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Ruth's Chris Stuffed Chicken

A delicious copycat recipe bringing fine dining into your home with creamy cheese and fresh spinach stuffed inside tender chicken breasts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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.
Stuffing ingredients
  • 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.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the softened cream cheese, chopped spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined. Set it aside.
Cooking
  1. Take each chicken breast and cut a pocket in the side without slicing all the way through.
  2. Stuff each pocket with the spinach and cheese mixture until nice and full.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side until golden brown.
  4. Pour the chicken broth and lemon juice into the skillet, then transfer the skillet to the preheated oven.
  5. Bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  6. Before serving, sprinkle grated Parmesan cheese on top for an extra touch of flavor.

Notes

Serve the stuffed chicken hot, drizzled with the pan juices from the skillet. It pairs well with a side of roasted vegetables or a fresh salad. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or use a microwave.