Savory Ruth's Chris Stuffed Chicken Copycat (Print Version)

Recreate the elegant Ruth's Chris Stuffed Chicken Copycat at home! This recipe guides you through creamy, cheesy goodness with a personal touch.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High-Protein

# Ingredients:

→ Chicken & Main Stuffing

01 - Boneless, skinless chicken breasts (4 large)
02 - Cream cheese (4 oz, softened)
03 - Unsalted butter (1 tbsp, for stuffing)
04 - Shredded sharp cheddar cheese (1/2 cup)
05 - Worcestershire sauce (1 tsp)

→ Creamy Sauce Essentials

06 - Unsalted butter (1 tbsp, for sauce)
07 - Heavy cream (1 cup)
08 - Parmesan cheese (1/4 cup, grated)
09 - Fresh garlic (2 cloves, minced)
10 - Chicken broth (1/2 cup)

→ Seasonings & Flavor Boosters

11 - Salt (to taste)
12 - Black pepper (to taste)
13 - Smoked paprika (1/2 tsp)
14 - Onion powder (1/2 tsp)

→ For Serving

15 - Fresh chives (2 tbsp, chopped)

# Instructions:

01 - 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.
02 - 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!
03 - 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!
04 - 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.
05 - 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.
06 - 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!

# Notes:

01 - Don't overstuff the chicken, or you'll have a cheesy explosion, trust me!
02 - You can prep the stuffing mixture a day ahead and keep it in the fridge.
03 - Tried using half-and-half once for the sauce; it was okay, but heavy cream really is the star.
04 - A sprinkle of fresh chives at the end just makes it look so fancy, you know?

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - cutting board
03 - meat mallet
04 - mixing bowl
05 - whisk
06 - meat thermometer
07 - toothpicks

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 8g
Protein: 50g

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