Ruth's Chris Stuffed Chicken Copycat: Rich & Creamy Delight (Print Version)

Recreate Ruth's Chris Stuffed Chicken Copycat at home! This rich and creamy recipe brings restaurant magic to your kitchen, no fancy reservation needed.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ Chicken & Filling Base

01 - 4 boneless, skinless chicken breasts (about 6-8 oz each), butterflied
02 - 4 oz mascarpone cheese, softened
03 - 2 oz cream cheese, softened
04 - 1/4 cup freshly grated Parmesan cheese
05 - 2 tbsp fresh chives, finely chopped

→ Creamy Sauce Essentials

06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1/2 cup chicken broth (low sodium preferred)
09 - 1 cup heavy cream

→ Flavor Boosters & Seasonings

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Finishing Touches

12 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - Alright, first things first for our Ruth's Chris Stuffed Chicken Copycat! Get those chicken breasts ready. Butterfly them carefully, making a nice pocket, but don't cut all the way through, you hear? We want a little pouch for all that creamy goodness. In a bowl, mix your mascarpone, cream cheese, parmesan, and chives. Season it up with a pinch of salt and pepper. This is where you can totally personalize it; maybe a tiny dash of nutmeg, I've tried that, it's good! Now, spoon that dreamy filling into each chicken pocket. Don't overstuff it like I did that one time, just a generous amount. Secure with toothpicks, seriously, don't skip this step!
02 - Next, heat a glug of olive oil in a large oven-safe skillet over medium-high heat. When it's shimmering, carefully place your stuffed chicken breasts in, toothpick-side up. Sear them for about 3-4 minutes per side until they're beautifully golden brown. You want that gorgeous color, that's where a lot of the flavor develops. The kitchen will start smelling amazing right about now, a mix of chicken and garlic, yum! This step is crucial for texture, so resist the urge to rush it. I once pulled them too early and they looked a bit pale, total oops moment!
03 - Okay, pull the chicken out and set it aside for a sec. Now, in that same skillet, add your minced garlic and cook for about a minute until it's fragrant – oh, that smell! Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan. That's called deglazing, and it's where so much flavor lives! Let it simmer for a couple of minutes to reduce slightly. Then, stir in the heavy cream. Whisk it gently until it starts to thicken just a bit. This sauce, friends, is the heart of this Ruth's Chris Stuffed Chicken Copycat.
04 - Return the seared chicken breasts to the skillet, nestling them into that incredible creamy sauce. Pop the whole skillet into your preheated oven at 375°F (190°C). Let it bake for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Don't overcook it, or it'll be dry, and that's just a tragedy, honestly. I always use a meat thermometer; it's a lifesaver. The sauce will get even richer and bubble around the chicken, looking all luscious and inviting.
05 - Once the chicken is done, carefully take the skillet out of the oven. This is the hardest part: let the chicken rest for 5-10 minutes. Seriously, resist the urge to cut into it immediately! Resting allows the juices to redistribute, keeping your Ruth's Chris Stuffed Chicken Copycat super moist and tender. While it's resting, you can gather your fresh parsley and chives. Remove the toothpicks, please don't forget those! Then, sprinkle generously with fresh parsley and a few extra chives for a pop of green and freshness. It just makes it look so fancy, even if your kitchen is still a bit chaotic, like mine usually is.
06 - And there you have it, your very own Ruth's Chris Stuffed Chicken Copycat! Spoon that glorious creamy sauce over each chicken breast. What you should see is a perfectly golden chicken, bursting with creamy, cheesy filling, all swimming in a rich, velvety sauce. The aroma is just incredible – garlicky, cheesy, and utterly comforting. Serve it up immediately, maybe with a side of something simple to let the chicken shine. This is a dish that makes you feel like you're dining out, but in the comfort of your own home, sweatpants and all!

# Notes:

01 - Don't overstuff the chicken, honestly, it'll just spill out and make a mess in the pan.
02 - You can prep the filling a day ahead to save time on busy evenings, a total lifesaver.
03 - Tried cream cheese instead of mascarpone once; it worked, but mascarpone is better for that silky texture.
04 - Serve this with a crusty baguette to sop up all that amazing sauce, trust me!

# Equipment Needed:

01 - Large oven-safe skillet
02 - mixing bowls
03 - whisk
04 - meat thermometer
05 - toothpicks

# Nutrition (Per Serving):

Calories: 650
Total Fat: 55g
Total Carbohydrate: 8g
Protein: 35g

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