Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe features juicy chicken breasts stuffed with a creamy blend of spinach, mozzarella, and seasoned cream cheese. The chicken is seared to golden perfection then baked with a flavorful broth and lemon juice, finished with a sprinkle of Parmesan for an elegant and delicious meal.
- 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
Stuffing
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Cooking & Finishing
- 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 of the boneless, skinless chicken breasts ensuring you do not 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 thoroughly until all ingredients are well incorporated.
- Stuff the Chicken: Generously fill each pocket in the chicken breasts with the prepared cheese and spinach mixture. Secure the openings with toothpicks to keep the filling inside while cooking.
- Sear the Chicken: Heat the 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.
- Add Broth and Bake: Pour the low-sodium chicken broth around the chicken breasts in the skillet, drizzle fresh lemon juice over the top, and transfer the skillet to the preheated oven. 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: Once baked, sprinkle the grated Parmesan cheese evenly over the chicken. Let the chicken rest for 5 minutes in the skillet before serving to allow the juices to redistribute and the cheese to melt slightly.
Notes
- You can substitute fresh spinach with frozen spinach; just be sure to thaw and squeeze out excess moisture before mixing.
- Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature.
- Removing toothpicks before serving is recommended to avoid any accidents.
- If you don’t have an oven-safe skillet, sear the chicken in a regular skillet and transfer to a baking dish for the oven step.
- For a richer flavor, you can add minced garlic to the olive oil when searing the chicken.
Keywords: stuffed chicken, Ruth's Chris copycat, spinach stuffed chicken, creamy cheese chicken, baked chicken, dinner recipe
