Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This Ruth’s Chris Stuffed Chicken Copycat recipe transforms simple chicken breasts into a flavorful, gourmet-style meal. Stuffed with creamy spinach and cheese, then baked to perfection, this dish is perfect for a special dinner or an impressive weeknight treat.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 2 cups fresh spinach, chopped
• 1 tsp garlic powder
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast, making sure not to cut all the way through.
2. Step 2: In a bowl, mix together cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until well combined.
3. Step 3: Generously stuff each chicken pocket with the cheese and spinach mixture, then secure the openings with toothpicks to keep the filling inside.
4. Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3 to 4 minutes on each side until they are golden brown.
5. Step 5: Pour the chicken broth around the chicken in the skillet, drizzle with fresh lemon juice, and place the skillet in the oven. Bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Step 6: Remove the chicken from the oven, sprinkle grated Parmesan cheese over the top, and let rest for 5 minutes before serving to allow the juices to redistribute.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the cheese mixture for a subtle kick.
• You can swap fresh spinach for frozen, just be sure to thaw and squeeze out excess moisture before mixing.
• Try stuffing the chicken with sun-dried tomatoes or chopped artichokes for a Mediterranean twist.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through to preserve the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer baking time due to their thickness and higher fat content.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (75°C) at the thickest part of the chicken.

Ruth’s Chris Stuffed Chicken Copycat Recipe

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4.5 from 135 reviews

This copycat recipe for Ruth’s Chris Stuffed Chicken features tender, juicy chicken breasts filled with a creamy mixture of cream cheese, spinach, and cheeses, seasoned with garlic and Italian herbs. Searing the stuffed chicken in an oven-safe skillet before baking locks in flavor and moisture, resulting in a deliciously rich and satisfying main dish.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Filling

• 8 oz cream cheese, softened
• 2 cups fresh spinach, chopped
• 1 tsp garlic powder
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning

Cooking and Topping

• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

Instructions

1. Prepare the chicken breasts: Preheat your oven to 375°F (190°C). Carefully cut pockets into each chicken breast, creating space for the filling without cutting all the way through.
2. Make the filling: In a medium bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix until all ingredients are thoroughly well combined.
3. Stuff the chicken: Generously fill each chicken pocket with the cream cheese and spinach mixture. Secure the openings with toothpicks to keep the filling inside during cooking.
4. Sear the chicken: Heat olive oil in an oven-safe skillet over medium heat. Once hot, sear the stuffed chicken breasts for 3 to 4 minutes on each side, until they develop a golden-brown crust. This step helps seal in flavor and adds texture.
5. Bake the chicken: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle the fresh lemon juice over them. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
6. Finish and rest: Remove the skillet from the oven and sprinkle the grated Parmesan cheese evenly over the chicken. Let the chicken rest for 5 minutes before serving to allow juices to redistribute and the cheese to meld.

Notes

• You can substitute fresh spinach with frozen chopped spinach (thawed and drained) if fresh is unavailable.
• Ensure the chicken pockets are evenly cut and not too thin to prevent tearing during stuffing.
• Use an instant-read meat thermometer to check that the chicken reaches a safe internal temperature of 165°F (75°C).
• The toothpicks used to secure the chicken should be removed before serving.
• For added flavor, you can sprinkle some extra Italian seasoning on top before baking.

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