Oh, this Ruth's Chris Stuffed Chicken Copycat recipe? It takes me right back to a fancy anniversary dinner a few years ago. My partner surprised me with a reservation at Ruth's Chris, and honestly, I felt like a total movie star. Everything was so elegant, but what really stuck with me was this incredible stuffed chicken. I mean, creamy, cheesy, perfectly cooked chicken? My jaw dropped, and I just knew I had to figure out how to make it at home, even if it meant a few kitchen mishaps along the way. The first time I tried, cheese oozed everywhere, but the taste? Still divine. It’s that kind of special meal that just feels like a hug, you know?
I remember one time, I was so excited to make this Ruth's Chris Stuffed Chicken Copycat, I completely forgot to pat the chicken dry before searing. The kitchen was a steamy mess, and the chicken didn't get that beautiful golden crust I was aiming for. It still tasted good, of course, but that little detail makes all the difference! It was one of those 'oops' moments that taught me to slow down a bit.
Savory Ruth's Chris Stuffed Chicken Copycat: Ingredients
- Boneless, Skinless Chicken Breasts (4 large): These are the canvas for our masterpiece! I always go for thicker ones so they hold the stuffing better. Don't worry if they're not perfectly uniform, we'll butterfly them.
- Cream Cheese (4 oz, softened): This is the heart of the creamy stuffing. Make sure it's softened, or you'll be fighting lumps, and nobody wants that. I've tried low-fat once, and it just wasn't the same.
- Unsalted butter (2 tbsp, divided): For searing the chicken and starting the sauce. Unsalted gives us control over the final seasoning. I always keep a stick or two on hand.
- Shredded Sharp Cheddar Cheese (1/2 cup): Adds that lovely tangy, rich flavor to the stuffing. Freshly grated is always better, honestly. Pre-shredded can be a bit dry.
- Worcestershire Sauce (1 tsp): A secret weapon for umami! It just deepens the flavor of the stuffing in a way you can't quite pinpoint but know is there.
- Heavy Cream (1 cup): The foundation of our dreamy sauce. Don't even think about skim milk, it just won't give you that luxurious texture.
- Parmesan Cheese (1/4 cup, grated): Melts into the sauce, adding a salty, nutty kick. Again, fresh is best here for that smooth melt.
- Fresh Garlic (2 cloves, minced): Essential for any good sauce, right? I'm a garlic fiend, so sometimes I add a third.
- Chicken Broth (1/2 cup): Helps thin the sauce to the perfect consistency and adds another layer of chicken-y goodness.
- Salt & Black Pepper (to taste): The basics! Season generously at each stage. This is where you make it yours.
- Smoked Paprika (1/2 tsp): Adds a beautiful color and a subtle smoky warmth to the chicken. It's my little personal touch.
- Onion Powder (1/2 tsp): A quick way to get that oniony flavor without the texture.
- Fresh Chives (2 tbsp, chopped): For garnish! They add a pop of color and a delicate oniony freshness. Makes it feel extra special.
Crafting Your Ruth's Chris Stuffed Chicken Copycat
- Prep the Chicken:
- First things first, grab those chicken breasts and carefully butterfly them. You want to cut them almost all the way through, like opening a book, but leave one side attached. Then, lay them flat and cover them with plastic wrap. Now, for the fun part: gently pound them to an even 1/2-inch thickness. This is where I always get a bit aggressive, oops, but it helps ensure they cook evenly and can hold all that delicious stuffing without bursting out.
- Make the Creamy Stuffing:
- In a medium bowl, combine your softened cream cheese, shredded cheddar, Worcestershire sauce, a pinch of salt, and a good grind of black pepper. Mix it all up until it's smooth and well combined. This is the heart of our Ruth's Chris Stuffed Chicken Copycat, so make sure it's lovely and creamy. I once tried to rush this step with cold cream cheese, and it was a lumpy disaster. Learn from my mistakes!
- Stuff and Roll:
- Now, divide your creamy cheese mixture evenly among the flattened chicken breasts. Spread it out, leaving a small border around the edges. Carefully roll each chicken breast, starting from one of the shorter sides, tucking in the ends as you go to seal in that cheesy goodness. Secure each roll with a couple of toothpicks. This step is crucial, don't skimp on the toothpicks unless you want a cheese explosion in your pan!
- Sear for Golden Perfection:
- Heat 1 tablespoon of butter in a large oven-safe skillet (cast iron is my favorite for this) over medium-high heat. Once the butter is melted and shimmering, carefully place the stuffed chicken rolls seam-side down in the skillet. Sear for 3-4 minutes per side until they're beautifully golden brown. This creates that fantastic crust and locks in the juices. The smell at this stage is just incredible, honestly.
- Whip Up the Creamy Sauce:
- Once the chicken is seared, remove it from the skillet and set aside. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Toss in your minced garlic and cook for about 30 seconds until fragrant don't let it burn! Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the Parmesan cheese, smoked paprika, and onion powder. Let it simmer gently for 2-3 minutes until it thickens slightly, stirring constantly.
