Ruth’s Chris Stuffed Chicken Copycat Recipe
This Ruth’s Chris Stuffed Chicken Copycat recipe features tender chicken breasts stuffed with a creamy blend of cream cheese, spinach, and mozzarella. Seared to golden perfection and baked in a flavorful chicken broth with a hint of lemon, it delivers a rich and satisfying main dish perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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:
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Prepare Chicken Pockets: Preheat your oven to 375°F (190°C). Carefully cut pockets into each boneless, skinless chicken breast without slicing all the way through.
- Make Stuffing Mixture: In a mixing bowl, combine softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix thoroughly until the ingredients are evenly blended.
- Stuff the Chicken: Generously fill each chicken pocket with the creamy spinach and cheese mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear each side for 3–4 minutes or until they achieve a nice golden-brown crust.
- Add Broth and Bake: Pour the low-sodium chicken broth around the chicken in the skillet and drizzle fresh lemon juice over the top. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes until the chicken’s internal temperature reaches 165°F (75°C).
- Finish and Rest: Remove the skillet from the oven and immediately sprinkle grated Parmesan cheese over the cooked chicken breasts. Let the chicken rest for 5 minutes to allow the juices to redistribute before serving.
Notes
- Make sure to not cut all the way through the chicken breasts when creating pockets.
- Searing the chicken before baking helps lock in moisture and adds a flavorful crust.
- Use an instant-read meat thermometer to ensure chicken is fully cooked.
- To prevent the stuffing from spilling out, secure chicken pockets well with toothpicks.
- Letting the chicken rest after baking improves juiciness and flavor.
Keywords: stuffed chicken, copycat recipe, Ruth's Chris, creamy stuffed chicken, baked chicken breasts
