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