Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This Ruth’s Chris Stuffed Chicken Copycat offers a deliciously creamy and cheesy filling wrapped in tender chicken breasts. It’s an impressive yet easy dish perfect for weeknight dinners or special occasions.

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 in each chicken breast to create space for the filling.
2. Step 2: In a bowl, mix together cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until well combined.
3. Step 3: Stuff each chicken pocket generously with the cheese and spinach mixture. 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 both sides of the stuffed chicken breasts for 3–4 minutes until they turn golden brown.
5. Step 5: Pour chicken broth around the chicken in the skillet, drizzle with fresh lemon juice, and transfer the skillet to the oven. Bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (75°C).
6. Step 6: Remove the chicken from the oven, sprinkle Parmesan cheese over the top, and let it rest for 5 minutes before serving to allow flavors to settle.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling for a mild kick.
• Substitute fresh spinach with kale or arugula for a different leafy green twist.
• Use smoked mozzarella instead of regular for a deeper, smoky flavor.
• Make sure to not overstuff the chicken breasts to prevent tearing during cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through, or use a microwave on medium power to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken in advance?

Yes, you can prepare and stuff the chicken breasts ahead of time, then cover and refrigerate them for up to 24 hours before cooking.

What if I don’t have an oven-safe skillet?

After searing the chicken in a regular skillet, transfer the chicken to a baking dish before placing it in the oven to bake.

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Ruth’s Chris Stuffed Chicken Copycat recipe features tender chicken breasts stuffed with a creamy spinach and cheese filling, seared to perfection, and baked in a savory broth for a deliciously satisfying meal. It’s perfect for those craving a restaurant-quality dinner at home.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• 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

• 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 boneless, skinless chicken breast to create space for the filling.
2. Make stuffing mixture: In a bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix well until fully incorporated.
3. Stuff the chicken breasts: Generously stuff each chicken pocket with the prepared cheese and spinach mixture. Secure the openings using toothpicks to keep the filling inside during cooking.
4. 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 3–4 minutes until they develop a golden-brown crust.
5. Add broth and bake: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle fresh lemon juice over the top. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Finish and rest: Remove the chicken from the oven, sprinkle the grated Parmesan cheese over the top, and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

• Use a sharp knife to carefully create pockets in the chicken breasts without cutting all the way through.
• Ensure the cream cheese is softened for easy mixing with the other stuffing ingredients.
• To keep the filling secure, toothpicks are essential when stuffing the chicken.
• Check the internal temperature with a meat thermometer for food safety and best results.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Keywords: stuffed chicken, Ruth’s Chris copycat, chicken breasts, spinach stuffed chicken, creamy chicken recipe, baked chicken