Ruth’s Chris Stuffed Chicken Copycat Recipe
This Ruth’s Chris Stuffed Chicken Copycat recipe features juicy, boneless chicken breasts filled with a creamy spinach and cheese mixture. The chicken is seared to a golden brown on the stovetop and then baked to perfection, making a flavorful and elegant main dish perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
For Cooking
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Prepare the Oven and Chicken: Preheat your oven to 375°F (190°C). Carefully slice a pocket into each chicken breast, ensuring not to slice all the way through.
- Make the Stuffing: In a medium bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix until well blended and uniform.
- Stuff the Chicken: Generously fill each chicken breast pocket with the prepared cheese and spinach mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
- Sear the Chicken: Heat 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 beautiful golden brown crust.
- Bake the Chicken: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle fresh lemon juice on 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: Remove the skillet from the oven and immediately sprinkle the grated Parmesan cheese evenly over the chicken. Let the chicken rest for 5 minutes before serving to allow juices to redistribute and flavors to meld.
Notes
- Make sure to secure the chicken pockets with toothpicks to prevent the stuffing from leaking out while cooking.
- You can substitute fresh spinach with frozen, but be sure to thaw and squeeze out excess moisture before mixing.
- Use an instant-read thermometer to check doneness and avoid overcooking.
- For a richer flavor, consider adding a pinch of crushed red pepper flakes to the stuffing mixture.
- Serve with a side of roasted vegetables or a fresh green salad for a complete meal.
Keywords: stuffed chicken, Ruth's Chris copycat, cream cheese chicken, spinach stuffed chicken, baked chicken breasts
