Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This Ruth’s Chris Stuffed Chicken Copycat recipe delivers a rich and flavorful dish perfect for a comforting dinner. Juicy chicken breasts are stuffed with a creamy mixture of cheese and spinach, then seared and baked to perfection. It’s an impressive meal that’s surprisingly simple to prepare 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 pockets into each chicken breast, making sure not to cut 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 each side for 3 to 4 minutes, or until they develop a golden brown crust.
5. Step 5: Pour the chicken broth around the chicken in the skillet and drizzle the lemon juice over the breasts. 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 immediately sprinkle grated Parmesan cheese over the chicken. Let the chicken rest for 5 minutes before removing toothpicks and serving.

Tips & Variations

• For a richer flavor, add chopped sun-dried tomatoes or sautéed mushrooms to the cheese stuffing.
• Use fresh herbs like basil or parsley in place of Italian seasoning to customize the flavor.
• Ensure the chicken pockets are deep enough for stuffing but not so large that filling spills out during cooking.
• Serve with a side of roasted vegetables or garlic mashed potatoes for a complete meal.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to prevent drying out. For longer storage, you can freeze the cooked chicken tightly wrapped for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the frozen spinach to remove excess moisture before mixing it into the filling.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the chicken is safe to eat when it reaches an internal temperature of 165°F (75°C).

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

This Ruth’s Chris Stuffed Chicken Copycat recipe features tender chicken breasts stuffed with a creamy mixture of cream cheese, spinach, and mozzarella, infused with Italian seasoning and garlic powder. The chicken is seared to perfection and then baked in a savory chicken broth with a hint of fresh lemon juice, topped with Parmesan cheese for a rich and flavorful meal that’s easy to prepare and sure to impress.

• Author: Windy
• 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 1x2x3x

Chicken and Stuffing

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

For 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. Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets into each chicken breast to create space for the stuffing mixture.
2. Make Stuffing Mixture: In a mixing bowl, combine softened cream cheese, chopped spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix well until thoroughly blended.
3. Stuff the Chicken: Generously fill each chicken pocket with the cheese and spinach mixture. Secure the opening of each pocket using toothpicks to prevent the filling from spilling out during cooking.
4. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts on both sides for 3 to 4 minutes or 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 the fresh lemon juice over the top. Place the skillet in 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 grated Parmesan cheese over the chicken breasts. Allow the chicken to rest for 5 minutes before serving to let the juices redistribute and the cheese melt slightly.

Notes

• Ensure the chicken pockets are large enough to hold a generous amount of stuffing but not so large that they risk tearing.
• Using an oven-safe skillet allows you to sear and bake the chicken in the same pan, simplifying cleanup.
• Resting the chicken after baking helps keep it juicy and flavorful.
• If you don’t have toothpicks, you can secure the pockets with kitchen twine or use a baking dish to contain the stuffing.
• For a spicier version, add red pepper flakes to the stuffing mixture.

Keywords: Ruth’s Chris, stuffed chicken, copycat recipe, cream cheese, spinach, mozzarella, baked chicken, easy dinner