Ruth’s Chris Stuffed Chicken Copycat Recipe
Introduction
Ruth’s Chris Stuffed Chicken Copycat is a delectable dish that combines tender chicken breasts with a creamy filling of cheese and fresh spinach, delivering an unforgettable flavor experience. This recipe transforms everyday ingredients into a culinary masterpiece, perfect for impressing guests or enjoying a cozy family dinner.
Ingredients
- 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
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Carefully cut a pocket in each chicken breast without slicing all the way through.
- Step 2: In a bowl, mix together softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until well combined.
- Step 3: Generously stuff each chicken pocket with the filling mixture and secure the openings with toothpicks.
- Step 4: Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the stuffed chicken for 3–4 minutes until golden brown.
- Step 5: Pour chicken broth around the chicken in the skillet, drizzle with fresh lemon juice, and bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (75°C).
- Step 6: Remove from oven and immediately sprinkle grated Parmesan cheese over the chicken. Let rest for 5 minutes before serving to lock in the juices.
Tips & Variations
- Substitute mozzarella with gouda or add fresh basil for a flavor twist.
- Make sure to not cut the chicken pocket too wide to keep the stuffing inside while cooking.
- Searing the chicken first adds a beautiful golden color and a delicious depth of flavor.
- Feel free to adjust the amount of garlic powder and Italian seasoning to suit your taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the chicken in the oven at 350°F until heated through to maintain the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is Ruth’s Chris Stuffed Chicken Copycat?
It is a homemade version of a popular restaurant dish featuring boneless chicken breasts stuffed with a creamy mixture of cheese and spinach, baked to juicy perfection.
How can I ensure my chicken stays juicy?
Searing the stuffed chicken before baking seals in the juices and creates a flavorful crust. Also, avoid overbaking by monitoring the internal temperature until it reaches 165°F.
Can I use different cheeses in this recipe?
Yes, you can experiment with cheeses such as gouda, provolone, or fontina to change the flavor and texture of the filling.
What sides pair well with Ruth’s Chris Stuffed Chicken Copycat?
This dish pairs wonderfully with roasted vegetables, garlic mashed potatoes, or a crisp green salad for a balanced meal.
PrintRuth’s Chris Stuffed Chicken Copycat Recipe
Ruth’s Chris Stuffed Chicken Copycat is a delectable dish that combines tender boneless, skinless chicken breasts with a creamy, flavorful filling of cream cheese, fresh spinach, and gooey mozzarella cheese. Enhanced by garlic powder and Italian seasoning, then seared and baked to juicy perfection, this recipe delivers an unforgettable flavor experience that’s perfect for impressing guests or enjoying a cozy family dinner. Finished with a drizzle of lemon juice and a sprinkle of Parmesan cheese, this dish offers stunning presentation and mouthwatering aroma, guaranteed to elevate any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Filling
- 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
Sauce and Finishing
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Prep Your Chicken: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each boneless chicken breast, being careful not to slice all the way through.
- Create Your Delicious Filling: In a mixing bowl, thoroughly combine softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning until well blended.
- Stuff Those Breasts: Generously fill each chicken breast pocket with the prepared cheese and spinach mixture. Secure the openings with toothpicks to hold the stuffing inside while cooking.
- Sear for Flavor: Heat olive oil in an oven-safe skillet over medium heat. Sear each stuffed chicken breast for 3-4 minutes per side, until they develop a golden-brown crust to enhance flavor and texture.
- Bake It Beautifully: Pour the low-sodium chicken broth around the chicken breasts in the skillet and drizzle them with fresh lemon juice. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Add Finishing Touches: Remove the skillet from the oven and immediately sprinkle the stuffed chicken breasts with grated Parmesan cheese. Let the chicken rest for 5 minutes to lock in juices and meld the flavors before serving.
Notes
- For best results, sear the chicken before baking to develop a rich flavor and attractive crust.
- Feel free to substitute mozzarella with gouda or add fresh herbs like basil for variety.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat leftovers in the oven at 350°F until warmed through to maintain texture and taste.
- Letting the chicken rest before serving enhances juiciness and flavor distribution.
- This recipe works well for weeknight dinners, meal prep, special occasions, or outdoor entertaining.
Keywords: Stuffed Chicken, Ruth’s Chris Copycat, Cream Cheese Chicken, Baked Chicken Breast, Spinach Stuffed Chicken, Mozzarella Chicken
