If you’re a fan of rich flavors, tender chicken, and ooey-gooey cheese, you’ve probably heard of Ruth Chris Stuffed Chicken Recipe Breast.
It’s a dish I dream about – the creamy, cheesy filling, the perfectly cooked chicken, the way it practically melts in your mouth. And you know what the best part is? It’s surprisingly simple to recreate in your kitchen.
Yes, you read that right! You don’t have to book a fancy reservation to enjoy this restaurant classic. With a few easy-to-find ingredients and some straightforward techniques, you can have a Ruth’s Chris-worthy meal on the table in no time. Let’s dive in!
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Key Takeaways
- Ruth’s Chris Stuffed Chicken is incredibly easy to make at home.
- You can customize the flavors to suit your tastebuds.
- Quality ingredients are vital for the best result.
Ruth Chris Stuffed Chicken Recipe Ingredients
| Item | Description | Notes |
|---|---|---|
| Chicken Breasts | 4 large, boneless, skinless | The foundation of the dish |
| Cream Cheese | 8 ounces, softened | Creates the creamy filling base |
| Cheddar Cheese | 1 cup, shredded | Adds cheesy deliciousness |
| Ranch Seasoning | 1 packet | Zesty flavor boost, or use your own blend! |
| Worcestershire Sauce | 2 teaspoons | Provides savory depth |
| Salt & Pepper | To taste | Essential flavor enhancers |
| Paprika | To taste | Adds color and a touch of warmth |
| Butter (Optional) | For basting | Extra richness and golden-brown finish |
| Garlic Powder (Optional) | To taste | Flavor boost |
| Onion Powder (Optional) | To taste | Flavor boost |
| Fresh Herbs (Optional) | Parsley, thyme, etc. | Adds a fresh touch |
Ruth Chris Stuffed Chicken Equipment
Lucky for us, you won’t need any specialized kitchen gadgets:
- Sharp Knife: Essential for butterflying those chicken breasts.
- Mixing Bowl: A medium-sized one does the trick.
- Baking Dish: Whatever size fits your chicken comfortably.
- Toothpicks: Handy for securing the chicken if you’re worried about the filling escaping.
Ruth Chris Stuffed Chicken recipe Instructions
Ready to channel your inner chef? Here’s the breakdown:
Preparing the Chicken
- The Butterfly Technique: Carefully cut a deep pocket lengthwise into each chicken breast. Be mindful not to slice all the way through! It’s like creating a little cheesy treasure chest.
- Tenderize (Optional): If your chicken breasts are on the thicker side, you might want to gently pound them out for more even cooking.
Making the Filling
- Creamy Base: In a mixing bowl, soften your cream cheese until it’s easily pliable.
- Cheesy Delight: Add the shredded cheddar and mix those two until well combined.
- Flavor Explosion: Stir in your ranch seasoning and a dash of Worcestershire sauce for that extra depth of flavor. Season with salt and pepper to taste.
Stuffing the Chicken
- Fill ‘Er Up Divide the cheesy filling evenly between your chicken breasts. Stuff it into the pockets you’ve created, leaving a little space around the edges for the filling to expand.
- Seal the Deal (Optional): If desired, use toothpicks to secure the opening of the chicken breasts.
Seasoning and Baking
- Preheat and Season: Get your oven nice and hot – 450°F (230°C) is the perfect temperature. Sprinkle the outside of your chicken with salt, pepper, and a touch of paprika.
- Bake to Perfection: Depending on the thickness of your chicken breasts, they’ll need about 25-30 minutes in the oven. To be sure, use a meat thermometer – you’re aiming for a juicy internal temperature of 165°F (74°C).
- Butter Basting (Optional): Halfway through baking, brush with melted butter for extra richness and a gorgeous golden-brown finish.
Ruth Chris Stuffed Chicken RecipeTips for Success
- Quality Matters: The best ingredients make the best dishes. Opt for fresh, high-quality chicken and cheeses for maximum flavor.
- Find Your Filling Consistency: The filling should be thick enough to hold its shape but not so stiff that you can’t easily stuff it into the chicken. Adjust as needed!
- Don’t Forget the Thermometer: It’s your secret weapon for perfectly cooked, juicy chicken every single time.
