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