Perfect Ruth's Chris Stuffed Chicken
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.
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.