Name: Ruth’s Chris Stuffed Chicken Copycat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Jump to Recipe· 4.2 from 4 reviews

I absolutely love sharing this Ruth’s Chris Stuffed Chicken Copycat Recipe because it brings that rich, indulgent steakhouse vibe right into my own kitchen with tender chicken breasts stuffed with a creamy, flavorful blend of cheeses and spinach. It’s one of those dishes that instantly feels special but is surprisingly straightforward to pull off, making it a go-to when I want to impress without spending hours cooking. The balance of juicy chicken, savory herbs, and that cheesy spinach filling is something I find myself craving again and again.

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

When I make this recipe, what truly stands out is its incredible flavor profile—the combination of the creamy cream cheese and mozzarella with fresh spinach and the touch of garlic and Italian seasoning is just perfect. The chicken stays juicy and tender thanks to the skillet sear before baking, plus the addition of lemon juice and chicken broth adds a subtle brightness and depth that really elevates the dish. It’s rich without feeling heavy, which I really appreciate.

One of the things I love most about this Ruth’s Chris Stuffed Chicken Copycat Recipe is how easy it is to prepare. Despite tasting like something from a high-end steakhouse, it doesn’t require complicated steps or exotic ingredients. It comes together in about 45 minutes, making it a fantastic choice for weeknights or when I want to serve something impressive for guests. Plus, it’s versatile enough to fit just about any occasion—from casual family dinners to holiday celebrations. It simply stands out on the plate and at the table.

Ingredients You’ll Need

The image shows two chicken rolls stuffed with green spinach and white cheese, cooked to a golden brown with crisp skin. The rolls rest on a white plate, surrounded by small pieces of roasted orange and light brown vegetables. The white plate is on a surface with a white marbled texture. A woman's hand is not visible in this image. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are delightfully simple, yet each one plays an essential role in creating the perfect flavor, texture, and color contrast. From the creamy cheeses that bring richness to the fresh spinach adding a lovely pop of green, every item is thoughtfully selected to complement the succulent chicken.

Chicken breasts: Boneless and skinless, they’re easy to stuff and cook evenly.
Cream cheese: Softened to creamy perfection, it forms the luscious base of the filling.
Fresh spinach: Chopped finely to mix seamlessly and add freshness and color.
Garlic powder: A subtle kick that enhances the overall flavor.
Mozzarella cheese: Shredded for gooey, melty goodness inside the chicken pockets.
Italian seasoning: Adds that classic herby aroma and taste, tying everything together.
Olive oil: For searing the chicken to a golden-brown crust.
Low-sodium chicken broth: Keeps the chicken moist while baking and adds savory notes.
Fresh lemon juice: Provides a bright, zesty finish that balances richness.
Parmesan cheese: Sprinkled on top for a salty, crispy crust after baking.

Directions

Step 1: Preheat your oven to 375°F (190°C). Take your chicken breasts and carefully cut pockets into the side of each one—make sure not to cut all the way through.

Step 2: In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning. Stir until everything is evenly mixed and creamy.

Step 3: Generously stuff each chicken pocket with the cheese and spinach mixture. Push the filling in firmly but don’t overstuff so the pocket won’t tear. Use toothpicks to secure the openings to keep the filling inside during cooking.

Step 4: Heat the olive oil in an oven-safe skillet over medium heat. When hot, add the chicken breasts and sear them for about 3 to 4 minutes on each side until they develop a beautiful golden-brown crust.

Step 5: Carefully pour the chicken broth around the seared chicken in the skillet. Drizzle lemon juice over the top, then transfer the skillet to the preheated oven. Bake uncovered for 25 to 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 breasts. Let the chicken rest for 5 minutes so the juices settle and the Parmesan melts slightly for that delicious finish.

Servings and Timing

This recipe serves 4 hearty portions, perfect for a family dinner or meal prepping for a few days. The prep time takes about 15 minutes, mostly cutting and mixing the filling. Cooking involves 30 minutes total: 5 to 8 minutes searing plus 25 to 30 minutes baking. Resting time is an additional 5 minutes to lock in all those juicy flavors before serving. Overall, from start to finish, you’re looking at roughly 45 minutes to a complete and satisfying meal.

How to Serve This Ruth’s Chris Stuffed Chicken Copycat Recipe

The dish shows three thick slices of stuffed chicken placed on a white plate with a light drizzle of sauce around them. The chicken slices have a golden brown outside layer, while inside there is a bright green spinach filling with a smooth white layer of chicken meat surrounding it. At the back of the plate, there is a fresh salad made of dark green spinach leaves and halved orange cherry tomatoes, adding fresh color contrast. The plate sits on a wooden surface with a glass of white wine and another bowl of salad blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this stuffed chicken alongside sides that complement its creamy richness. Roasted garlic mashed potatoes or a simple risotto are classics that soak up the delicious juices beautifully. For freshness, I often add a crisp Caesar salad or sautéed green beans with almonds. The contrast of textures and flavors makes the meal feel complete and well-rounded.

