Dinner

Ruth’s Chris Stuffed Chicken Copycat Recipe

Bylina moretti January 9, 2026January 9, 2026

Introduction

This Ruth’s Chris Stuffed Chicken Copycat brings a restaurant favorite right into your kitchen. Tender chicken breasts stuffed with a creamy spinach and cheese filling are seared to golden perfection and baked to juicy goodness. It’s an elegant yet approachable dish perfect for weeknight dinners or special occasions.

The image shows a close-up of a stuffed chicken breast with a golden-brown crispy skin on top. The chicken is cut open, revealing a creamy white filling mixed with small green herbs, giving a soft, smooth texture inside. The dish has a glossy surface with a light layer of sauce around it, adding a slight shine. The chicken pieces rest on a white marbled surface, with the focus on the rich filling and the browned textured skin. 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 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. Secure the openings with toothpicks to keep the filling inside while cooking.
Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes on each side until they turn golden brown.
Step 5: Pour the chicken broth around the chicken in the skillet, then drizzle lemon juice over the top. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
Step 6: Remove the chicken from the oven and sprinkle grated Parmesan cheese over the top. Let the chicken rest for 5 minutes before serving to lock in the juices.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the filling mixture for some heat.
Swap spinach for kale or use frozen spinach that’s well drained if fresh is not available.
If you don’t have an oven-safe skillet, sear the chicken in a regular pan and transfer to a baking dish to finish cooking.
Serve with a side of garlic mashed potatoes or steamed vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a stuffed chicken breast cut open, showing three layers: the golden brown roasted skin on top with a slightly crispy texture, a thick layer of tender white chicken meat beneath, and inside, a creamy filling mixed with chopped green herbs and bits of melted cheese. The chicken sits on a small pool of golden sauce, glistening under soft light. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out excess moisture before mixing it into the filling to prevent soggy chicken.