Ruth’s Chris Stuffed Chicken Copycat Recipe

Introduction

This copycat version of Ruth’s Chris Stuffed Chicken brings together creamy cheese and fresh spinach stuffed inside tender chicken breasts. It’s a flavorful and elegant dish that’s surprisingly easy to make at home, perfect for a special dinner or weeknight treat.

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 without cutting 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, 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 on both sides for 3 to 4 minutes until golden brown.
5. Step 5: Pour the chicken broth around the chicken in the skillet, drizzle with fresh lemon juice, and bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Step 6: Remove the skillet from the oven and sprinkle grated Parmesan cheese over the chicken. Let it rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the cheese mixture for a mild heat.
• Fresh herbs like basil or parsley can be mixed into the stuffing for a bright, fresh note.
• Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
• If you don’t have fresh spinach, frozen chopped spinach can be used—just thaw and squeeze out excess moisture before mixing.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain moisture and flavor. For longer storage, you can freeze cooked chicken in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used as a substitute. They may require slightly different cooking times, so check for an internal temperature of 165°F (75°C) to ensure they are fully cooked.

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

You can sear the chicken in a regular skillet, then transfer the chicken and any searing juices to a baking dish before placing it in the oven to finish cooking.

Ruth’s Chris Stuffed Chicken Copycat Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This copycat recipe for Ruth’s Chris Stuffed Chicken features tender chicken breasts stuffed with a creamy blend of cream cheese, fresh spinach, and mozzarella, seasoned with garlic and Italian herbs. The chicken is seared to golden perfection on the stovetop, then finished in the oven with a flavorful chicken broth and lemon juice sauce. Topped with Parmesan cheese, this dish offers a deliciously rich and comforting meal that’s perfect for a special dinner or weeknight treat.

• Author: Victoria
• 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
• 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 and prepare chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets into each boneless, skinless chicken breast, creating space for the stuffing.
2. Make the stuffing: In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix thoroughly until all ingredients are evenly incorporated.
3. Stuff the chicken: Generously fill each chicken pocket with the cream cheese and spinach 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 the stuffed chicken breasts in the skillet and sear each side for 3 to 4 minutes, until they develop a golden-brown crust.
5. Bake the chicken: Pour the low-sodium chicken broth around the chicken in the skillet and drizzle fresh lemon juice over the breasts. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
6. Finish and serve: Remove the skillet from the oven and immediately sprinkle grated Parmesan cheese over the chicken breasts. Allow the chicken to rest for 5 minutes before removing toothpicks and serving to let juices redistribute and flavors meld.

Notes

• Be careful when cutting pockets in the chicken breasts to avoid puncturing through both sides.
• To keep the filling secure, toothpicks are essential before searing and baking.
• You can substitute fresh spinach with frozen spinach that has been thawed and drained thoroughly.
• Use a meat thermometer to ensure chicken has reached a safe internal temperature of 165°F (75°C).
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

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