Ruby Tuesday Chicken Fresco is easy enough to make on a weeknight, but impressive enough to serve to company. Our copycat version may actually be a bit lighter than theirs, but is equally delicious.
I first saw Ruby Tuesday Chicken Fresco in a magazine ad years ago. There was a photo and a brief description - something like "grilled chicken topped with roma tomatoes, a lemon butter sauce and a balsamic drizzle".
My first thought was how delicious it sounded, and reasonably healthy too. My second thought was that I could re-create it, based just on that information.
So, I set out to do just that. It turned out really great and I remembered to immediately write down how I made it. I have to admit there have been many occasions when I made a dish and didn't take the time to record the details.
Weeks or months later it occurs to me how good it was, but by then I've lost the details in the deep recesses of .... well, lost details.
Chicken Fresco can be served a variety of ways
Sometimes I've forgotten the balsamic drizzle like the in the photo above. The drizzle is pretty, and it does add another level of flavor, but this dish is plenty delicious without the drizzle.
We love it on its own like this, with a salad or veggie, but it's also awesome (and makes a heartier meal) served over rice or with pasta. Another great chicken dish, also light and healthy is our Citrus Rosemary Oven Roasted Chicken.
If you're really working on lightening things up, be sure to check out our Grapefruit & Kiwi Detox Smoothie. It's as delicious as it is beautiful.
How to prepare the chicken for Ruby Tuesday Chicken Fresco
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You can prepare the boneless chicken breasts very simply by seasoning with just a bit of salt and pepper and grill or cook in a little oil in a skillet. If I think ahead, I like to make our "Preacher Chicken" to use. It adds yet another level of deliciousness to an already delicious dish.
It's still very easy, and if you make the simple marinade for Preacher Chicken the night before or early in the morning, the chicken can be soaking up that goodness all day. Then you're ready for a pretty quick, but special dinner when evening rolls around.
If you love this recipe you'll also love Italian Chicken with Creamy Pan Sauce.
Tips for Making Your Chicken Fresco the Best Ever
- Pound the boneless chicken breasts with a mallet to about ½ inch thick. Cutlets that you buy at the store are too thin.
- Marinate in our Preacher Chicken Recipe if you have time.
- Slice the tomatoes ahead of time, and salt lightly. This will draw out the excess juices. There is a video showing this easy process on the Crustless Tomato Pie recipe post.
- Freshly squeezed lemon juice is always best
- If you have high quality balsamic vinegar, this is the time to use it. We like to use a balsamic glaze.
- Chicken can be cooked in advance. Before serving time warm in the oven for 8-10 minutes.
- Follow up with a special dessert like Brownie Trifles or Mini Lemon Cheesecake Tarts.
For a quick and fun look at this recipe check out the Google Web Story.
📖 Recipe
Ruby Tuesday Chicken Fresco (Copycat)
Ingredients
- 1-⅓ pounds boneless chicken breast pounded to ½ inch thickness and grilled or panfried in skillet
- 2 tomatoes sliced
- 4 Tablespoons butter
- 2 Tablespoons lemon juice freshly squeezed
- ¼ cup white wine
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 ounces parmesan cheese grated
- 1-½ teaspoons flour
- balsamic vinegar glaze to taste
Instructions
- Pound chicken to about ½" thickness and cut into serving sized pieces - 4 total
- Slice tomatoes, salt lightly on both sides, and set aside for excess juices to drain.
- Grill chicken or cook in skillet with cooking spray, salt and pepper. Set aside to keep warm.
- Melt butter in medium sized skillet over medium low heat.
- Stir in lemon juice, wine, salt, pepper and parmesan.
- Whisk flour into sauce, stirring constantly to thicken slightly.
- Pat tomato slices with paper towels to dry.
- Top chicken with tomato slices, sauce and then drizzle with a good quality balsamic vinegar glaze.
Notes
- Top quality balsamic vinegar can be used. Glaze is richer and thicker.
- Chicken cutlets from market are typically too thin. Buy your own boneless chicken breast and pound to desired thickness (about ½ inch).
Nutrition
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Aunt Susan says
I was wondering what I was going to do with that boneless chicken bread in my freezer- now I know! This sounds delicious 🙂 thanks for the recipe.
Pam says
Yay! Glad we could help out. Hope you enjoy.
Denise says
This looks mouth watering delicious!! I definitely need to try it.
Pam says
Thanks so much, Denise! Hope you enjoy.
Ginny says
Good instructions and I would absolutely use your marinade. Sounds wonderful.
Pam says
Thanks, Ginny! And the marinade does take it to a new level of deliciousness!
Lisa Bynum says
Oh yeah, with that melty cheese and tomato, that looks TOTALLY delicious!
Pam says
Thanks, Lisa!
Andrea @ Cooking with Mamma C says
I've never heard of this dish, but it looks delicious! I love balsamic glaze for its taste and presentation. My whole family would enjoy this recipe!
Pam says
Yes, me too, Andrea. A good balsamic vinegar is as delicious as a good wine.
Jacque says
I love a good copycat recipe. Have never had this at Ruby Tuesday's, but I can only imagine it will be great!
Pam says
Indeed it is. Thanks, Jacque.
Kathy Genung says
Question. How many servings/pieces do you get with 1.6 lb of boneless chicken?
Pam says
We usually figure on 1/3 pound per person, so that would be five servings, but it can vary depending on the age and appetites of who is eating.
William says
Bad instructions
Pam says
William, We make every effort to make our instructions clear and explicit and this post is no exception. Would you care to give some details as to why you believe a 1 star rating is justified? This type of rating can really hurt our site which we work so hard on. Please give some thought to what you are saying and understand that can be very detrimental.
Sharon Price says
My husband (and I) just love, love this recipe!
Pam says
Yay! Thank you for taking the time to let us know Sharon!
DeAnn Heinekamp says
This was delicious. I prepared this using the preachers chicken marinade and used fresh tomatoes from my garden. My grill ran out of propane as I was preheating it, so I fried in my iron skillet. I probably used too much salt to sweat the tomatoes as it was a little bit on the salty side for me. This is the first recipe I have tried from Biscuits and Burlap. I'm already searching for more recipes to try.
Pam says
Awww... thanks so much DeAnn, and welcome to the family!