Ruth’s Chris Stuffed Chicken Copycat Recipe

Picture this: the warm, inviting aroma of garlic and fresh spinach mingling with melted cheese fills your kitchen as you prepare a meal so impressive and comforting it feels like a special occasion every time. You slice into a golden, juicy chicken breast, revealing a heavenly, cheesy spinach filling that spills out in the most delightful way. This Ruth’s Chris Stuffed Chicken Copycat Recipe is not only a feast for the senses but also a celebration of effortless elegance. It’s quick, easy, and absolutely show-stopping—perfect for when you want to wow guests or just treat yourself to something truly delicious.

Why You’ll Love This Ruth’s Chris Stuffed Chicken Copycat Recipe

• Ready in 45 minutes: Get a gourmet-quality meal on your table faster than you would expect, making dinner impressive yet stress-free.
• Uses simple ingredients: No specialty stores needed, just basic kitchen staples combined to create complex, mouthwatering flavors.
• Perfect for beginners: The step-by-step process is straightforward, so you don’t need to be a professional chef to pull it off perfectly.
• Impressive presentation: Each stuffed chicken breast looks like it belongs in a fancy steakhouse, guaranteed to turn heads.
• Customizable: Easily swap or add ingredients to suit dietary preferences or what’s in your fridge, making it uniquely yours.

Why This Ruth’s Chris Stuffed Chicken Copycat Recipe Works

This recipe shines because it uses a genius combo of creamy, fresh ingredients and perfectly cooked chicken to marry spectacular flavors and texture. The secret lies in the juicy chicken breasts that are carefully pocketed to hold a rich filling of cream cheese, spinach, and mozzarella, creating an irresistible surprise inside every bite. Searing the chicken before baking locks in juices and forms a beautiful golden crust, while finishing it in the oven ensures tenderness throughout. The final sprinkle of Parmesan adds just the right nutty tang for a restaurant-style finish.

Ingredients You’ll Need

These simple but essential ingredients come together to create a beautifully balanced and flavorful stuffed chicken, with each playing a key role in taste and texture.

• Boneless, skinless chicken breasts: The perfect canvas for stuffing, tender and juicy.
• Cream cheese: Provides rich creaminess that melts into every bite.
• Fresh spinach: Adds vibrant color and earthy freshness.
• Garlic powder: Gives a warm and fragrant depth of flavor.
• Shredded mozzarella cheese: Melts beautifully to create gooey indulgence.
• Italian seasoning: Brings herbal aromatics that brighten the dish.
• Olive oil: For perfectly crisping the chicken outside.
• Low-sodium chicken broth: Keeps the chicken moist during baking and adds subtle savory notes.
• Fresh lemon juice: Lends a bright, zesty finish that lifts the flavors.
• Grated Parmesan cheese: A nutty and salty topping that finishes the dish with finesse.

Ingredient Substitutions & Tips

• Chicken breasts: Boneless turkey cutlets work great if you want a leaner option.
• Cream cheese: Substitute with ricotta or mascarpone for a slightly different creaminess.
• Spinach: Kale or Swiss chard can add earthiness, just sauté briefly to soften.
• Mozzarella cheese: Try provolone or gouda for a smokier twist.
• Chicken broth: Vegetable broth is an easy swap for a lighter, vegetarian-friendly version.

How to Make Ruth’s Chris Stuffed Chicken Copycat Recipe

Step 1: Prepare the Chicken Breasts

Begin by preheating your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each boneless, skinless chicken breast. The idea is to create a pouch large enough to hold the filling without cutting all the way through. Taking your time here ensures the stuffing will stay inside during cooking.

💡 Pro Tip: Gently run your finger inside the pocket to check for any thin spots to avoid leakage.

Step 2: Make the Spinach and Cheese Filling

In a medium-sized bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix until everything is blended into a creamy, vibrant filling ready to party inside your chicken.

💡 Pro Tip: If your cream cheese isn’t soft enough, microwave it for 10 seconds to avoid lumps and make mixing easier.

Step 3: Stuff the Chicken

Generously spoon the prepared filling into each chicken breast pocket. Don’t be shy—this filling is the soul of our dish! Secure the openings with toothpicks to keep the stuffing snug and in place throughout cooking.

💡 Pro Tip: Avoid overstuffing, or the filling might spill out while cooking.

Step 4: Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and sear each side for 3 to 4 minutes until they develop a gorgeous golden crust. This step deepens flavors and locks juices inside.

💡 Pro Tip: Don’t crowd the pan; sear in batches if necessary for even browning.

