Description
Delicious Ruth’s Chris–Style Mushroom Spinach Cheddar Chicken Cups, perfect for a hearty meal or as party appetizers.
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt, or to taste
- 2 tbsp melted butter
- 8 oz cremini or white mushrooms, finely chopped
- 5 oz fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 oz cream cheese, softened
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- ½ cup shredded sharp cheddar cheese (for topping)
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan.
- Slice the chicken breasts horizontally into thin cutlets, then cut them into pieces large enough to line the muffin cups.
- In a bowl, combine olive oil, garlic powder, onion powder, paprika, thyme, salt, and black pepper.
- Toss the chicken pieces in the seasoning mixture until evenly coated.
- Press a piece of seasoned chicken into each muffin cup, covering the bottom and sides.
- Overlap small pieces where needed to create a sturdy cup shape.
- Brush the exposed chicken lightly with melted butter.
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and their moisture has evaporated.
- Add the minced garlic and cook for 30 seconds.
- Stir in the spinach and cook until wilted, about 1–2 minutes.
- Remove from the heat and allow the mixture to cool slightly.
- In a bowl, combine the mushroom-spinach mixture, softened cream cheese, ½ cup cheddar, and mozzarella.
- Season with salt and black pepper.
- Mix until creamy and evenly combined.
- Spoon the filling into the chicken cups, distributing it evenly.
- Sprinkle the remaining cheddar and Parmesan over each cup.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.
- For a more golden top, broil for 1–2 minutes, watching carefully.
- Let the cups rest for 5 minutes before removing them from the pan.
- Garnish with chopped parsley and serve warm.
Notes
- Cook the mushrooms thoroughly to prevent a watery filling.
- Slice the chicken evenly for consistent cooking.
- Use freshly shredded cheese for better melting.
- Don’t overfill the cups to prevent spillage.
- Ensure chicken reaches 165°F at its thickest point.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg