Ruth’s Chris Stuffed Chicken is a popular dish served at Ruth’s Chris Steak House, an American chain of upscale steakhouses.
The dish consists of a boneless chicken breast that is stuffed with garlic-herb cheese and served with lemon butter. The chicken is then baked and topped with a white wine sauce.
The garlic-herb cheese stuffing gives the chicken a rich, savory flavor, while the lemon butter and white wine sauce add a tangy and slightly sweet taste.
It’s a popular menu item among customers who are looking for a delicious chicken dish with a touch of elegance.
How To Make Ruth Chris Stuffed Chicken
when I first tried Ruth’s Chris Stuffed Chicken at a restaurant, I knew I had to figure out how to make it at home.
The combination of tender chicken breasts, creamy garlic-herb cheese filling, and tangy lemon butter sauce was simply irresistible.
But as much as I loved this dish, I was hesitant to try making it myself. After all, it had been perfected by professional chefs at Ruth’s Chris Steak House.
How could I possibly recreate that same level of flavor and presentation in my kitchen?
Despite my doubts, I decided to give it a shot. I researched various recipes online, consulted with friends who had made them before, and eventually developed my version of the dish. And let me tell you, the results were nothing short of spectacular.
Not only was the chicken incredibly tender and juicy, but the garlic-herb cheese filling and lemon butter sauce were spot on.
My family and friends were blown away by how delicious the dish was, and I felt proud to have created such a restaurant-quality meal in my own home.
Ruth Chris Stuffed Chicken Ingredients
- 4 boneless chicken breasts
- 4 oz garlic-herb cheese spread
- Salt and pepper
- 2 tbsp olive oil
- 1/4 cup white wine
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp chopped parsley
Step by Step Instructions To Make Ruth Chris Stuffed Chicken
Step 1: Prepare the Chicken Breasts
To make Ruth’s Chris Stuffed Chicken, you’ll need to start with boneless chicken breasts.
Remove any excess fat or skin and season the chicken breasts with salt and pepper.
Use a sharp knife to carefully slice a pocket into each chicken breast, being careful not to cut through the other side.
Step 2: Stuff the Chicken Breasts
Next, it’s time to stuff the chicken breasts with garlic-herb cheese spread. Spoon about 1 oz of cheese spread into each pocket, using your fingers or a small spoon to evenly distribute the cheese.
Step 3: Brown the Chicken Breasts
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
Step 4: Finish Cooking the Chicken Breasts
Transfer the browned chicken breasts to a baking dish and bake in a preheated 350-degree oven for 20-25 minutes, or until the chicken is fully cooked through.
Step 5: Make the Lemon Butter Sauce
While the chicken is baking, it’s time to make the lemon butter sauce. In a small saucepan, combine 1/4 cup of white wine and 2 tbsp of lemon juice.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 2-3 minutes, or until the liquid has reduced by half.
Step 6: Add Butter and Parsley to the Sauce
Remove the saucepan from the heat and whisk in 2 tbsp of butter until it is fully melted and incorporated. Add 1 tbsp of chopped parsley to the sauce and stir to combine.
Step 7: Serve and Enjoy!
Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes before serving.
Spoon some of the lemon butter sauce over each chicken breast and garnish with additional chopped parsley, if desired. Serve the chicken hot and enjoy!
What is garlic-herb cheese spread?
Garlic-herb cheese spread is a soft, spreadable cheese that is flavored with garlic and herbs. You can usually find it in the deli section of your grocery store, or you can make your own by mixing cream cheese, garlic, and your choice of herbs.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts if you prefer. Keep in mind that the cooking time may need to be adjusted, as chicken thighs are typically smaller and may cook faster than chicken breasts.
Tips For Delicious Ruth’s Chris Stuffed Chicken
- Be careful not to overcook the chicken breasts, as they can become dry and tough if they are cooked for too long.
- Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit before removing it from the oven.
- For an extra burst of flavor, you can add some chopped sun-dried tomatoes or roasted red peppers to the garlic-herb cheese stuffing.
- If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth in the lemon butter sauce.
