PERFECT RUTH’S CHRIS STUFFED CHICKEN

Craving that decadent, melt-in-your-mouth Ruth’s Chris experience but don’t want to leave the house? Imagine sinking your fork into a juicy chicken breast overflowing with a creamy, savory filling that mirrors their famous flavor. This Ruth’s Chris Stuffed Chicken recipe brings the steakhouse indulgence straight to your kitchen, and I promise, it’s easier than you think!

What You’ll Need: The Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For the Creamed Spinach Filling:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg

Optional for Serving:

• Fresh parsley, chopped
• Lemon wedges

Let’s Get Cooking: Step-by-Step Instructions

Prep the Chicken:

1. Preheat your oven to 375°F (190°C).
2. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and makes it easier to stuff.
3. In a small bowl, combine salt, pepper, garlic powder, and onion powder. Season both sides of each chicken breast with the mixture.

Make the Creamed Spinach Filling:

1. In a skillet over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Stir in the squeezed-dry spinach, cream cheese, heavy cream, and Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg.
4. Cook, stirring constantly, until the cream cheese is melted and the mixture is smooth and creamy, about 3-5 minutes. Taste and adjust seasoning as needed. This is where you’ll achieve that signature Ruth Chris Creamed Spinach flavor!

Stuff and Bake the Chicken:

1. Divide the creamed spinach filling evenly among the chicken breasts. Place the filling in the center of each breast.
2. Fold the sides of the chicken over the filling and secure with toothpicks. You can also roll the chicken up if you prefer. Just make sure the filling is well-contained.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts on all sides until golden brown, about 2-3 minutes per side. This step adds a beautiful color and locks in the juices.
4. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
5. Remove the skillet from the oven and let the chicken rest for 5-10 minutes before removing the toothpicks and serving.

Serving Suggestions:

1. Garnish with fresh chopped parsley and serve with lemon wedges, if desired.
2. This Ruth’s Chris Stuffed Chicken is delicious served with roasted vegetables, mashed potatoes, or a simple salad. It’s truly one of the best Easy Company Dinner Recipes!

Tips and Tricks for Stuffed Chicken Perfection

Don’t Overfill:

Resist the urge to overstuff the chicken breasts. Too much filling will cause them to burst open during cooking. It’s better to have a little less filling than a big mess!

Squeeze the Spinach Dry:

This is crucial! Excess moisture from the spinach will make the filling watery. Squeeze it as dry as you possibly can.

Secure Those Seams:

Toothpicks are your friend! Use them liberally to keep the chicken breasts sealed. Make sure to remove them before serving!

Check the Internal Temperature:

A meat thermometer is the best way to ensure that the chicken is cooked through. Insert it into the thickest part of the breast, avoiding the filling. You want to reach 165°F (74°C).

Resting is Key:

Letting the chicken rest after baking allows the juices to redistribute, resulting in a more tender and flavorful dish.

Variations to Make It Your Own

Cheese Please!:

Experiment with different cheeses in the filling. Gruyere, mozzarella, or even a little bit of blue cheese would be delicious additions.

Add Some Ham:

For a Chicken Cordon Bleu Casserole inspired twist, add a thin slice of ham to each chicken breast before stuffing. It adds a salty, savory element that complements the spinach and cheese.

Spice It Up:

Add a pinch of red pepper flakes to the filling for a little bit of heat.

Mushroom Magic:

Sauté some sliced mushrooms with the onion for an earthy flavor.

Different Greens:

While spinach is classic, you could also use kale or Swiss chard in the filling. Just make sure to cook them down well before adding them to the cream cheese mixture.

Why This Recipe is a Flavorful Dinner Winner

This Ruth’s Chris Stuffed Chicken recipe isn’t just about recreating a restaurant favorite; it’s about bringing a touch of luxury and indulgence to your home cooking. It’s perfect for special occasions, but also easy enough to make on a weeknight. The combination of juicy chicken and creamy, flavorful spinach filling is simply irresistible. Plus, it’s a great way to impress your guests with your Gourmet Dinner Ideas!

