Ruth’s Chris Stuffed Chicken Copycat Recipe
This recipe is a delicious copycat version of Ruth’s Chris Stuffed Chicken, featuring tender chicken breasts stuffed with a creamy mixture of spinach, cream cheese, mozzarella, and Italian seasoning. The chicken is seared for a golden crust, then oven-baked in a flavorful broth and lemon juice, finished with a sprinkle of Parmesan for an irresistible entree perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Stuffing
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets into each chicken breast by slicing horizontally to create a cavity for the stuffing.
- Make the Stuffing: In a bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix until all ingredients are well incorporated.
- Stuff the Chicken: Generously fill each chicken pocket with the prepared stuffing mixture. Secure the openings with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3 to 4 minutes on each side, until they develop a golden brown crust.
- Bake in Broth: Pour the low-sodium chicken broth around the chicken breasts in the skillet, then drizzle the 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 reaches 165°F (75°C).
- Add Parmesan and Rest: Immediately after removing the chicken from the oven, sprinkle the grated Parmesan cheese evenly over the chicken. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- Make sure to use an oven-safe skillet for searing and baking to avoid transferring the chicken to another dish.
- Check the internal temperature with a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Letting the chicken rest before serving helps keep it juicy and flavorful.
- To keep toothpicks from burning, remove them right after the baking step is complete.
- You can substitute fresh spinach with frozen, thawed and drained thoroughly if fresh is unavailable.
Keywords: stuffed chicken, Ruth's Chris copycat, spinach cream cheese stuffed chicken, baked chicken breast, creamy stuffed chicken
