Ruth’s Chris Inspired Chicken
Ruth’s Chris Inspired Chicken
Ingredients
For the Spinach Mixture (Stuffing and Sauce Base)
- 1 tablespoon butter
- 10 ounces fresh spinach
- 6 garlic, cloves, minced
- 8 ounces cream cheese, softened
- 1 teaspoon Just Us Garlic & Herb seasoning, or to taste
- 1 packet Hidden Valley Ranch Seasoning
- 1 cup Colby Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 jalapeno, small, diced (optional)
- 3 dashes Worcestershire sauce
For the Chicken
- 2 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon Just Us Lemon Herb seasoning, or to taste
- 1 teaspoon Just Us Cuban Chicken seasoning, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1/2 teaspoon Just Us Seasoned Pepper, or to taste
For the Mashed Potatoes
- 4 potatoes, medium, peeled and chopped
- 1 teaspoon chicken bouillon, or to taste
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 package Boursin Garlic & Fine Herbs cheese, 5.3 ounces
- 1 teaspoon Just Us Garlic & Parsley seasoning, or to taste
- 1/2 teaspoon Just Us Seasoned Pepper, or to taste
For the Sauce
- 1/2 cup heavy whipping cream
- 1/2 cup spinach mixture, reserved from initial preparation
For Serving
- 2 cups broccoli, steamed or boiled
Instructions
- 1
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the fresh spinach and minced garlic. Cook, stirring occasionally, until the spinach is completely wilted, about 3-5 minutes.
⏱️ 5 min
- 2
Transfer the cooked spinach to a large mixing bowl. Add the softened cream cheese, Just Us Garlic & Herb seasoning, Hidden Valley Ranch Seasoning, shredded Colby Jack cheese, and shredded mozzarella cheese. Mix thoroughly until all ingredients are well combined. Stir in the diced jalapeno (if using) and Worcestershire sauce. Set aside about 1/2 cup of this mixture for the sauce later, and reserve the rest for stuffing the chicken.
⏱️ 10 min
- 3
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Place the chicken breasts on a cutting board. Drizzle with 1 tablespoon of olive oil. Carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Rub the chicken breasts with the remaining 1 tablespoon of olive oil. Season both sides generously with Just Us Lemon Herb seasoning, Just Us Cuban Chicken seasoning, smoked paprika, and Just Us Seasoned Pepper.
⏱️ 10 min
- 5
Spoon a generous amount of the prepared spinach mixture into the pocket of each seasoned chicken breast. Use toothpicks to secure the opening if needed.
⏱️ 5 min
- 6
Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil if needed. Carefully place the stuffed chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms. The chicken will not be cooked through at this stage.
⏱️ 8 min
- 7
Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 20 to 25 minutes, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 25 min•🌡️ 350
- 8
While the chicken bakes, peel and chop the potatoes into chunks. Place them in a large pot and cover with water. Add the chicken bouillon to the water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min
- 9
Drain the cooked potatoes and return them to the pot. Add the butter and mash until smooth. Pour in the heavy whipping cream and add the Boursin Garlic & Fine Herbs cheese. Season with Just Us Garlic & Parsley seasoning and Just Us Seasoned Pepper. Mix vigorously until the mashed potatoes are creamy and well combined. Keep warm.
⏱️ 10 min
- 10
In a clean small saucepan, combine the 1/2 cup heavy whipping cream and the reserved 1/2 cup spinach mixture. Heat over medium-low heat, stirring constantly, until warmed through and a creamy sauce forms.
⏱️ 5 min
- 11
Serve the baked, stuffed chicken breasts immediately. Spoon the creamy spinach sauce generously over the chicken. Serve with a side of the mashed potatoes and steamed broccoli.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ruth’s Chris Inspired Chicken
For the Spinach Mixture (Stuffing and Sauce Base)
- 1 tablespoon butter
- 10 ounces fresh spinach
- 6 garlic, cloves, minced
- 8 ounces cream cheese, softened
- 1 teaspoon Just Us Garlic & Herb seasoning, or to taste
- 1 packet Hidden Valley Ranch Seasoning
- 1 cup Colby Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 jalapeno, small, diced (optional)
- 3 dashes Worcestershire sauce
For the Chicken
- 2 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon Just Us Lemon Herb seasoning, or to taste
- 1 teaspoon Just Us Cuban Chicken seasoning, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1/2 teaspoon Just Us Seasoned Pepper, or to taste
For the Mashed Potatoes
- 4 potatoes, medium, peeled and chopped
- 1 teaspoon chicken bouillon, or to taste
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 package Boursin Garlic & Fine Herbs cheese, 5.3 ounces
- 1 teaspoon Just Us Garlic & Parsley seasoning, or to taste
- 1/2 teaspoon Just Us Seasoned Pepper, or to taste
For the Sauce
- 1/2 cup heavy whipping cream
- 1/2 cup spinach mixture, reserved from initial preparation
For Serving
- 2 cups broccoli, steamed or boiled
Instructions
- 1
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the fresh spinach and minced garlic. Cook, stirring occasionally, until the spinach is completely wilted, about 3-5 minutes.
⏱️ 5 min - 2
Transfer the cooked spinach to a large mixing bowl. Add the softened cream cheese, Just Us Garlic & Herb seasoning, Hidden Valley Ranch Seasoning, shredded Colby Jack cheese, and shredded mozzarella cheese. Mix thoroughly until all ingredients are well combined. Stir in the diced jalapeno (if using) and Worcestershire sauce. Set aside about 1/2 cup of this mixture for the sauce later, and reserve the rest for stuffing the chicken.
⏱️ 10 min - 3
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Place the chicken breasts on a cutting board. Drizzle with 1 tablespoon of olive oil. Carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Rub the chicken breasts with the remaining 1 tablespoon of olive oil. Season both sides generously with Just Us Lemon Herb seasoning, Just Us Cuban Chicken seasoning, smoked paprika, and Just Us Seasoned Pepper.
⏱️ 10 min - 5
Spoon a generous amount of the prepared spinach mixture into the pocket of each seasoned chicken breast. Use toothpicks to secure the opening if needed.
⏱️ 5 min - 6
Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil if needed. Carefully place the stuffed chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms. The chicken will not be cooked through at this stage.
⏱️ 8 min - 7
Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 20 to 25 minutes, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 25 min•🌡️ 350 - 8
While the chicken bakes, peel and chop the potatoes into chunks. Place them in a large pot and cover with water. Add the chicken bouillon to the water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 9
Drain the cooked potatoes and return them to the pot. Add the butter and mash until smooth. Pour in the heavy whipping cream and add the Boursin Garlic & Fine Herbs cheese. Season with Just Us Garlic & Parsley seasoning and Just Us Seasoned Pepper. Mix vigorously until the mashed potatoes are creamy and well combined. Keep warm.
⏱️ 10 min - 10
In a clean small saucepan, combine the 1/2 cup heavy whipping cream and the reserved 1/2 cup spinach mixture. Heat over medium-low heat, stirring constantly, until warmed through and a creamy sauce forms.
⏱️ 5 min - 11
Serve the baked, stuffed chicken breasts immediately. Spoon the creamy spinach sauce generously over the chicken. Serve with a side of the mashed potatoes and steamed broccoli.
⏱️ 2 min