Ruth’s Chris Stuffed Chicken Copycat

Ever bitten into a juicy, cheesy pocket of deliciousness that made your heart soar?

Imagine indulging in a dish reminiscent of a fancy night out, right in your own kitchen. Ruth’s Chris Stuffed Chicken Copycat brings that restaurant-quality comfort food straight to your table without breaking the bank or spending hours in the kitchen. This creamy, baked wonder is loaded with spinach and cheese, making it both decadent and satisfying—a meal that tickles your taste buds and warms your soul. Let’s dive into this culinary joyride!

Why make this recipe

If you’re looking for reasons to whip up this delight, here are a few that’ll make you want to skip takeout tonight:

• Quick and Easy: In about 45 minutes, you can serve up a delightful meal that screams indulgence.
• One-Pan Wonder: Less mess means more time for you. Who doesn’t love an easy cleanup?
• Family-Friendly: Even the pickiest eaters will want seconds! Plus, it’s a great way to sneak in some greens.

Ingredients

You don’t need fancy stuff—just these basics!

• 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

Ready to become a kitchen rockstar? Let’s get cooking!

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, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure 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 it rest for 5 minutes before serving.

How to make Ruth’s Chris Stuffed Chicken Copycat (Overview)

Picture this: you’re creating a dish that’s a feast for the eyes and the palate. Start by prepping the chicken breasts, making pockets for that creamy goodness. Then, mix up your cheesy filling—easy peasy! Once you’ve stuffed those chicken beauties, give them a quick sear for some golden magic. Top it off in the oven for a melt-in-your-mouth experience. And remember, don’t skip the Parmesan; it’s the cherry on top!

How to serve Ruth’s Chris Stuffed Chicken Copycat

Serve this stuffed chicken alongside a vibrant salad or some roasted vegetables for a delightful crunch. Picture a colorful plate brimming with greens and the warm aroma of the stuffed chicken wafting around the room. You might want to drizzle a little more lemon juice for that zing or garnish with fresh herbs for a beautiful finish. It’s not just a meal; it’s an experience! 🌿

How to store Ruth’s Chris Stuffed Chicken Copycat

Leftovers? Yes, please! This mouthwatering dish keeps well in the fridge for about 3–4 days. When you’re ready to indulge again, simply reheat it in the oven or microwave until heated through. Want to prep ahead for a busy week? You can stuff and sear the chicken in advance and bake it right before serving!

Tips to make Ruth’s Chris Stuffed Chicken Copycat

Here are some insider tricks to up your game:

• Don’t rush the searing process! A good golden crust adds flavor.
• Experiment with different cheeses—pepper jack for a kick, anyone?
• If you want a lighter version, consider using turkey or even tofu for stuffing.

Variation

Feeling adventurous? Spice things up by adding sun-dried tomatoes or swapping the spinach for sautéed mushrooms. Want a vegan twist? Try using a plant-based cream cheese and substitute chicken with portobello mushrooms. The world is your oyster…or should I say chicken?

FAQs

Can I use frozen chicken breasts?
Sure, just make sure they’re thawed before stuffing them!

Is there a way to make it gluten-free?
Absolutely! Just ensure your chicken broth and any added sauces are gluten-free.

Can I prepare this ahead of time?
You bet! Stuff and sear the chicken the day before, then bake it when you’re ready to eat.

📌 Pin this recipe for your next cozy dinner night!

Ruth's Chris Stuffed Chicken Copycat

This creamy, baked chicken dish is loaded with spinach and cheese, bringing restaurant-quality comfort food to your kitchen in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken and Filling

• 4 pieces 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

Cooking Ingredients

• 2 tbsp olive oil For searing the chicken
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese For topping

Method

 

Preparation

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, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.

Cooking

1. Heat olive oil in an oven-safe skillet over medium heat.
2. Sear both sides of the chicken for 3–4 minutes until golden brown.
3. 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).
4. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let it rest for 5 minutes before serving.

Notes

Serve with a side salad or roasted vegetables. For added flavor, drizzle with more lemon juice and garnish with fresh herbs.