Ruth’s Chris Stuffed Chicken Recipe

If you’ve ever dined at Ruth’s Chris Stuffed Chicken Recipe, you know their dishes are nothing short of spectacular. One standout is their stuffed chicken, a dish that combines juicy chicken breasts with a flavorful cheese and herb stuffing. It’s a culinary masterpiece that you can now recreate at home. Let’s dive into the steps to make Ruth’s Chris Stuffed Chicken and bring a touch of fine dining to your kitchen.

The Allure of Ruth’s Chris Stuffed Chicken

What makes Ruth’s Chris Stuffed Chicken so irresistible? It’s all about the perfect blend of flavors and textures. The chicken is moist and tender, the stuffing is creamy and savory, and the herbs add a fresh, aromatic touch. It’s a dish that’s impressive enough for special occasions but simple enough to make any night of the week.

Ingredients You’ll Need

Here’s what you’ll need to get started:

  • 4 boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Preparing the Chicken

Ready to get started? Follow these steps to prepare Ruth’s Chris Stuffed Chicken.

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent the chicken from sticking.

Step 2: Make the Stuffing

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, Parmesan cheese, minced garlic, thyme, rosemary, and parsley. Mix well until all ingredients are evenly distributed. Season with a pinch of salt and pepper.

Step 3: Prepare the Chicken Breasts

Using a sharp knife, carefully cut a pocket into each chicken breast. Be sure not to cut all the way through; you want to create a cavity for the stuffing. Season the outside of the chicken breasts with salt and pepper.

Step 4: Stuff the Chicken

Spoon the cheese mixture into each chicken breast, packing it in as much as possible without overstuffing. Secure the opening with toothpicks to keep the stuffing inside during cooking.

Step 5: Sear the Chicken

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear on each side for about 3-4 minutes, until golden brown. This step locks in the juices and gives the chicken a beautiful, crispy exterior.

Step 6: Bake to Perfection

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Tips for the Best Stuffed Chicken

Here are a few tips to ensure your stuffed chicken turns out perfectly every time:

Use Fresh Herbs

Fresh herbs make a big difference in flavor. If you can, use fresh thyme, rosemary, and parsley for the best results.

Don’t Overstuff

While it’s tempting to pack in as much filling as possible, overstuffing can cause the chicken to burst during cooking. Fill just enough to keep the stuffing contained.

Rest the Chicken

Letting the chicken rest for a few minutes after baking helps keep it juicy and allows the flavors to meld.

Why You’ll Love This Recipe

Ruth’s Chris Stuffed Chicken is more than just a meal; it’s an experience. The creamy, cheesy stuffing contrasts beautifully with the tender, juicy chicken, creating a dish that’s rich in flavor and texture. It’s a guaranteed crowd-pleaser that’s perfect for family dinners or entertaining guests.

Conclusion: Ruth’s Chris Stuffed Chicken Recipe

There you have it – a step-by-step guide to making Ruth’s Chris Stuffed Chicken at home. This dish combines elegance and comfort, bringing restaurant-quality flavor to your dinner table. Give this recipe a try, and watch it become a favorite in your household.

For more ideas, recipes, and cooking tips and tricks, please visit us at South Jersey Tigers.