Ruth Chris Stuffed Chicken Recipe: Steakhouse-Style Creamy Spinach and Cheese

Recreating Ruth’s Chris stuffed chicken at home is simpler than you’d expect. The secret lies in the perfect balance of creamy spinach and melted cheese, tucked inside tender chicken breasts.

I developed this version after years of testing, focusing on the restaurant’s signature rich flavors without the steakhouse price tag. The spinach filling stays moist while the cheese creates that coveted pull-apart texture.

What emerges from the oven is golden-brown chicken with a filling so creamy it oozes slightly when sliced. The aroma alone will have everyone gathering around the table before it’s even plated.

This dish transforms a simple weeknight meal into a special occasion. Serve with roasted potatoes or seasonal vegetables to complete the experience.

Ingredients for Ruth Chris Stuffed Chicken Recipe Youtube

Golden-brown chicken with a creamy spinach and cheese center. Probably have most already.

[recipe_ingredient_scaler]

The chicken breasts need to be uniform thickness—pound them to 1/2-inch so they cook evenly. I get mine from Whole Foods or Costco (the air-chilled ones stay moister). For the cream cheese, Philadelphia full-fat is my go-to—reduced-fat versions can get watery. The Monterey Jack melts beautifully, but pepper jack adds a nice kick if you like heat. Always buy block cheese and shred it yourself—pre-shredded has anti-caking agents that mess with the melt.

No Monterey Jack? Mozzarella or sharp cheddar work too (mix them for extra richness). Fresh spinach is ideal, but frozen thawed and squeezed dry saves time. Panko not on hand? Regular breadcrumbs are fine, just not as crispy. The garlic can be jarred minced in a pinch, but fresh tastes brighter. If you’re avoiding dairy, vegan cream cheese and cheese will get you close, though the texture won’t be identical.

Assemble and refrigerate up to 24 hours ahead—great for prep. Baked chicken keeps 3-4 days in the fridge or freezes well for 2 months. Reheat covered to keep the filling creamy. Leftovers make killer sandwiches, trust me.

Step-by-Step Instructions for Steakhouse-Style Creamy Spinach and Cheese Stuffed Chicken

Here’s the method I use to recreate that Ruth’s Chris magic at home.

Step 1: Prepare the Creamy Spinach and Cheese Filling

Heat the 2 tbsp olive oil in a skillet over medium heat. Add the 10 oz Fresh Spinach Leaves and sauté for 3-4 minutes until wilted and all liquid has evaporated. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Remove from heat and let cool slightly. In a bowl, combine the sautéed spinach with the 8 oz Cream Cheese, 1.5 cups Shredded Monterey Jack Cheese, 1 tsp Dried Oregano, ½ tsp Kosher Salt, and ½ tsp Freshly Ground Black Pepper. Mix until fully combined and creamy. This filling should be thick enough to hold its shape when spooned.

Step 2: Butterfly and Stuff the Chicken Breasts

Place each of the 4 whole Boneless Skinless Chicken Breasts on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part, stopping just before the edge to create a pocket. Cover with plastic wrap and pound to an even ½-inch thickness.

Season the inside of each breast with ½ tsp Kosher Salt, ½ tsp Freshly Ground Black Pepper, and ½ tsp Paprika. Spoon a generous portion of the spinach and cheese filling into each pocket, pressing gently to fill evenly. Secure the edges with toothpicks if needed to prevent the filling from leaking out during cooking.

Step 3: Bread the Stuffed Chicken

Set up a breading station with three shallow dishes. In the first, place the 0.5 cup All-Purpose Flour mixed with ½ tsp Kosher Salt. In the second, beat the 1 whole Large Egg. In the third, combine the 1 cup Panko Breadcrumbs and 0.5 cup Grated Parmesan Cheese.

Dredge each stuffed chicken breast in the flour, shaking off any excess. Dip into the beaten egg, allowing any excess to drip off. Press into the panko and Parmesan mixture, coating all sides evenly. This triple coating ensures a crispy, golden crust that stays intact during cooking.

Step 4: Pan-Sear and Finish in the Oven

Preheat your oven to 375°F. Heat 2 tbsp Unsalted Butter and 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. Once the butter is foaming, add the breaded chicken breasts. Sear for 3-4 minutes per side until the crust is golden brown and crispy.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the internal temperature reaches 165°F. The filling should be bubbly and the crust deeply golden. Remove the toothpicks before serving, if used.

Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and the filling to set slightly, ensuring every bite is packed with that creamy, cheesy goodness.

Best Sauces and Condiments for This Dish

Creamy Lemon Butter

This is my go-to sauce for stuffed chicken. Melt 4 tbsp Unsalted Butter with ¼ cup heavy cream, 2 tbsp fresh lemon juice, and 1 minced Garlic Clove. Simmer for 2-3 minutes until slightly thickened. 💛

Garlic Parmesan Drizzle

Combine 3 tbsp melted Unsalted Butter, ¼ cup Grated Parmesan Cheese, and 1 tsp Dried Oregano. Drizzle over the chicken before serving for an extra layer of flavor that complements the filling perfectly.

Spinach Cream Sauce

Blend ½ cup leftover spinach filling with ½ cup chicken broth and 2 tbsp cream cheese. Warm gently to create a velvety sauce that echoes the dish’s core flavors. I love this for extra richness.

Herb-Infused Olive Oil

Mix ½ cup Olive Oil with 1 tsp Dried Oregano and ½ tsp Paprika. Heat for 1-2 minutes to infuse, then drizzle over plated chicken. This adds a subtle depth that ties everything together. 🌿

Frequently Asked Questions