Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This copycat version of Ruth’s Chris stuffed chicken offers a flavorful blend of creamy cheese and fresh spinach wrapped inside juicy chicken breasts. It’s an elegant yet easy dish perfect for a weeknight dinner or special occasion.

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, being careful not to slice all the way through.
2. Step 2: In a 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 olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts on both sides for 3 to 4 minutes until they turn golden brown.
5. Step 5: Pour the chicken broth around the chicken breasts in the skillet and drizzle the lemon juice over the top. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Step 6: Remove the skillet from the oven and sprinkle grated Parmesan cheese over the chicken immediately. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Tips & Variations

• Try adding chopped sun-dried tomatoes to the filling for a tangy twist.
• Use fresh herbs like basil or parsley instead of Italian seasoning for a brighter flavor.
• If you don’t have an oven-safe skillet, sear the chicken in a regular pan and then transfer to a baking dish.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (160°C) until heated through, or microwave in short intervals to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and to be able to properly cut pockets for stuffing.

What can I serve with stuffed chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This copycat recipe for Ruth’s Chris Stuffed Chicken features tender boneless chicken breasts stuffed with a creamy mixture of cream cheese, spinach, mozzarella, and Italian seasonings. Seared to a golden brown and baked in a flavorful chicken broth with lemon juice, this dish is finished with a sprinkle of Parmesan cheese for an elegant and delicious meal.

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

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

Stuffing

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

Instructions

1. Preheat and prepare chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets into each boneless, skinless chicken breast to create space for the stuffing.
2. Make the stuffing mixture: In a medium mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix thoroughly until all ingredients are well incorporated.
3. Stuff the chicken breasts: Generously fill each chicken breast pocket with the prepared cheese and spinach mixture. Secure the openings with toothpicks to ensure the stuffing stays inside during 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, or until they develop a golden brown crust.
5. Add broth and lemon juice, then bake: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle the 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: Immediately after removing the skillet from the oven, sprinkle the grated Parmesan cheese evenly over the chicken. Let the chicken rest for 5 minutes before serving to allow flavors to meld and juices to redistribute.

Notes

• You can substitute fresh spinach with frozen spinach that has been thoroughly drained.
• For extra flavor, add some chopped fresh herbs like basil or parsley to the stuffing mixture.
• To prevent the toothpicks from burning in the oven, ensure they are food safe and soak them in water for 10 minutes prior to use.
• If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before pouring the broth and baking.
• Check the chicken temperature with a meat thermometer to ensure it is safely cooked.

Keywords: Ruth’s Chris copycat, stuffed chicken breasts, creamy spinach chicken, baked stuffed chicken, easy dinner recipe