Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This copycat version of Ruth’s Chris Stuffed Chicken brings a rich and creamy filling wrapped in tender, juicy chicken breasts. With a blend of spinach, cheeses, and Italian seasoning, it’s a flavorful dish that’s perfect for a special dinner at home.

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 a pocket into the side of each chicken breast, being careful not to cut all the way through.
2. Step 2: In a medium bowl, mix together the 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. Secure the openings with toothpicks to keep the filling inside while cooking.
4. Step 4: Heat the olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes on each side until they are golden brown.
5. Step 5: Pour the chicken broth around the chicken in the skillet and drizzle with fresh lemon juice. Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Step 6: Remove the skillet from the oven and immediately sprinkle the grated Parmesan cheese over the chicken. Let the chicken rest for 5 minutes before serving to allow the juices to settle.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling mixture for a subtle kick.
• Use fresh mozzarella cheese for a creamier texture instead of shredded mozzarella.
• Try swapping spinach with kale or arugula for a different green twist.
• If you don’t have an oven-safe skillet, you can sear the chicken in a regular pan and transfer to a baking dish before baking.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook to keep the chicken moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken in advance?

Yes, you can stuff the chicken breasts and keep them refrigerated for up to 24 hours before cooking. Just cover tightly with plastic wrap to prevent drying out.

What can I serve with this stuffed chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a simple side salad for a balanced and flavorful meal.

Ruth’s Chris Stuffed Chicken Copycat Recipe

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★★★★★

4.4 from 75 reviews

This Ruth’s Chris Stuffed Chicken Copycat recipe features juicy chicken breasts stuffed with a creamy spinach and cheese mixture, seared to golden perfection, and baked with flavorful chicken broth and lemon juice. It’s an impressive yet simple dish that brings restaurant-quality flavors to your home kitchen, perfect for a family dinner or special occasion.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Stuffing

• 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

Cooking and Finishing

• 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: Preheat your oven to 375°F (190°C). Carefully cut pockets into each chicken breast without cutting all the way through, creating a space to stuff the filling.
2. Make the Filling: In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix well until all ingredients are fully incorporated into a creamy mixture.
3. Stuff the Chicken: Generously fill each chicken pocket with the prepared cheese and spinach mixture. Use toothpicks to secure the openings so the filling stays inside while cooking.
4. Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear each side for 3 to 4 minutes until they develop a golden-brown crust.
5. Bake the Chicken: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle fresh lemon juice over the top. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
6. Finish and Rest: Remove the skillet from the oven and immediately sprinkle the grated Parmesan cheese over the chicken. Let the chicken rest for 5 minutes in the skillet before removing the toothpicks and serving.

Notes

• Use an instant-read thermometer to ensure the chicken is cooked perfectly to 165°F (75°C).
• Make sure to secure the chicken pockets tightly with toothpicks to prevent the filling from leaking.
• Fresh spinach can be lightly sautéed before mixing if you prefer a softer texture in the filling.
• This recipe works well with other mild cheeses like Monterey Jack or provolone if mozzarella is unavailable.
• Allow the chicken to rest after baking to keep it juicy and tender.
• Oven-safe skillets such as cast iron or stainless steel work best for this recipe to go from stovetop to oven.

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