Dinner

Ruth’s Chris Stuffed Chicken Copycat Recipe

Bynova cole January 29, 2026January 29, 2026

Introduction

This copycat version of Ruth’s Chris Stuffed Chicken brings tender chicken breasts filled with creamy spinach and cheese to your dinner table. It’s a flavorful, elegant dish that’s surprisingly simple to prepare at home.

A close-up view of a golden-brown chicken breast roll sliced to show its layers, with the top layer being shiny, crispy roasted skin sprinkled with small green herbs. Inside, the thick white chicken meat wraps a creamy filling made of white cheese mixed with green herbs, creating a textured and slightly melted appearance. The chicken rests on a clean white plate with a thin layer of light orange-brown sauce pooling underneath, and small green herb pieces scattered on the plate. The background is softly blurred with other similarly cooked chicken pieces visible. 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, combine cream cheese, chopped spinach, mozzarella cheese, garlic powder, and Italian seasoning until well mixed.
Step 3: Stuff each chicken pocket generously with the cheese and spinach mixture. Secure the openings with toothpicks to keep the filling inside.
Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts for 3 to 4 minutes on each side until they turn golden brown.
Step 5: Pour the chicken broth around the chicken in the skillet, drizzle lemon juice on top, then transfer 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 immediately sprinkle Parmesan cheese over the chicken. Let it rest for 5 minutes before serving to allow the flavors to settle.

Tips & Variations

For extra flavor, add chopped sun-dried tomatoes or sautéed mushrooms to the stuffing mixture.
If you don’t have fresh spinach, frozen spinach (thawed and well-drained) works well too.
Use toothpicks or kitchen twine to secure the chicken and prevent the filling from spilling.
Serve with a side of roasted vegetables or garlic mashed potatoes for a complete meal.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Avoid microwaving to prevent the chicken from drying out.

How to Serve

The image shows two pieces of stuffed chicken breasts on a white plate placed on a white marbled surface. Each chicken breast is wrapped and cooked to a golden brown color with a slightly crispy texture on top. The inside layer reveals creamy melted cheese combined with chopped spinach and small pieces of orange carrots, creating a colorful contrast. The chicken layer is tender and white with specks of black pepper visible on the surface. The dish is served with a light golden sauce pooling around the chicken on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them refrigerated for a few hours before cooking. Just wait to bake until ready to serve for the best freshness.