Ruth’s Chris Stuffed Chicken Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
