Name: Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 8 oz cream cheese, softened; 2 cups fresh spinach, chopped; 1 cup shredded mozzarella cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; 2 tbsp olive oil; 1 cup low-sodium chicken broth; 2 tbsp fresh lemon juice; ¼ cup grated Parmesan cheese

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Introduction

This Irresistible Ruth’s Chris Stuffed Chicken is a perfect blend of creamy, cheesy filling wrapped in tender chicken breasts. It’s a simple yet impressive dish that brings restaurant-quality flavor right into your home kitchen.

A close-up view of three stuffed chicken breasts on a white plate, each with a golden-brown crispy skin showing tiny charred spots and sprinkled with finely chopped green herbs. The front chicken breast is cut open to reveal a creamy white cheese filling mixed with small bits of green herbs inside the thick, juicy white meat layer. The plate has a light pool of golden brown sauce around the chicken, while the background shows the other two stuffed chicken breasts softly blurred. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast to create a space for the filling.
Step 2: In a bowl, mix together cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until well combined.
Step 3: Generously stuff each chicken pocket with the cheese and spinach mixture. Use toothpicks to secure the openings and keep the filling inside.
Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts on both sides for 3–4 minutes until they turn golden brown.
Step 5: Pour the 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 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
Step 6: Remove the skillet from the oven and sprinkle grated Parmesan cheese over the chicken. Let it rest for 5 minutes before serving to allow flavors to meld.

Tips & Variations

For extra flavor, add sun-dried tomatoes or chopped artichokes to the filling mixture.
Use fresh herbs like basil or parsley for a brighter taste instead of Italian seasoning.
To keep the chicken moist, baste it with the pan juices halfway through baking.
Serve with a side of roasted vegetables or creamy mashed potatoes for a complete meal.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for 10-15 minutes or until heated through, to retain moisture and flavor.

How to Serve

The image shows a close-up of three stuffed chicken breasts on a white plate, placed on a white marbled surface. Each chicken breast has a golden-brown, crispy skin with small green herb bits on top, giving a fresh touch. The front chicken breast is sliced open to reveal three layers: the outer golden-brown crispy skin, a thick, juicy white chicken meat layer, and a creamy, melted cheese and herb filling with white and green colors inside. There is a light golden sauce around the chicken on the plate, adding shine and moisture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking. Just add a few extra minutes to the cooking time if baking directly from cold.

Is it necessary to use an oven-safe skillet?

An oven-safe skillet is recommended for searing and baking the chicken in one dish. If you don’t have one, sear the chicken in a regular skillet and then transfer it to a baking dish before placing in the oven.