Ruth’s Chris Stuffed Chicken Copycat Recipe
This Ruth’s Chris Stuffed Chicken Copycat recipe features tender chicken breasts stuffed with a creamy spinach and cheese mixture, seared to a golden brown and baked to perfection. Infused with Italian seasoning and finished with Parmesan cheese, it’s a delicious and elegant dish perfect for a special dinner or a comforting meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
For Cooking
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets into each boneless, skinless chicken breast, being careful not to cut all the way through.
- Make the Stuffing: In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix until all ingredients are evenly incorporated.
- Stuff the Chicken: Generously fill each chicken breast pocket with the prepared cheese and spinach mixture. Secure the openings with toothpicks to keep the stuffing 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 for 3 to 4 minutes on each side until they develop a golden-brown crust.
- Add Broth and Bake: Pour low-sodium chicken broth around the chicken in the skillet, then drizzle fresh lemon juice over the top. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Finish with Parmesan and Rest: Remove the skillet from the oven and sprinkle grated Parmesan cheese over the chicken. Let the chicken rest in the skillet for 5 minutes before serving to allow juices to redistribute.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- For easier stuffing, gently pound the chicken breasts to an even thickness before cutting pockets.
- Fresh spinach can be substituted with frozen spinach, thoroughly drained to avoid excess moisture.
- To prevent toothpicks from burning, ensure they are removed before serving.
- Serve with steamed vegetables or a fresh salad for a complete meal.
Keywords: stuffed chicken, Ruth's Chris copycat, creamy spinach chicken, baked stuffed chicken, cheesy chicken breast, dinner recipe