The first time I tried Ruth's Chris stuffed chicken, I literally groaned with pleasure embarrassing, but true. That creamy spinach artichoke filling paired with perfectly seasoned chicken? I knew I had to figure out how to make it at home. Honestly, it took me four attempts to get the stuffing technique right (hello, filling explosions), but now this recipe is my go-to for when I want to feel fancy without leaving my kitchen. The smell alone makes my whole house feel like a steakhouse.
I'll never forget the first time I made this for my partner I was so nervous about the chicken being dry that I kept checking the thermometer every five minutes. Turns out, the cream cheese in the filling keeps everything incredibly moist. Now I make this whenever I want to show off a little, and honestly? It works every single time.
Ingredients
- 4 large boneless chicken breasts: Get the thick ones trust me on this. Thin ones just don't hold the stuffing well, and I learned that the messy way
- 8 oz cream cheese, softened: Don't skip the softening step! Cold cream cheese turns into lumpy chaos. I microwave mine for 20 seconds
- 1 cup fresh spinach, chopped: Fresh makes such a difference here. Frozen gets too watery and makes everything soggy been there
- ½ cup artichoke hearts, chopped: The jarred ones in oil are my favorite. They add this tangy richness that's just chef's kiss
- ½ cup shredded mozzarella: This is what makes it extra gooey. I always buy the block and shred it myself pre-shredded doesn't melt the same
- 3 cloves garlic, minced: More garlic never hurt anyone. Sometimes I add four cloves because I have no self-control
- 2 tbsp olive oil: For that golden sear that makes everything look professional
- 1 tsp paprika: Gives the outside this gorgeous color and subtle smokiness
- Salt and black pepper: Season everything generously chicken needs more salt than you think
- Toothpicks: Essential for keeping everything together. I always forget to buy these and end up using kitchen twine instead
Instructions
- Prep the Ruth's Chris Stuffed Chicken Filling:
- Mix that softened cream cheese with chopped spinach, artichokes, mozzarella, and minced garlic in a bowl. Season it with a pinch of salt and pepper taste it! This is your chance to adjust the flavors. The mixture should be creamy but not runny. If it looks too loose, pop it in the fridge for 15 minutes. I learned this after watching filling leak all over my cutting board one too many times.
- Create the Chicken Pockets:
- Here's where it gets tricky cut a deep pocket into the side of each chicken breast, about 3/4 of the way through. Don't go all the way or you'll have two pieces (guilty!). I use a sharp paring knife and go slow. The pocket should be wide enough for stuffing but still have enough chicken to close around it. Pat the chicken dry and season inside and out with salt, pepper, and paprika.
- Stuff the Ruth's Chris Stuffed Chicken:
- Spoon about 2-3 tablespoons of filling into each pocket don't overstuff! I used to cram too much in and it would explode during cooking. Secure with toothpicks, making sure to really pinch the edges together. The filling wants to escape, so be generous with those toothpicks. I usually use 2-3 per breast.
- Sear the Stuffed Chicken:
- Heat olive oil in an oven-safe skillet over medium-high heat. When it shimmers, carefully place the stuffed chicken seam-side down first. This helps seal everything in! Sear for 3-4 minutes until golden, then flip. The smell at this point is incredible that's how you know you're doing it right. Don't move them around too much, let that golden crust form.
- Finish Ruth's Chris Stuffed Chicken in Oven:
- Transfer the whole skillet to a 375°F oven and bake for 20-25 minutes. The internal temp should hit 165°F I always check because nobody wants dry chicken! The tops should be golden and the filling should be bubbling slightly. If the chicken looks like it's browning too fast, tent it with foil.
- Rest and Serve:
- Let the chicken rest for 5 minutes before slicing this is crucial! All those juices need time to redistribute. Remove the toothpicks (don't forget this step like I did once), then slice diagonally to show off that gorgeous filling. The contrast of the golden chicken and creamy white filling is just stunning.
The first time I nailed this recipe, I literally did a happy dance in my kitchen. There's something so satisfying about cutting into that chicken and seeing the creamy filling still perfectly contained inside. My neighbor actually asked what smelled so good the aroma really does travel!
Storage Tips
Honestly, this Ruth's Chris stuffed chicken recipe keeps better than I expected! Store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I slice it first and warm it gently in a 300°F oven for about 10 minutes don't microwave it or the filling gets weird and separated (learned that the hard way). You can also reheat slices in a covered skillet with a splash of chicken broth. The filling stays creamy and the chicken doesn't dry out. For meal prep, I actually make these ahead and freeze them uncooked just thaw completely before cooking.
Ingredient Substitutions
I've experimented with this Ruth's Chris stuffed chicken quite a bit! You can swap the spinach for kale (massage it first), or use sun-dried tomatoes instead of artichokes for a different vibe. Greek yogurt can replace half the cream cheese if you want it lighter just drain it first or it gets runny. I tried goat cheese once instead of mozzarella and it was amazing, just more tangy. For the chicken, thighs work too but cook them longer. Fresh herbs like basil or oregano make great additions to the filling. Just taste as you go!
Serving Suggestions
This Ruth's Chris stuffed chicken pairs beautifully with roasted asparagus and garlic mashed potatoes total steakhouse vibes. I love serving it with a crisp Chardonnay or Pinot Grigio, something that won't compete with the creamy filling. For sides, roasted Brussels sprouts or a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Sometimes I make a pan sauce with the drippings, white wine, and a splash of cream. It's fancy enough for entertaining but comfortable enough for a Tuesday night when you need to feel special.
Cultural Backstory
Ruth's Chris steak House has been serving this style of stuffed chicken since the 1980s, and it quickly became one of their most popular non-steak items. The restaurant's founder, Ruth Fertel, was known for taking classic dishes and elevating them with rich, indulgent touches this stuffed chicken is a perfect example. I discovered it during a celebration dinner years ago and was immediately obsessed. The combination of perfectly cooked chicken with that signature creamy filling represents everything Ruth's Chris does well: taking comfort food and making it feel luxurious and special.
Every time I make this Ruth's Chris stuffed chicken recipe, I'm reminded why I fell in love with cooking in the first place. There's something magical about transforming simple ingredients into something that tastes like it came from a fancy restaurant. The look on people's faces when they take that first bite? Priceless. I hope this brings as much joy to your kitchen as it has to mine.
Frequently Asked Questions
- → Can I make Ruth's Chris stuffed chicken ahead of time?
Yes! I stuff them in the morning and keep them covered in the fridge until dinner. Just add 5-10 minutes to the cooking time since they'll be cold.
- → What if my chicken is too thin for stuffing?
Pound two thin breasts together with plastic wrap, or butterfly a thick breast. I've done both and they work great just adjust cooking time accordingly.
- → How do I know when the Ruth's Chris stuffed chicken is done?
Internal temp of 165°F is key! I check the thickest part with a meat thermometer. The juices should run clear and the filling should be hot and bubbly.
- → Can I freeze cooked Ruth's Chris stuffed chicken?
I don't recommend it the filling gets grainy when frozen and thawed. But you can freeze them uncooked and they're perfect after thawing!
- → What if my filling leaks out during cooking?
Don't panic! It happens to everyone. Next time use more toothpicks and don't overstuff. The leaked filling still tastes amazing as a pan sauce.