Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This Ruth’s Chris Stuffed Chicken copycat recipe brings a rich and flavorful twist to your dinner table. With creamy cheese and fresh spinach stuffed inside tender chicken breasts, it’s a sure crowd-pleaser. Perfect for an elegant weeknight meal or special occasion.

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, making sure not to slice all the way through.
2. Step 2: In a bowl, mix together the cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until well combined.
3. Step 3: Generously stuff each chicken pocket with the cheese and spinach mixture. Secure the openings with toothpicks to keep the filling inside while cooking.
4. Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts on both sides for 3–4 minutes until golden brown.
5. Step 5: Pour the chicken broth around the chicken in the skillet and drizzle with fresh lemon juice. 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. Step 6: Remove from the oven and sprinkle grated Parmesan cheese over the chicken. Let it rest for 5 minutes before serving to allow the juices to settle.

Tips & Variations

• For an extra layer of flavor, add chopped sun-dried tomatoes or fresh basil to the cheese filling.
• Use provolone or Monterey Jack cheese instead of mozzarella for a different cheesy taste.
• If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before pouring in the broth and baking.
• Remove toothpicks before serving to avoid any surprises at the table.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to avoid drying out the chicken, adding a splash of broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them refrigerated for up to 24 hours before cooking. Just cover tightly and bake when ready.

What can I serve this stuffed chicken with?

This dish pairs well with roasted vegetables, garlic mashed potatoes, or a simple green salad for a complete meal.

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

4.4 from 138 reviews

This copycat recipe for Ruth’s Chris Stuffed Chicken features juicy boneless chicken breasts filled with a flavorful mixture of cream cheese, fresh spinach, and mozzarella. Seared to perfection in olive oil and then baked in a savory chicken broth with lemon juice, it’s topped with Parmesan cheese for an extra layer of richness. A delightful main course that combines creamy, cheesy stuffing with tender baked chicken, perfect for a comforting dinner.

• Author: Lena
• 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 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

Stuffing

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

Instructions

1. Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through.
2. Make the Stuffing Mixture: In a bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix until all ingredients are well incorporated.
3. Stuff the Chicken: Generously fill each chicken breast pocket with the cream cheese mixture. Secure the openings with toothpicks to keep the filling inside during cooking.
4. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place stuffed chicken breasts in the skillet and sear for 3 to 4 minutes on each side until both sides are golden brown.
5. Add Broth and Bake: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle the lemon juice over the top. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Finish and Rest: Upon removal from the oven, immediately sprinkle grated Parmesan cheese over the chicken. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

• Ensure the chicken breasts are patted dry before cutting to help searing.
• Use toothpicks to avoid filling leakage during searing and baking.
• Check internal chicken temperature with a meat thermometer for food safety.
• Feel free to substitute spinach with kale or Swiss chard for variation.
• For extra crispiness, broil the chicken for 1-2 minutes after baking, watching carefully.

Keywords: Ruth’s Chris Stuffed Chicken, copycat recipe, stuffed chicken breast, cream cheese spinach chicken, baked stuffed chicken, easy dinner recipe, cheesy chicken breast