BEST RUTH’S CHRIS STUFFED CHICKEN

Unlocking the secrets of iconic restaurant dishes has always been a culinary obsession of mine, and few dishes are as tantalizingly elusive as Ruth’s Chris Stuffed Chicken. Is it possible to recreate that melt-in-your-mouth, flavor-packed experience at home?

Deconstructing Deliciousness: The Science Behind the Stuffing

The magic of Ruth’s Chris Stuffed Chicken lies in the interplay of several key scientific principles. First, we have the *Maillard reaction*, responsible for the deep, savory browning that develops on the chicken’s exterior. This reaction, a chemical reaction between amino acids and reducing sugars, is enhanced by high heat. Next, consider the *emulsification* within the stuffing. Cream cheese, the base of our cheesy filling, is an emulsion of fat and water. Maintaining this emulsion is crucial for a smooth, creamy texture, preventing separation during cooking. Finally, *protein denaturation* plays a role. The chicken protein unfolds and coagulates as it cooks, firming up and creating a tender, juicy interior. Understanding these principles is paramount to achieving restaurant-quality results. You can achieve similar flavor depth with a Chicken Casserole, but that’s an entirely different dish.

The Ultimate Ruth’s Chris Stuffed Chicken Recipe

This recipe aims to meticulously recreate the flavors and textures of the beloved Ruth’s Chris dish. Prepare to embark on a culinary journey!

Ingredients:

• For the Chicken:
• 2 boneless, skinless chicken breasts (about 8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• For the Stuffing:
• 4 ounces cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• Pinch of cayenne pepper (optional)

Instructions:

1. Prepare the Chicken: Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the breast like a book.
2. Make the Stuffing: In a medium bowl, combine softened cream cheese, Monterey Jack cheese, cheddar cheese, green onions, mayonnaise, Dijon mustard, garlic powder, and cayenne pepper (if using). Mix until well combined and smooth.
3. Stuff the Chicken: Spread an even layer of the cream cheese mixture over one side of each butterflied chicken breast. Fold the other side of the chicken breast over the filling, creating a stuffed pocket.
4. Season and Sear: In a large oven-safe skillet, heat olive oil over medium-high heat. Season the stuffed chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
5. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately.

My Quest for Stuffed Chicken Perfection: The Investigation

My journey to recreate Ruth’s Chris Stuffed Chicken was anything but straightforward. Like many of you, I initially thought it would be a simple matter of stuffing chicken with cheese and baking it. Oh, how wrong I was!

Phase 1: The Cream Cheese Catastrophe

My first few attempts were a disaster. The stuffing was either too runny or too dry. I experimented with different cheeses, different ratios of cream cheese to cheddar, and even tried adding breadcrumbs. The result? A gloppy mess that tasted nothing like the restaurant version. Then, I had an “Aha!” moment: the mayonnaise. The addition of mayonnaise not only added moisture but also helped to bind the ingredients together, creating a smoother, more cohesive stuffing. I also realized the importance of using softened cream cheese. Trying to mix cold cream cheese resulted in a lumpy, uneven mixture.

Phase 2: The Browning Predicament

Achieving that beautiful golden-brown crust proved to be another challenge. Baking alone yielded pale, unappetizing chicken. I tried broiling, but that resulted in uneven cooking and a burnt exterior. The solution? Searing the chicken in a hot skillet before baking. This step not only created a flavorful crust but also helped to seal in the juices, keeping the chicken moist and tender. The similar process of searing before baking works well for Mozzarella Ranch Chicken Bombs too.

Phase 3: The “Is it Done Yet?” Dilemma

Determining when the chicken was perfectly cooked was crucial. Undercooked chicken is a health hazard, while overcooked chicken is dry and tough. Relying solely on visual cues proved unreliable. The solution? A reliable meat thermometer. Inserting the thermometer into the thickest part of the chicken breast and ensuring it reached an internal temperature of 165°F (74°C) guaranteed perfectly cooked chicken every time. Resting the chicken for a few minutes after baking was another key step. This allowed the juices to redistribute, resulting in a more tender and flavorful final product. This resting step is also critical when preparing Broccoli Cheddar Stuffed Chicken, otherwise the juices will run out as you slice it.

The Foolproof Method: A Step-by-Step Guide to Stuffed Chicken Success

After countless experiments and tweaks, I’ve distilled the process into a foolproof method for recreating Ruth’s Chris Stuffed Chicken at home. Here’s the secret sauce:

1. Butterfly with precision: Carefully butterfly the chicken breasts to create an even surface for stuffing.
2. Soften that cream cheese: Ensure the cream cheese is thoroughly softened for a smooth, lump-free stuffing.
3. Mayonnaise is your friend: Don’t skip the mayonnaise! It’s the secret ingredient that binds the stuffing together and adds moisture.
4. Sear for success: Sear the chicken in a hot skillet before baking to create a flavorful crust and seal in the juices.
5. Thermometer is key: Use a reliable meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
6. Rest, don’t rush: Let the chicken rest for at least 5 minutes before serving to allow the juices to redistribute.

If you love this recipe, you may want to try something like Baked Cream Cheese Chicken. With these tips and this recipe, you can confidently create a restaurant-worthy Stuffed Chicken in your own kitchen, every time.