Creamy Ruths Chris Stuffed Chicken Copycat at Home (Print Version)

Recreate the iconic Ruth's Chris Stuffed Chicken with our easy copycat recipe. Juicy chicken, creamy cheese, and a hint of spice. So good!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts (6-8 oz each)
02 - 10 oz fresh spinach, wilted and squeezed dry
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Creamy Filling & Flavor Boosters

05 - 4 oz cream cheese, softened
06 - 1/2 cup freshly grated Parmesan cheese, divided
07 - 3 cloves garlic, minced (divided)
08 - 1/2 cup heavy cream
09 - 1/2 cup low-sodium chicken broth

→ Seasonings & Finishing Touches

10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp onion powder
14 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first, we're going to get those chicken breasts ready for their close-up. Place each chicken breast between two pieces of plastic wrap – this prevents a mess, trust me! Using a meat mallet or a rolling pin, pound them thin, about 1/2-inch thick. You want them even so they cook uniformly. This is where I almost sent one flying, so be gentle, but firm! Season both sides with a pinch of salt, pepper, paprika, and onion powder. This initial seasoning is crucial for a flavorful Ruths Chris Stuffed Chicken.
02 - Now for the good stuff, the heart of our Ruths Chris Stuffed Chicken! In a medium bowl, combine your softened cream cheese, freshly grated Parmesan, wilted and *very* dry spinach, and minced garlic. Mix it all up until it’s perfectly combined. I usually use a fork, and it’s a bit of an arm workout, but so worth it. Taste it! Does it need a tiny bit more salt? A little more garlic? This is your moment to tweak it. Make sure it's well-mixed; you don't want any cream cheese lumps!
03 - This step can feel a little fiddly, but you got this! Lay a pounded chicken breast flat. Spoon about 2-3 tablespoons of the creamy filling onto one end, leaving a little border. Now, carefully roll the chicken breast up tightly, tucking in the sides as you go, like a little chicken burrito. Secure it with toothpicks. I always use at least two, sometimes three, because I've had stuffing try to make a run for it in the oven. Trust me, those toothpicks are your best friends here!
04 - Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of butter and a swirl of olive oil. Once the butter is melted and shimmering, carefully place your stuffed chicken breasts seam-side down in the skillet. Sear them for about 3-4 minutes per side, until they're beautifully golden brown all over. This step is crucial for developing that amazing crust and locking in juices. Your kitchen is going to start smelling incredible, honestly!
05 - Remove the seared chicken from the skillet and set it aside. In the same skillet (don't clean it, those browned bits are flavor!), add another tablespoon of butter. Sauté a bit more minced garlic for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan – this is called deglazing, and it's magic! Let it simmer for a minute, then stir in the heavy cream and half of the remaining Parmesan cheese. Let it thicken slightly, about 2-3 minutes. This sauce makes the Ruths Chris Stuffed Chicken truly special.
06 - Nestle the seared, stuffed chicken breasts back into the skillet with the creamy sauce. Sprinkle with the remaining Parmesan cheese. Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The sauce should be bubbly and the cheese melted and golden. Let it rest for a few minutes before serving. Don't forget to remove those toothpicks before anyone takes a bite! It's going to look and smell amazing, I promise.

# Notes:

01 - Don't overcrowd the pan when searing; work in batches if necessary, or you won't get that beautiful crust.
02 - Always squeeze the spinach *super* dry, or your filling will be watery and sad, a mistake I've made more than once.
03 - Let the chicken rest for a few minutes after baking; it helps keep it juicy and tender!
04 - Try adding a pinch of nutmeg to the cream sauce; it subtly enhances the cheesy flavor, trust me on this one!

# Tools You'll Need:

01 - Meat mallet or rolling pin
02 - large mixing bowl
03 - oven-safe skillet
04 - toothpicks

# Nutrition Facts (Per Serving):

Calories: 480 kcal
Total Fat: 32g
Total Carbohydrate: 8g
Protein: 40g

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