Ruth’s Chris Stuffed Chicken Copycat

why make this recipe

Ruth’s Chris Stuffed Chicken has a delicious blend of flavors that can make any dinner special. This copycat version lets you enjoy a mouth-watering meal at home without the need for a restaurant visit. It features creamy cheese and fresh spinach, making it a satisfying dish that’s sure to impress family and friends.

how to make Ruth’s Chris Stuffed Chicken

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

Directions:

1. Preheat your oven to 375°F (190°C).
2. Carefully cut pockets in each chicken breast.
3. In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure the openings with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
6. Pour chicken broth around the chicken, drizzle with lemon juice, and bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (75°C).
7. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.

Print

how to serve Ruth’s Chris Stuffed Chicken

Serve Ruth’s Chris Stuffed Chicken hot from the oven, paired with your favorite side dishes. It goes great with roasted vegetables, a fresh salad, or some buttery mashed potatoes. Don’t forget to drizzle some of the savory chicken broth over everything for extra flavor!

how to store Ruth’s Chris Stuffed Chicken

To store leftovers, let the stuffed chicken cool completely. Then, place it in an airtight container and refrigerate. It can last for 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven.

tips to make Ruth’s Chris Stuffed Chicken

• Make sure to season your chicken breasts with salt and pepper before cooking to enhance the flavor.
• Use fresh spinach for a better texture and taste. If using frozen, be sure to thaw and drain it well.
• Experiment with different cheeses like cheddar or feta for a unique flavor twist.
• Don’t rush the searing step; it helps seal in the juices and adds a nice color to the chicken.

variation (if any)

You can change up the stuffing by adding other ingredients like sun-dried tomatoes, artichokes, or different herbs. For a lighter version, you can skip the cream cheese and use a mixture of herbs and spices with a little Greek yogurt for creaminess.

For more recipes follow me in Facebook and Pinterest.

Enjoy warm, cozy sweetness with Cinnamon Pancakes.
Indulge in fresh berry flavor with our Strawberry Pancake Recipe.
Make soft, fluffy Pancakes Without Milk using simple pantry staples.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well for this recipe. They may take a little longer to cook, so check the temperature before serving.

2. Can I prepare this dish ahead of time?

Absolutely! You can prepare and stuff the chicken earlier in the day. Just cover and refrigerate until you’re ready to cook it.

3. What should I do if I don’t have an oven-safe skillet?

If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish to finish cooking in the oven.