For presentation, I like to remove the toothpicks carefully, plate the stuffed chicken breasts whole so you can see the golden crust, and then garnish with a sprinkle of fresh parsley or a lemon wedge to tie in the citrus notes. Serving it warm is key—right after resting—so every bite is juicy and melty. This dish also pairs wonderfully with a chilled Chardonnay or a light Pinot Noir; if you prefer cocktails, a lemony gin fizz echoes the fresh flavors perfectly. Non-alcoholic options like sparkling water with a squeeze of lemon work just as well.

This recipe fits a variety of occasions, from weeknight family meals to intimate dinners or festive holidays. Its inviting look and comforting taste make everyone feel special without too much fuss. I always recommend portioning it so each person gets a full chicken breast, as that stuffed middle is the best part to savor.

Variations

One of the fun parts about this Ruth’s Chris Stuffed Chicken Copycat Recipe is how adaptable it is. If you want to switch things up, try swapping out the spinach for kale or artichoke hearts to add a different leafy green twist. You can also experiment with cheeses; swapping mozzarella for fontina or adding a bit of sharp cheddar lends a unique tang and melt quality.

If you’re accommodating dietary needs, this recipe can easily be made gluten-free by double-checking that your chicken broth is gluten-free. For a vegetarian twist, you could substitute chicken breasts with large portobello mushroom caps, stuffing them with the same cheese mixture and baking a bit longer. To lighten it up, use part-skim cream cheese and reduced-fat mozzarella without sacrificing too much creaminess.

For cooking methods, besides the oven-ready skillet, I’ve had good results baking the stuffed chicken in a casserole dish covered with foil for the first 20 minutes to keep it moist, then uncovered for the remainder. Grilling is possible too if you secure the fillings tightly—just watch carefully to avoid burning while ensuring the chicken cooks through.

Storage and Reheating

Storing Leftovers

I always store leftovers in an airtight container to maintain moisture and prevent any fridge odors from seeping in. This stuffed chicken keeps well for up to 3 days, making it perfect for next-day lunches or quick dinners. Make sure to cool the chicken completely before refrigerating to keep it fresh and tasty.

Freezing

You can freeze leftover stuffed chicken by wrapping each breast tightly in plastic wrap, then placing them in a freezer-safe container or bag. Frozen properly, they’ll keep well for up to 2 months. When freezing, I find it best to remove toothpicks before wrapping if you want easier reheating later.

Reheating

The best way to reheat this dish is gently in the oven at 325°F (160°C) until warmed through—about 15 to 20 minutes. This method helps the chicken retain its juiciness and prevents the cheese from drying out. Avoid the microwave if possible, as it can make the chicken rubbery and unevenly heated. If you’re in a hurry, cover the chicken loosely with a damp paper towel to keep moisture during microwaving.

FAQs

Can I prepare the stuffed chicken ahead of time?

Absolutely! You can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before cooking. Just be sure to keep them wrapped tightly so the filling stays fresh, and cook them within the same day for best results.

What can I use instead of cream cheese in the filling?

If you’re looking for a lighter or dairy-free option, ricotta cheese can be a great substitute. It gives a creamy texture similar to cream cheese but is less dense. For vegan adaptations, use a plant-based cream cheese alternative that melts well.

Is this recipe suitable for meal prep?

Definitely! This recipe stores well and reheats nicely, making it an excellent choice for meal prepping lunches or dinners. Just portion the chicken and sides separately to maintain texture and freshness throughout the week.

How do I know when the chicken is fully cooked?

The most reliable way is to use a meat thermometer and check that the internal temperature reaches 165°F (75°C). The chicken should be opaque all the way through and the juices should run clear when cut.

Can I add more vegetables to the filling?

Yes! Diced bell peppers, mushrooms, or sun-dried tomatoes are delicious additions that complement the spinach and cheese nicely. Just sauté any additional veggies first to remove excess moisture before mixing into your filling.

Conclusion

I truly hope you give this Ruth’s Chris Stuffed Chicken Copycat Recipe a try—it’s a dish that brings so much comfort and elegance together in one pan. Whether you’re cooking for loved ones or just treating yourself, it’s always a hit in my home and I’m confident it will become one of your favorites too. Enjoy every melty, flavorful bite!