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Why make this recipe

Ruth’s Chris Stuffed Chicken Copycat brings the famous restaurant experience right into your home. It is a delightful dish that combines tender chicken with a rich and creamy filling. Making this dish allows you to enjoy the flavors of your favorite steakhouse without the need for a reservation. This recipe is perfect for impressing guests or treating yourself and your family to a delicious meal.

How to make Ruth’s Chris Stuffed Chicken

Making this stuffed chicken is straightforward and rewarding. Follow these easy steps to create a filling meal that captures the essence of Ruth’s Chris.

Ingredients:

4 pieces boneless, skinless chicken breasts (Tender and juicy, ideal for stuffing.)
2 tablespoons olive oil (For searing, providing a beautiful golden crust.)
1 cup low-sodium chicken broth (Keeps everything moist and adds flavor.)
2 tablespoons fresh lemon juice (Adds a zesty brightness to enhance the dish.)
¼ cup grated Parmesan cheese (Adds a salty finish, perfect for garnish.)
8 ounces cream cheese, softened (Rich and creamy; the heart of the filling.)
2 cups fresh spinach, chopped (Vibrant and nutritious, adding a fresh kick.)
1 cup shredded mozzarella cheese (Gooey and melty; ties the filling together.)
1 teaspoon garlic powder (Enhances the dish’s depth.)
1 teaspoon Italian seasoning (A blend of herbs that evokes warmth and comfort.)

Directions:

Preparation: Preheat your oven to 375°F (190°C). Take the chicken breasts and carefully slice a pocket into each one, making sure not to cut all the way through.
In a mixing bowl, combine cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning. Mix well until combined.
Stuff each chicken breast with the cheese mixture. Use toothpicks to secure the openings if needed.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.
Pour the chicken broth and lemon juice over the seared chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Once removed from the oven, sprinkle with grated Parmesan cheese before serving.

How to serve Ruth’s Chris Stuffed Chicken

Serve your stuffed chicken warm out of the oven. This dish pairs wonderfully with a side of steamed vegetables or a fresh salad. You could also serve it over a bed of rice or pasta to soak up the delicious juices.

How to store Ruth’s Chris Stuffed Chicken

If you have leftovers, store the chicken in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, place the chicken in a microwave or oven until heated through.

Tips to make Ruth’s Chris Stuffed Chicken

Make sure your cream cheese is softened so that it mixes easily with the other ingredients.
Do not overstuff the chicken to prevent any filling from leaking out during cooking.
Adjust the seasoning according to your taste. You can add a pinch of red pepper flakes for a bit of heat.

Variation

Feel free to switch up the filling by adding ingredients like sun-dried tomatoes or artichoke hearts. You can also use different cheeses like feta or gouda for unique flavor profiles.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well too. They are juicier and can make for an even more flavorful dish.

What can I substitute for spinach?
You can use other greens like kale or kale-like Swiss chard for a similar nutritional boost.

Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken before baking. Wrap each piece tightly in plastic wrap followed by aluminum foil, and store in the freezer for up to 3 months. Cook from frozen; just add extra time in the oven.