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Ruth’s Chris Stuffed Chicken Copycat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Ruth’s Chris Stuffed Chicken Copycat recipe features tender chicken breasts filled with a savory blend of cream cheese, fresh spinach, and mozzarella cheese. The chicken is seared to a golden brown on the stovetop, then baked to perfection with flavorful chicken broth and lemon juice, and finished with a sprinkle of Parmesan cheese. It’s a delightful, restaurant-inspired dish perfect for a comforting dinner that impresses.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts

Filling

  • 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

  1. Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut pockets into each chicken breast without slicing all the way through, creating space for the stuffing.
  2. Make the Filling: In a medium bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix thoroughly until everything is evenly combined.
  3. Stuff the Chicken: Generously fill each chicken pocket with the prepared cheese and spinach mixture. Secure each opening with toothpicks to keep the filling inside during cooking.
  4. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and sear both sides for 3 to 4 minutes each until they develop a golden-brown crust.
  5. Bake the Chicken: Carefully pour the low-sodium chicken broth around the chicken in the skillet and drizzle fresh lemon juice over the top. Place the skillet in the preheated oven and bake uncovered for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  6. Finish and Rest: Remove the skillet from the oven and immediately sprinkle the grated Parmesan cheese over the chicken breasts. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Make sure to not overstuff the chicken pockets to prevent the filling from leaking during cooking.
  • Using an oven-safe skillet allows you to sear and bake in the same pan, simplifying cleanup.
  • Letting the chicken rest after baking ensures it stays juicy and tender.
  • For extra flavor, you can add a pinch of crushed red pepper flakes to the filling mixture.
  • Check the temperature with a meat thermometer to ensure food safety.

Find it online: https://evelynscooking.com/ruths-chris-stuffed-chicken-copycat-recipe/