Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This copycat version of Ruth’s Chris Stuffed Chicken combines tender chicken breasts with a rich, cheesy spinach filling. It’s an easy and elegant dish perfect for a special dinner or a comforting weeknight meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a bowl, mix together the spinach, cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper until well combined.
3. Step 3: Cut a pocket into each chicken breast by slicing horizontally but not all the way through. Stuff each pocket with the cheese and spinach mixture.
4. Step 4: Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until they turn golden brown.
5. Step 5: Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes, or until the chicken is cooked through and juices run clear.
6. Step 6: Remove from the oven and let the chicken rest for a few minutes before slicing and serving.

Tips & Variations

• Use fresh spinach for a brighter flavor, or substitute with kale or Swiss chard.
• Add red pepper flakes to the cheese mixture for a spicy kick.
• Wrapping the chicken in bacon before searing adds extra smokiness and moisture.
• Make sure to not overfill the pockets to prevent the filling from spilling out during cooking.

Storage

Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to keep the chicken moist and the cheese melted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s safe to eat.

Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe

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This Irresistible Ruth’s Chris Stuffed Chicken copycat recipe features juicy chicken breasts stuffed with a creamy mixture of spinach, cream cheese, mozzarella, Parmesan, and garlic. The chicken is seared on the stovetop to develop a golden crust and then baked to perfection, resulting in a flavorful and satisfying dish perfect for weeknight dinners or special occasions.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 boneless, skinless chicken breasts
• Olive oil for cooking

Stuffing Mixture

• 1 cup spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
2. Prepare Stuffing: In a mixing bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until well incorporated.
3. Stuff Chicken Breasts: Carefully cut a pocket into each chicken breast without cutting all the way through. Stuff each pocket generously with the prepared cheese and spinach mixture.
4. Sear Chicken: Heat olive oil in a skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side, or until golden brown. This step locks in flavor and gives a nice crust.
5. Bake Chicken: Transfer the seared chicken breasts to a baking dish. Place the dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
6. Rest and Serve: Remove chicken from the oven and let it rest for a few minutes. This allows juices to redistribute for moist, tender chicken. Slice and serve hot.

Notes

• You can substitute fresh spinach with frozen spinach; just be sure to thaw and squeeze out excess moisture before mixing.
• For extra flavor, add a pinch of crushed red pepper flakes into the stuffing mixture.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Serve with a side of steamed vegetables or a fresh salad for a balanced meal.

Keywords: stuffed chicken, Ruth’s Chris copycat, spinach stuffed chicken, creamy cheese chicken, baked chicken recipe