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