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