Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Chicken Bella

Ruby Tuesday Copycat Recipe

Serves 4

4 boneless skinless chicken breasts
salt and pepper, to taste
garlic powder, to taste
olive oil

Parmesan Cream Sauce:
2 tablespoons of butter
2 teaspoons flour
3/4 cups whipping cream
1/2 cup Parmesan cheese
100 grams artichoke hearts - cut small

For the Chicken:  Preheat oven to 350 degrees. Place your chicken in a oven safe dish and drizzle with olive oil. Sprinkle each side with pepper, salt and garlic salt. Bake chicken for 30-45 minutes or until done. To be sure that it is cooked thoroughly, use a instant digital thermometer for the proper temperature of 165 degrees

For Parmesan cream sauce:  Over medium high heat, melt butter in a sauce pan. Add flour and whisk for 1 minute. Add cream and whisk for 2 minutes. Reduce the heat and stir in cheese. Stir until cheese is completely melted. Add artichokes to sauce, heat through. Plate chicken, spoon sauce over chicken


  1. Thanks for this delicious recipe. The sauce is excellent, and tonight I'm serving it over pork chops. I know it will be very good too.

  2. What happened to the portabellas? How many do you recommend to use? i had this dish at Ruby Tuesday's tonight and it was delicious. I was wondering how to make it when i found this recipe. Thank you so much for the post. I plan to make it a lot in the future.

    1. I'm making this for supper tonight. I'll just saute the mushrooms in butter and add them over the sauce.

  3. I made this dish by dicing up the chicken and cooking it in a wok. I added a cup of mushrooms. I mixed the sauce then added it to the chicken and let it melt in the wok. My family loved it.

  4. Yes! What happened to the portabellas? After all, the dish is called Chicken Bella (bella short for porta"bella). When do you put them in? Do you cook them ahead of time since mushrooms release liquid? All of the copycat recipes for this dish, on every site, are missing the mushrooms!!

  5. does anyone know how to make the double Decker chicken with the parmesean asiago cream sauce?

    1. Yes!! I want this recipe too

    2. Yes!! I want this recipe too

    3. Former RT cook. Two chicken breasts cooked to 165 seasoned with garlic,salt,and pepper on both sides.
      Baby portabellas are oven roasted at 375 for 18-20 minutes. Mix the bellas with minced garlic (about a tablespoon per cup of mushroom s)and olive oil. A 2/3 cup portion is used for the dish.
      The bacon is an apple wood smoked bacon which is baked at 375 for about 10 mins or until crispy.
      Follow the above recipe for the parm cream sauce (it comes frozen to us), top the dish with 1/4 cup of sauce and 1 oz of shredded asiago cheese.
      The layers in ascending order: chicken,bacon,chicken,roasted portabellas,parm cream,asiago, (optionally) parsley