Ruth’s Chris Stuffed Chicken Copycat Recipe
Introduction
This copycat version of Ruth’s Chris Stuffed Chicken is a flavorful and comforting dish that combines creamy cheese and fresh spinach inside tender chicken breasts. It’s perfect for a special dinner or when you want to impress with minimal effort.
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
- Step 1: Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast, making sure not to cut all the way through.
- Step 2: In a bowl, mix together the cream cheese, chopped spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until well combined.
- Step 3: Generously stuff each chicken pocket with the cheese and spinach mixture. Secure the openings with toothpicks to keep the filling inside.
- Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the stuffed chicken breasts for 3–4 minutes each, until golden brown.
- Step 5: Pour the chicken broth around the chicken in the skillet, then drizzle the lemon juice over the top. Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Step 6: Remove the skillet from the oven and sprinkle the grated Parmesan cheese over the chicken. Let it rest for 5 minutes before serving.
Tips & Variations
- For extra flavor, add a pinch of crushed red pepper flakes to the stuffing mixture.
- Try substituting fresh basil or sun-dried tomatoes in the filling for a twist on the classic flavors.
- Use a meat thermometer to ensure the chicken is cooked perfectly and stays juicy.
- To avoid the toothpicks when serving, secure the stuffed pockets with kitchen twine or use small skewers that can be removed easily.
Storage
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to dry out the chicken. This dish can also be frozen before baking; wrap tightly and freeze for up to 2 months, then bake straight from frozen, adding extra cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used, but make sure to thaw and drain it thoroughly to remove excess moisture to keep the filling from becoming watery.
What can I serve with this stuffed chicken?
This dish pairs well with simple sides like roasted vegetables, garlic mashed potatoes, or a fresh green salad for a balanced meal.
PrintRuth’s Chris Stuffed Chicken Copycat Recipe
This copycat version of Ruth’s Chris Stuffed Chicken features tender chicken breasts filled with a creamy blend of spinach, cream cheese, and mozzarella, seasoned with garlic and Italian herbs, then seared and baked to perfection. Topped with Parmesan cheese and infused with lemon juice and chicken broth, this elegant dish offers a rich, flavorful experience that’s perfect for a special dinner or entertaining guests.
- 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
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
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 create pockets in each chicken breast by cutting horizontally without slicing all the way through, allowing space for the filling.
- Make Filling Mixture: In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Stir until well combined and smooth.
- Stuff Chicken Breasts: Generously fill each chicken pocket with the cream cheese and spinach mixture. Use toothpicks to secure the openings and prevent the filling from spilling out during cooking.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear each side for 3 to 4 minutes, or until they turn a golden brown color, developing a crisp exterior.
- Bake with Broth and Lemon: Pour the low-sodium chicken broth around the chicken in the skillet, then drizzle fresh lemon juice over the tops. 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).
- Add Parmesan and Rest: Remove the skillet from the oven and immediately sprinkle grated Parmesan cheese over the chicken breasts. Let the chicken rest for 5 minutes before serving to allow juices to redistribute and flavors to meld.
Notes
- Ensure not to cut all the way through when making the chicken pockets to retain the filling.
- Use an instant-read thermometer to check that the chicken reaches the safe internal temperature of 165°F (75°C).
- To make prep easier, soften the cream cheese at room temperature beforehand.
- Fresh spinach can be substituted with frozen spinach, thoroughly drained and squeezed dry.
- To avoid toothpicks showing, remove them before serving or cut the chicken after resting.
Keywords: Ruth’s Chris Stuffed Chicken, Stuffed Chicken Breasts, Copycat Recipe, Cream Cheese Stuffed Chicken, Baked Chicken Breast, Spinach Mozzarella Chicken