Think of this as a more elegant, sophisticated take on other stuffed chicken dishes. While Roasted Red Pepper Mozzarella Stuffed Chicken offers a vibrant Mediterranean flair, and Air Fryer Parmesan Crusted Chicken provides a crispy, quick option, this Ruth’s Chris copycat delivers a truly decadent, steakhouse-worthy experience. And if you’re looking for something even easier, consider Crockpot Garlic Parmesan Chicken for a set-it-and-forget-it meal.

For a completely different flavor profile, you could also try Texas Roadhouse Smothered Chicken, which offers a hearty, down-home comfort food experience. Or, if you want a creamy pasta dish that’s just as satisfying, give Boursin Chicken Pasta a try!

Storing and Reheating

Storing:

Leftover Ruth’s Chris Stuffed Chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

To reheat, you can either microwave the chicken for a few minutes until heated through, or bake it in a preheated oven at 350°F (175°C) for about 15-20 minutes. Be sure to check the internal temperature to ensure it’s heated to 165°F (74°C).

Final Thoughts

So, there you have it – a foolproof recipe for Ruth’s Chris Stuffed Chicken that you can easily make at home. With a little bit of preparation and attention to detail, you can create a restaurant-quality meal that will impress your family and friends. Enjoy!

Perfect Ruth’s Chris Stuffed Chicken

Alice Yowell

Recreate the flavors of Ruth’s Chris Steak House at home with this stuffed chicken recipe. Juicy chicken breasts are filled with a creamy, savory creamed spinach mixture, offering a decadent and impressive meal that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 650 kcal

Equipment

• Oven
• Large oven-safe skillet
• Small bowl
• Meat Mallet or Rolling Pin
• Plastic Wrap
• Skillet
• Spatula
• Measuring spoons
• Measuring cups
• Meat thermometer
• Toothpicks

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 oz each
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon butter
• ½ cup chopped onion
• 1 clove garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 4 ounces cream cheese, softened
• ¼ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg
• Fresh parsley, chopped optional
• Lemon wedges optional

Instructions

 

• Preheat oven to 375°F (190°C).
• Place each chicken breast between two sheets of plastic wrap.
• Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
• In a small bowl, combine salt, pepper, garlic powder, and onion powder.
• Season both sides of each chicken breast with the mixture.
• In a skillet over medium heat, melt the butter.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the squeezed-dry spinach, cream cheese, heavy cream, and Parmesan cheese.
• Season with salt, pepper, and a pinch of nutmeg.
• Cook, stirring constantly, until the cream cheese is melted and the mixture is smooth and creamy, about 3-5 minutes. Taste and adjust seasoning as needed.
• Divide the creamed spinach filling evenly among the chicken breasts.
• Place the filling in the center of each breast.
• Fold the sides of the chicken over the filling and secure with toothpicks. You can also roll the chicken up if you prefer.
• Heat the olive oil in a large oven-safe skillet over medium-high heat.
• Sear the chicken breasts on all sides until golden brown, about 2-3 minutes per side.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
• Remove the skillet from the oven and let the chicken rest for 5-10 minutes before removing the toothpicks and serving.
• Garnish with fresh chopped parsley and serve with lemon wedges, if desired.

Notes

Don’t overfill the chicken breasts to prevent bursting. Ensure the spinach is squeezed dry to avoid a watery filling. Use toothpicks to secure the seams of the chicken. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C). Resting the chicken after baking allows the juices to redistribute, resulting in a more tender dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through, ensuring the internal temperature reaches 165°F (74°C). Variations include adding different cheeses like Gruyere or mozzarella to the filling, adding a slice of ham for a Chicken Cordon Bleu twist, or incorporating sauteed mushrooms for an earthy flavor.