Description
How to make Easy Gourmet Ruth’s Chris Stuffed Chicken, filled with rich cheeses and savory herbs, that tastes like a restaurant meal at home.
Ingredients
Scale
- The Foundation:
- 4 large boneless, skinless chicken breasts, pounded to ½-inch thickness
- 8 ounces cream cheese, softened
- 1 cup (about 4 ounces) shredded Gruyere cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup Panko breadcrumbs
- 4 tablespoons unsalted butter
- Flavor Enhancers:
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 5 ounces fresh spinach, roughly chopped
- ¼ cup dry white wine (like Chardonnay or Sauvignon Blanc)
- ¼ cup heavy cream
- Aromatic Seasonings:
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
Instructions
- 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!