Ingredients for Easy Gourmet Ruth’s Chris Stuffed Chicken

• 4 large boneless, skinless chicken breasts, pounded to ½-inch thickness: The star of this dish, providing the lean protein base. Pound them thin for even cooking and easy stuffing.
• 8 ounces cream cheese, softened: Adds incredible creaminess and binds the stuffing together. Ensure it’s softened for a smooth, lump-free mixture.
• 1 cup (about 4 ounces) shredded Gruyere cheese: Delivers a nutty, complex flavor and melts beautifully for that golden, gooey center. Essential for gourmet taste.
• ½ cup freshly grated Parmesan cheese: Provides a sharp, salty kick that perfectly balances the richness. Freshly grated is always superior for flavor.
• ½ cup Panko breadcrumbs: Creates a light, airy texture within the stuffing and a crisp exterior if used as a coating. Don’t substitute with regular breadcrumbs.
• 4 tablespoons unsalted butter: Adds richness and moisture to both the chicken and stuffing. Using unsalted allows precise control over seasoning.
• 2 cloves garlic, minced: Aromatic foundation for savory flavor. Don’t burn it; cook until fragrant for best results.
• 1 small shallot, finely diced: Offers a delicate, sweet onion flavor, enhancing the gourmet profile without overpowering. Sauté gently until translucent.
• 5 ounces fresh spinach, roughly chopped: Incorporates subtle earthiness, vibrant color, and nutritional value. Squeeze out excess water after wilting to prevent a soggy stuffing.
• ¼ cup dry white wine (like Chardonnay or Sauvignon Blanc): Deglazes the pan and adds sophisticated depth to the stuffing. Choose a wine you enjoy drinking.
• ¼ cup heavy cream: Elevates the stuffing to luxurious heights, ensuring a decadent, moist filling. Crucial for that “rich cheeses” description.
• ¼ cup fresh parsley, chopped: Brightens the overall flavor with its herbaceous notes and adds a pop of fresh green color. Use flat-leaf for better taste.
• 1 teaspoon dried thyme: Classic poultry herb, imparting a warm, earthy aroma that complements the chicken beautifully. Rub between your palms to release oils.
• ½ teaspoon kosher salt: The essential seasoning that enhances all flavors. Adjust to taste, remembering the cheeses also contribute saltiness.
• ¼ teaspoon black pepper, freshly ground: Adds a subtle warmth and aromatic finish. Grind just before use for maximum impact.

How to Make Easy Gourmet Ruth’s Chris Stuffed Chicken

Prep Chicken & Veg:

Gently pound chicken breasts to ½-inch thickness. Mince garlic, finely dice shallot, and roughly chop fresh spinach and parsley. This initial prep makes assembling your Easy Gourmet Ruth’s Chris Stuffed Chicken much smoother later.

Mix Filling:

In a large bowl, combine softened cream cheese, shredded Gruyere, and grated Parmesan. Add Panko breadcrumbs, dried thyme, salt, and pepper. Mix well until just combined. This forms the rich base for your delicious stuffing.

Sauté & Combine:

Melt 2 tablespoons butter in a skillet. Sauté shallot and garlic until fragrant, then add spinach and cook until wilted. Let cool slightly, then fold this aromatic mixture and fresh parsley into the cheese filling.

Stuff & Bake:

Spoon filling onto each chicken breast, roll tightly, and secure with toothpicks. Sear chicken in remaining butter until golden. Transfer to a baking dish and bake at 375°F (190°C) for 25-35 minutes, until cooked through and golden.

Make Sauce:

While chicken bakes, deglaze the skillet with white wine, scraping up browned bits. Stir in heavy cream and simmer until slightly thickened. This quick, flavorful pan sauce perfectly complements your Easy Gourmet Ruth’s Chris Stuffed Chicken.

Slice & Plate:

Let the cooked chicken rest for 5 minutes before removing toothpicks and slicing each breast into medallions. This resting period ensures juicy chicken. Arrange the sliced Easy Gourmet Ruth’s Chris Stuffed Chicken on plates.

Serve & Garnish:

Drizzle generously with the pan sauce. Garnish with extra fresh parsley, if desired. Serve immediately and savor this satisfying, restaurant-quality meal. Enjoy your homemade gourmet experience!

How to Store Easy Gourmet Ruth’s Chris Stuffed Chicken

To store your cooked Easy Gourmet Ruth’s Chris Stuffed Chicken, use an airtight container and refrigerate promptly. It stays fresh for 3-4 days. Improperly stored, it can spoil quickly – a mistake I made once! Discard if off smells or sliminess appear.

To make ahead, prepare the cheese and spinach filling up to 2 days in advance, storing it in an airtight container in the refrigerator. Assemble and bake the chicken fresh just before serving for the best results.

Reheat gently in the oven or microwave. Add broth if needed to keep it moist.

What to Serve with Easy Gourmet Ruth’s Chris Stuffed Chicken

To **serve** this Easy Gourmet Ruth’s Chris Stuffed Chicken, slice each breast into elegant medallions and drizzle generously with the pan sauce. For special occasions, arrange them beautifully on plates to impress your guests. **Serve** warm to truly **enjoy** the full richness. This dish **pairs** **perfectly** with creamy mashed potatoes or a simple, crisp green salad; a light Chardonnay would also **pair** wonderfully.

My favorite way to **serve** it is with roasted asparagus and a crisp glass of dry white wine. The fresh asparagus **pairs** **perfectly** with the rich chicken, offering a delightful contrast to **enjoy**. It makes for a truly balanced and satisfying meal.

Frequently Asked Questions

→ How do I prevent the filling from escaping my Easy Gourmet Ruth’s Chris Stuffed Chicken?

To prevent the delicious filling from escaping, securely roll and use 2-3 toothpicks per chicken breast. I learned this the hard way with many “chicken à la explosion” incidents! This keeps everything neatly tucked inside for a perfect bake.

→ Can I make ahead or freeze this Easy Gourmet Ruth’s Chris Stuffed Chicken for later?

You can prep the filling up to two days in advance. Freezing assembled, uncooked chicken isn’t recommended as it can affect texture. For best results, always bake fresh, as I found freezing made it a bit watery.

→ Can I substitute other cheeses for Gruyere or Parmesan in the stuffing?

While you can substitute, the restaurant-quality flavor comes from Gruyere and Parmesan. I tried cheddar once, and it wasn’t the same. For best results, stick to the recipe, but white cheddar could be a decent alternative.

→ How long can I store cooked Easy Gourmet Ruth’s Chris Stuffed Chicken in the fridge?

Cooked Ruth’s Chris Stuffed Chicken stores well in an airtight container in the refrigerator for 3-4 days. I always make sure to cool it quickly before storing to maintain freshness. Reheat gently to keep it moist.

→ Can I make this Ruth’s Chris Stuffed Chicken recipe gluten-free?

Yes, you can easily make this gluten-free! Simply substitute the Panko breadcrumbs with gluten-free breadcrumbs. I’ve done this, and it works wonderfully without compromising the texture or flavor of the filling.