Growing up, I was always fascinated by the culinary delights my family experienced at Ruth’s Chris Steak House. One dish that stood out to me was their Stuffed Chicken. The combination of rich cheeses and perfectly cooked chicken always left me craving more. After experimenting in the kitchen, I’ve finally managed to create a copycat version that captures that same luxurious taste and texture. In this article, I will guide you through how to indulge in Ruth’s Chris Stuffed Chicken Copycat at Home, sharing tips and tricks that will make it easy to impress your family and friends
Why You’ll Love This Recipe
Making this Ruth’s Chris Stuffed Chicken Copycat at Home will not only satisfy your palate but also provide a plethora of benefits, making it a perfect addition to your culinary repertoire:
- Quick and Simple to Prepare: This recipe involves straightforward steps and uses easy-to-find ingredients, making it perfect for a weeknight dinner.
- Family-Friendly Meal: Kids and adults alike will enjoy the cheesy goodness of this stuffed chicken, making it a crowd-pleaser for family dinners.
- Great for Beginners: You don’t need to be a culinary expert to create this dish. The process is simple, and the results are delicious.
- Customizable: You can easily tweak the stuffing or seasoning according to your family’s taste preferences, allowing for endless variations.
- Elegant Presentation: The golden-brown crispy skin and rich cheese filling make this dish visually stunning and great for special occasions.
Table of Contents
Ingredients
To make Ruth’s Chris Stuffed Chicken Copycat, you will need the following ingredients:
- 4 oz cream cheese, softened
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp paprika
- 2 large boneless skin-on chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Chopped fresh parsley (optional for garnish)
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 450°F (230°C). Prepare a baking sheet or use an oven-safe skillet.
- Prepare the Cheese Filling: In a mixing bowl, beat the cream cheese until smooth. Stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into each breast, being careful not to slice through completely. Season the outside of the chicken with salt and pepper.
- Stuff the Chicken: Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal. Secure with toothpicks, if needed.
- Sear the Chicken: Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts, skin-side down, in the hot pan and sear for 3-4 minutes until the skin is golden brown.
- Bake the Chicken: Flip the chicken over and transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
- Let it Rest: Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve the Ruth’s Chris Stuffed Chicken Copycat sizzling hot.
Pro Tips and Variations
Here are some chefs’ notes, tips, and variations to enhance your experience with this recipe:
- Extra Cheese: For cheese lovers, consider adding grated Parmesan or mozzarella for additional flavor.
- Herb Infusion: Feel free to experiment with different herbs like fresh basil or thyme to give the dish an aromatic twist.
- Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the cheese filling.
- Vegetarian Version: Swap the chicken for thick slices of zucchini or eggplant for a delicious vegetarian adaptation.
- Meal Prep: You can prepare the filling ahead of time and store it in the fridge for a quick weeknight meal.
How to Serve Ruth’s Chris Stuffed Chicken Copycat
Serving this stuffed chicken is just as important as preparing it. Here are some fantastic pairing suggestions:
- With Fresh Salads: Serve it alongside a crisp garden salad or a Caesar salad to balance the richness of the chicken.
- Over Rice or Quinoa: Place the stuffed chicken on a bed of seasoned rice or quinoa for a wholesome meal.
- With a Side of Vegetables: Roasted asparagus or steamed broccoli complement this dish beautifully, adding a nutritious touch.
- Pair it with Bread: Freshly baked garlic bread or herbed focaccia can soak up any delicious juices, enhancing the overall experience.
How to Store Ruth’s Chris Stuffed Chicken Copycat
Leftover Ruth’s Chris Stuffed Chicken can be stored easily for future enjoyment:
- In the Fridge: Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- In the Freezer: You can freeze cooked stuffed chicken for up to 2 months. Wrap tightly in plastic wrap or aluminum foil, then place in a freezer bag.
- Reheating: When ready to enjoy leftovers, reheat in the oven at 350°F (175°C) for about 15-20 minutes, covering with foil to prevent drying out.
Nutrition Information
Nutritional information for Ruth’s Chris Stuffed Chicken Copycat is approximate:
- Calories: 420
- Protein: 30g
- Carbohydrates: 4g
- Fat: 32g
- Fiber: 0g
(Note: Nutritional values may vary based on specific ingredient brands and quantities used.)
FAQs
1. Can I use skinless chicken breasts?
Yes, skinless chicken breasts can be used, but the texture may differ. The skin adds a nice crunch and flavor.
2. How can I make this dish gluten-free?
Check all labels on ingredients like Worcestershire sauce, and make sure they are gluten-free. The recipe is naturally gluten-free otherwise.
3. Can I make the filling ahead of time?
Absolutely! You can prepare the cheese filling a day before and store it in the fridge for a quicker cooking time.
4. What can I substitute for cream cheese?
For a lighter version, Greek yogurt can be used instead of cream cheese, although the texture will vary slightly.
Conclusion
Trying out this wonderful recipe allows you to recreate the delightful experience of dining at Ruth’s Chris right in your home. With its creamy, cheesy filling enveloped in juicy chicken, this dish is sure to become a favorite. Don’t hesitate to try this Ruth’s Chris Stuffed Chicken Copycat recipe and share your experience with friends and family! You may just find that it becomes a staple in your recipe rotation. Enjoy your culinary creations!
Ruth’s Chris Stuffed Chicken Copycat
Ingredients
Method
- Preheat the oven to 450°F (230°C) and prepare a baking sheet or use an oven-safe skillet.
- In a mixing bowl, beat the cream cheese until smooth. Stir in the Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika until well combined.
- Pat the chicken breasts dry with paper towels. Cut a deep pocket into each breast, being careful not to slice through completely. Season the outside of the chicken with salt and pepper.
- Spoon half of the cheese filling into each chicken pocket, pressing the edges together to seal. Secure with toothpicks if needed.
- Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts, skin-side down, for 3-4 minutes until the skin is golden brown.
- Flip the chicken over and transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
- Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve hot.