfer drippings to a saucepan) back on the stovetop over medium heat. Add butter and let it melt.
  2. Sprinkle in the 2 tablespoons of flour and whisk constantly for 1-2 minutes to create a roux.
  3. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, stirring until slightly thickened.
  4. Stir in the heavy cream and Dijon mustard. Continue to simmer gently for another 3-5 minutes, allowing the sauce to thicken to your desired consistency. Taste and adjust seasoning as needed.

3.5. Step 5: Plating and Serving Your Masterpiece

  1. Remove any toothpicks from the chicken breasts.
  2. Plate each stuffed chicken breast, generously spooning the creamy sauce over the top.
  3. Garnish with fresh chopped chives for a touch of color and extra flavor. Serve immediately and enjoy your homemade restaurant quality chicken!

4. Tips, Tricks, and Variations for the Best Stuffed Chicken

To truly master this Ruths Chris Stuffed Chicken Copycat, consider these expert tips. Don’t be afraid to experiment and make the dish your own!

  • Even Pounding: If your chicken breasts are uneven, gently pound them to a consistent thickness before stuffing. This ensures even cooking.
  • Cheese Choices: While Parmesan is classic, feel free to add a touch of mozzarella or provolone to the stuffing for extra meltiness.
  • Herb Power: Fresh herbs are crucial. Besides parsley, a little fresh thyme or rosemary can add another layer of flavor to your stuffed chicken recipe.
  • Spice it Up: For a little kick, add a pinch of red pepper flakes to the stuffing mixture.
  • Vegetarian Stuffing: Consider adding finely chopped spinach (squeezed dry) or sautéed mushrooms to the cheese mixture for extra nutrients and flavor.

For more great pan sauce tips, check out this excellent resource!

See others recipes here

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

To truly mimic the Ruth’s Chris experience, pair your incredible Ruths Chris Stuffed Chicken Copycat with classic steakhouse sides. Think elegant and complementary flavors.

Creamy mashed potatoes, garlic green beans, or perfectly roasted asparagus make excellent companions. A crisp garden salad with a light vinaigrette can also cut through the richness beautifully. This is truly one of the best chicken dinner ideas you can create.

Foire Aux Questions

Can I prepare the stuffed chicken ahead of time?

Yes, you can! You can stuff the chicken breasts up to 24 hours in advance. After stuffing, place them in an airtight container in the refrigerator. When ready to cook, proceed with dredging, searing, and baking as instructed. This is a great tip for meal prepping or entertaining.

What’s the best way to ensure the chicken is fully cooked without drying it out?

The best way is to use a meat thermometer. Insert it into the thickest part of the chicken, avoiding the stuffing, to ensure it reaches an internal temperature of 165°F (74°C). Searing the chicken first helps lock in juices, and resting it after baking allows the juices to redistribute, resulting in tender, moist chicken.

Can I freeze this Ruth’s Chris Stuffed Chicken Copycat?

It’s best enjoyed fresh, but you can freeze the cooked, stuffed chicken breasts (without the sauce) for up to 1 month. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator, then reheat gently in the oven or microwave. The sauce is best made fresh and does not freeze well due to its dairy content, which can separate upon thawing.

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