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