Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This Irresistible Ruth’s Chris Stuffed Chicken is a delicious and elegant dish perfect for dinner. Juicy chicken breasts are filled with a creamy spinach and cheese mixture, then baked to perfection. It’s a wonderful way to elevate a simple meal with bold flavors.

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, combine the cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until evenly mixed.
3. Step 3: Stuff each chicken pocket generously with the cream cheese mixture, then secure the openings with toothpicks to keep the filling inside.
4. Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts on both sides for 3–4 minutes until they are golden brown.
5. Step 5: Pour the chicken broth around the chicken in the skillet, drizzle with fresh lemon juice, and transfer to the oven. Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Step 6: Remove the chicken from the oven, sprinkle with grated Parmesan cheese, and let it rest for 5 minutes before serving.

Tips & Variations

• Use fresh herbs like basil or parsley in the filling for an extra burst of flavor.
• Swap mozzarella for provolone or Monterey Jack cheese for a different taste.
• Make sure the chicken pockets are deep enough to hold the filling without leaking during cooking.
• Serve with a side of roasted vegetables or a crisp salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid drying out the chicken. For best results, cover with foil and warm at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts a few hours ahead and keep them refrigerated until ready to cook. Avoid searing too far in advance to maintain a fresh texture.

What can I use instead of cream cheese?

You can substitute cream cheese with ricotta or mascarpone for a slightly different texture that remains creamy and rich.

Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

5 from 73 reviews

This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe features tender chicken breasts generously stuffed with a creamy blend of cream cheese, fresh spinach, mozzarella, and Italian seasonings. Pan-seared to golden perfection and finished in the oven with a flavorful chicken broth and lemon juice bath, this dish delivers rich flavor and juicy texture reminiscent of the iconic steakhouse favorite.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Stuffing

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

Cooking & Finishing

• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut pockets into each chicken breast, making sure not to cut all the way through.
2. Mix Stuffing: In a medium bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning until the mixture is well blended and uniform.
3. Stuff Chicken: Generously fill each pocket in the chicken breasts with the prepared mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
4. Sear 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 golden brown crust.
5. Add Broth and Bake: Pour the low-sodium chicken broth around the chicken in the skillet and 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 reaches 165°F (75°C).
6. Finish and Rest: Remove the skillet from the oven and immediately sprinkle the grated Parmesan cheese over the chicken breasts. Let the chicken rest for 5 minutes before serving to lock in juices and allow flavors to meld.

Notes

• Ensure chicken breasts are of even thickness for uniform cooking.
• To prevent the toothpicks from burning, make sure they are soaked in water for 10 minutes before use.
• Use an instant-read thermometer to verify the internal temperature for food safety.
• Serve with steamed vegetables or a light salad for a complete meal.
• Leftovers can be stored in the refrigerator up to 3 days and reheated gently in the oven.

Keywords: stuffed chicken, Ruth’s Chris copycat, baked stuffed chicken, creamy spinach chicken, spinach cream cheese stuffed chicken