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Ruth's Chris style stuffed chicken served on a plate with vegetables.

Stuffed Chicken

A saucy, creamy delight that features perfectly seared chicken stuffed with a blend of spinach, cream cheese, and mozzarella, perfect for impressing at dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Stuffing
  • 2 pieces chicken breasts
  • 1 cup fresh spinach, chopped Use quality fresh spinach for best flavor.
  • 1/2 cup cream cheese, softened If unavailable, can substitute with ricotta.
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Consider seasoning chicken an hour before cooking for better flavor.
  • Olive oil for cooking Use for searing the chicken.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the cream cheese, mozzarella cheese, parmesan cheese, chopped spinach, garlic powder, salt, and pepper. Mix well.
  3. Using a sharp knife, create a pocket in each chicken breast.
  4. Stuff each pocket with the cheese and spinach mixture.
Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden.
  3. Transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is cooked through.
Serving
  1. Serve hot and enjoy your gourmet meal.

Notes

For a fancier presentation, sprinkle fresh herbs on top. Pairs well with a simple side salad or garlicky roasted veggies. Leftovers keep in the fridge for 3-4 days or can be frozen for up to 3 months. Reheat in the oven at 350°F until warmed through.