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Delicious stuffed chicken inspired by Ruth's Chris recipe, garnished and plated.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.