- Finish in the Oven:
- Return the seared chicken rolls to the skillet, nestled in that glorious cream sauce. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will bubble and get even more luscious. When it comes out, let it rest for a few minutes before removing the toothpicks and serving. It'll be bubbling and smelling absolutely divine, I promise!
There's something so satisfying about pulling this Ruth's Chris Stuffed Chicken Copycat out of the oven, bubbling and fragrant. It always reminds me of those little victories in the kitchen, like when a recipe just works. One time, my dog, Buster, got so excited by the smell, he almost knocked over the pan. Good thing I caught it! It’s a dish that brings smiles and happy chaos to my kitchen.
Ruth's Chris Stuffed Chicken Copycat Storage Tips
Okay, so you've got leftovers of this amazing Ruth's Chris Stuffed Chicken Copycat? Lucky you! Let the chicken cool completely before transferring it to an airtight container. I usually keep the chicken and sauce together. It'll stay good in the fridge for up to 3-4 days. Reheating is best done gently on the stovetop over low heat, adding a splash of chicken broth or extra cream if the sauce seems too thick. I microwaved it once, and while it was edible, the sauce separated a bit and the chicken got a little rubbery so don't do that lol. For freezing, I'd suggest freezing the chicken rolls separately from the sauce, then thawing overnight in the fridge and reheating as above.
Ingredient Substitutions for Ruth's Chris Stuffed Chicken Copycat
I've played around with this Ruth's Chris Stuffed Chicken Copycat recipe quite a bit, so I have some honest thoughts on substitutions. For the cream cheese, well, it's pretty crucial for that signature texture, but if you're in a pinch, a really thick ricotta mixed with a bit of extra Parmesan could work, though it won't be quite as rich. I tried using half-and-half once for the sauce instead of heavy cream, it was okay, but heavy cream really is the star for that luxurious feel. For the cheddar, pretty much any good melting cheese like Gruyere or Monterey Jack would be lovely. And if you don't have fresh garlic, a 1/2 teaspoon of garlic powder can pinch-hit, but fresh really elevates the flavor.
Ruth's Chris Stuffed Chicken Copycat Serving Suggestions
This Ruth's Chris Stuffed Chicken Copycat is a showstopper on its own, but pairing it with the right sides just completes the experience. I love serving it with a simple, garlicky mashed potato the kind where you don't skimp on the butter or cream, obviously. A fresh, crisp green salad with a light vinaigrette cuts through the richness beautifully, making each bite feel balanced. For a vegetable side, roasted asparagus or green beans with a squeeze of lemon are perfect. And for drinks? A crisp Chardonnay or even a light-bodied Pinot Noir would be fantastic. This dish and a good rom-com? Yes please, that's my ideal night in.
Ruth's Chris Stuffed Chicken Copycat: A Home Kitchen Transformation
The concept of stuffed chicken, especially one as elegant as the Ruth's Chris Stuffed Chicken Copycat, has a long and varied history across many cuisines. From French ballotines to Italian involtini, the idea of filling poultry with flavorful ingredients is a classic way to elevate a simple meal. For me, this particular copycat isn't just about replicating a restaurant dish, it's about bringing that feeling of special occasion dining into my own home. It’s about transforming humble chicken breasts into something truly luxurious, making a regular Tuesday feel like a celebration, and proving that you don't need a fancy chef to create something truly memorable. It's my way of making gourmet accessible, with a side of kitchen adventures.
So there you have it, my take on the Ruth's Chris Stuffed Chicken Copycat. It's a recipe that's brought so much joy and, let's be real, a few laughs to my kitchen. Seeing that golden chicken, smothered in creamy sauce, just makes my heart happy. I hope it brings that same kind of warmth and deliciousness to your table. If you try it, please let me know how it goes and if you have any 'oops' moments, I'm here for it!
Frequently Asked Questions
- → Can I prep this Ruth's Chris Stuffed Chicken Copycat ahead of time?
Absolutely! You can butterfly and pound the chicken, and even make the stuffing mixture a day in advance. Just store them separately in the fridge, then assemble and cook when you're ready. Makes weeknights so much easier!
- → What if I don't have Worcestershire sauce for the Ruth's Chris Stuffed Chicken Copycat?
You can try a tiny dash of soy sauce or even a squeeze of lemon juice with a pinch of sugar. It won't be exactly the same, but it'll add a bit of that savory depth. I've used soy sauce once, and it worked, kinda!
- → My sauce isn't thickening for the Ruth's Chris Stuffed Chicken Copycat, what did I do wrong?
Don't worry, it happens! Make sure your heat isn't too high, and let it simmer gently for a bit longer. If it's still too thin, you can whisk in a tiny bit of cornstarch mixed with cold water (a slurry) and let it simmer for another minute. Just don't add dry cornstarch directly, or it'll clump!
- → How do I know when the Ruth's Chris Stuffed Chicken Copycat is fully cooked?
The best way is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding the stuffing) and it should read 165°F (74°C). This ensures it's safe and perfectly juicy, not dry.
- → Can I make this Ruth's Chris Stuffed Chicken Copycat spicier?
Oh, yes! I love a little kick. You can add a pinch of red pepper flakes to the cream cheese stuffing, or even a dash of hot sauce to the cream sauce. Just taste as you go to get it just right for your preference!