Ruth’s Chris Stuffed Chicken Variations
Spinach and Artichoke Stuffed Chicken: Instead of using garlic-herb cheese spread, mix some chopped spinach, artichoke hearts, cream cheese, and parmesan cheese. Stuff this mixture into the chicken breasts and bake as directed.
Buffalo Chicken Stuffed Chicken: Mix some shredded cooked chicken, buffalo sauce, and cream cheese. Stuff this mixture into the chicken breasts and bake as directed. Serve with additional buffalo sauce and ranch dressing for dipping.
Caprese Stuffed Chicken: Stuff the chicken breasts with a mixture of diced tomatoes, fresh mozzarella, and chopped basil. Drizzle with balsamic glaze before serving.
Pesto Stuffed Chicken: Mix some pesto and cream cheese. Stuff this mixture into the chicken breasts and bake as directed. Serve with additional pesto sauce drizzled over the top.
Ham and Swiss Stuffed Chicken: Stuff the chicken breasts with sliced deli ham and swiss cheese. Bake as directed and serve with a dijon cream sauce.
How To Serve Ruth’s Chris Stuffed Chicken
Serving Ruth’s Chris Stuffed Chicken requires some planning. First, let the poultry rest for a few minutes after baking. This redistributes the juices, making the beef more tender and flavorful.
After resting, slice the poultry into thick rounds and place them on a platter. Spread the lemon butter sauce over each piece. For color and taste, garnish the platter with parsley or thyme.
Ruth’s Chris Stuffed Chicken goes with many sides. A mild vinaigrette-dressed green salad and roasted asparagus, Brussels sprouts, or carrots are great accompaniments. The lemon butter sauce goes well with mashed potatoes or rice pilaf.
No meal is full without a refreshing drink. Fresh white wine like Sauvignon Blanc or Pinot Grigio complements the tangy lemon butter sauce. If you favor a deeper wine, try Pinot Noir or Beaujolais.
How to Store and Reheat Homemade Ruth’s Chris Stuffed Chicken
If you have leftovers of Ruth’s Chris Stuffed Chicken, you can easily store them in an airtight container in the refrigerator for up to 3-4 days. When reheating, there are a few things to keep in mind to ensure that the chicken stays moist and flavorful.
To reheat in the oven, preheat your oven to 350°F. Place the chicken in an oven-safe dish and cover it with foil. Bake for 10-15 minutes, or until the chicken is heated through. You can also sprinkle a little bit of water or chicken broth over the chicken to prevent it from drying out.
If you prefer to reheat in the microwave, place the chicken on a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overcook the chicken, as this can cause it to become tough and dry.
No matter which method you choose, be sure to check the internal temperature of the chicken with a meat thermometer to ensure that it has reached a safe temperature of 165°F.
Ruth’s Chris Stuffed Chicken
Ingredients
- 4 boneless chicken breasts
- 4 oz garlic-herb cheese spread
- Salt and pepper
- 2 tbsp olive oil
- 1/4 cup white wine
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp chopped parsley
Instructions
- To make Ruth’s Chris Stuffed Chicken, you’ll need to start with boneless chicken breasts. Remove any excess fat or skin and season the chicken breasts with salt and pepper. Use a sharp knife to carefully slice a pocket into each chicken breast, being careful not to cut through the other side.
- Next, it’s time to stuff the chicken breasts with garlic-herb cheese spread. Spoon about 1 oz of cheese spread into each pocket, using your fingers or a small spoon to evenly distribute the cheese.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
- Transfer the browned chicken breasts to a baking dish and bake in a preheated 350-degree oven for 20-25 minutes, or until the chicken is fully cooked through.
- While the chicken is baking, it’s time to make the lemon butter sauce. In a small saucepan, combine 1/4 cup of white wine and 2 tbsp of lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 2-3 minutes, or until the liquid has reduced by half.
- Remove the saucepan from the heat and whisk in 2 tbsp of butter until it is fully melted and incorporated. Add 1 tbsp of chopped parsley to the sauce and stir to combine.