- Rest Time: Like a good steak, your chicken will thank you for a 5-10 minute rest after baking. This lets the juices redistribute, resulting in the most tender bite.
Ruth Chris Stuffed Chicken Recipe Variations
The beauty of this Ruth’s Chris Stuffed Chicken recipe is how adaptable it is. Let’s explore some tasty variations:
- Experiment with Cheeses: While the classic calls for cheddar, try other melty favorites like mozzarella, Monterey Jack, or even crumbled goat cheese.
- Bring on the Extras: Get creative! Add chopped spinach, sun-dried tomatoes, crumbled bacon, or sautéed mushrooms to your filling.
- Spice It Up: Customize the flavor profile with Italian seasoning, Cajun spices, or your favorite custom mix.
Ruth Chris Stuffed Chicken Recipe Serving Suggestions
This decadent chicken pairs beautifully with a variety of sides. Here are some ideas to get you started:
- Carb lovers Classics: Buttery mashed potatoes, roasted vegetables of your choice, or fragrant rice pilaf.
- Keep It Light: A simple green salad with a tangy vinaigrette adds a fresh counterpoint to the rich flavors.
- Sauces Elevate: A drizzle of pan sauce (made from the chicken drippings), a creamy mushroom sauce, or a vibrant lemon-butter sauce takes this dish to the next level.
Ruth Chris Stuffed Chicken Recipe Nutritional Information
Curious about the nutritional breakdown? Here’s a basic overview:
| Nutrient | Amount (approx.) | % Daily Value (approx.)* |
|---|---|---|
| Calories | 500-600 | 25-30% |
| Protein | 30-40g | 60-80% |
| Fat | 30-35g | 45-55% |
| Carbs | 5-10g | 2-4% |
Table of Cheese Variations
Spice up your Ruth’s Chris Stuffed Chicken experience with these delicious cheese options:
| Cheese Type | Flavor Profile | Melting Properties | Additional Tips |
|---|---|---|---|
| Mozzarella | Mild, slightly salty | Excellent | Adds a classic cheesy pull |
| Monterey Jack | Mild, buttery | Melts well | Great for those who prefer a milder cheese |
| Pepper Jack | Mild, with a peppery kick | Melts well | Perfect for a bit of heat |
| Gouda | Rich, nutty | Melts beautifully | Pairs well with herbs and spinach |
| Goat Cheese | Tangy, creamy | Softens | Adds a unique flavor, use in moderation |
FAQs
Q: Can I use a different type of cheese?
A: Absolutely! While sharp cheddar is a classic choice, feel free to explore other melting cheeses. Mozzarella, Monterey Jack, Pepper Jack, Gouda, or even a combination would work beautifully. Check out the table in the previous section for inspiration!
Q: Can I make this ahead of time?
A: Yes, you can! Assemble the stuffed chicken breasts up to a day in advance and store them tightly covered in the refrigerator. When you’re ready to cook, add an extra 5-10 minutes to the baking time.
Q: How do I know when the chicken is cooked through?
A: Your trusty meat thermometer is your best friend! Aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken breast.
Q: My filling leaked out! What did I do wrong?
A: Don’t worry, it happens! This could be because the filling was too soft, or you may have overstuffed the chicken. Next time, make sure the filling is thick enough to hold its shape and leave a tiny bit of space at the edges for expansion.
Q: Can I use leftover rotisserie chicken instead?
A: Definitely! Shredded rotisserie chicken is a great shortcut. Simply mix it with your cream cheese filling, stuff it into new chicken breasts (or use the existing chicken skin as a pocket), and bake until heated through.
Ruth Chris Stuffed Chicken Recipe Conclusion
There’s something special about dining at Ruth’s Chris Steak House. The upscale atmosphere, the impeccable service…and, of course, that signature sizzling butter presentation.
While we might not be able to replicate their 500-degree broilers at home, there’s no reason we can’t enjoy a taste of that Ruth’s Chris magic in our kitchens.
Why is this particular dish such a standout on their menu? It’s that perfect balance of indulgence and classic flavors. You have the rich, creamy filling, the juicy chicken, and those satisfying seasonings.
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