Step 5: Add Liquid and Bake

Pour the low-sodium chicken broth around the chicken breasts, being careful not to pour over the tops. Drizzle fresh lemon juice on top, then transfer the skillet to the oven. Bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C).

💡 Pro Tip: Keep an eye on the liquid level; add a splash more broth if the pan dries out too quickly.

Step 6: Finish and Rest

When the chicken is done, sprinkle grated Parmesan cheese generously over the top. Let the chicken rest in the skillet for about 5 minutes before serving—this step allows juices to redistribute and the cheese to melt softly into every bite.

💡 Pro Tip: Remove toothpicks just before serving for a flawless presentation.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Cutting pockets too large or small: Too big and stuffing escapes, too small and it’s hard to stuff properly.
• Not softening cream cheese: Leads to uneven filling and lumps.
• Skipping the sear: Results in less flavor and a paler, less appetizing chicken.
• Overcrowding the pan: Prevents proper browning and can steam the chicken instead.
• Not using a thermometer: Risk of undercooked or dry chicken.
• Skipping the rest time: Causes juices to run out and a less juicy bite.

Delicious Variations to Try

Once you’ve mastered the classic version of this Ruth’s Chris Stuffed Chicken Copycat Recipe, why not experiment to tantalize your taste buds even more?

Sundried Tomato and Basil

Swap fresh spinach for chopped sundried tomatoes and add fresh basil leaves into the filling for a Mediterranean flair bursting with vibrant flavors.

Mushroom and Swiss

Sauté finely chopped mushrooms with garlic, then mix with Swiss cheese instead of mozzarella for an earthy and nutty twist.

Buffalo Style

Add a splash of hot sauce to the cream cheese mixture and top the finished chicken with blue cheese crumbles for a spicy kick that guests will love.

Herb and Lemon Zest

Mix fresh thyme, rosemary, and lemon zest into the filling to create a bright, aromatic variation perfect for spring dinners.

Spinach and Feta

Replace mozzarella with crumbled feta for a tangier, Greek-inspired version that pairs beautifully with fresh herbs.

How to Serve Ruth’s Chris Stuffed Chicken Copycat Recipe

Garnishes

A sprinkle of fresh parsley or basil adds a pop of color and fresh aroma. A lemon wedge on the side brightens each bite perfectly.

Side Dishes

Serve alongside buttery mashed potatoes, roasted asparagus, or a crisp green salad for a well-rounded, restaurant-worthy plate.

Creative Ways to Present

Slice the chicken on a diagonal to showcase the luscious filling or serve whole on a bed of garlic sautéed spinach with drizzled pan juices for elegant plating.

Make Ahead and Storage

Storing Leftovers

Place cooled stuffed chicken in an airtight container and refrigerate for up to 3 days. Keep the toothpicks inside until reheating for best shape retention.

Freezing

Wrap each stuffed chicken breast tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before cooking or reheating.

Reheating

Reheat in a 350°F oven covered with foil for 15-20 minutes or until warmed through to preserve moisture and flavor. Avoid microwaving to keep the crust crisp.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and bring extra juiciness and flavor, although cooking time may vary slightly.

Is fresh spinach necessary or can I use frozen?

Fresh spinach is best for texture and color, but you can use frozen spinach—just be sure to thaw and squeeze out excess moisture before mixing.

Can I prepare this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you check that your chicken broth and seasoning blends don’t contain gluten additives.

What can I substitute for cream cheese?

Ricotta or mascarpone are excellent substitutes, though they will slightly alter the taste and texture to a lighter, less tangy creaminess.

Do I have to use toothpicks?

Toothpicks help keep the filling inside during cooking, but you can use kitchen twine or carefully press the filling in to minimize leakage.

How do I make sure the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches at least 165°F (75°C), keeping the chicken juicy and safe to eat.

Can this recipe be doubled for a larger crowd?

Yes! Simply double all ingredients and use a larger skillet or bake the chicken in batches to maintain even cooking and searing.

What wine pairs well with this dish?

A crisp Chardonnay or Sauvignon Blanc complements the creamy filling and herbaceous flavors beautifully, elevating the meal further.

Final Thoughts

There’s something truly special about creating a meal that tastes like it belongs in a high-end steakhouse while feeling like a cozy, homemade treat. This Ruth’s Chris Stuffed Chicken Copycat Recipe hits every mark: it’s indulgent without being complicated, flavorful yet fresh, and so satisfying on every level. Whether it’s a weeknight dinner you want to jazz up or a celebration that calls for a little extra love, this delicious stuffed chicken will always deliver warm smiles around the table.

Have you tried this Ruth’s Chris Stuffed Chicken Copycat Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍽️

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