If you’re craving something truly indulgent yet approachable, the Ruth’s Chris Stuffed Chicken Copycat Recipe is an absolute must-try. This dish takes tender, juicy chicken breasts and fills them with a luscious blend of cream cheese, fresh spinach, and melty mozzarella, transforming a simple dinner into a restaurant-quality experience at home. Every bite bursts with comforting flavors and a perfect balance of creamy and savory goodness that will have everyone asking for seconds. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers that special touch that makes mealtime memorable.
Ingredients You’ll Need
Gathering the right ingredients is the secret behind this recipe’s incredible flavor and texture. Each item plays a role in creating that signature creamy filling and perfectly cooked chicken with a hint of zest.
- 4 boneless, skinless chicken breasts: Choose ones that are evenly sized to ensure even cooking and maximum filling space.
- 8 oz cream cheese, softened: This brings the rich creaminess that forms the base of the stuffing.
- 2 cups fresh spinach, chopped: Adds a fresh, vibrant green color and a boost of nutrients to the filling.
- 1 tsp garlic powder: Infuses the stuffing with warm, savory undertones without overpowering.
- 1 cup shredded mozzarella cheese: Melts beautifully, giving the inside of the chicken that gooey, cheesy goodness everyone loves.
- 1 tsp Italian seasoning: A fragrant blend that ties all the flavors together for that classic Italian-American touch.
- 2 tbsp olive oil: Crucial for the perfect golden sear on the chicken before baking.
- 1 cup low-sodium chicken broth: Keeps the chicken moist and infuses it with subtle savory notes while baking.
- 2 tbsp fresh lemon juice: Adds a bright, tangy lift to balance the richness.
- ¼ cup grated Parmesan cheese: A nutty, salty finish sprinkled on top after baking for added depth and texture.
How to Make Ruth’s Chris Stuffed Chicken Copycat Recipe
Step 1: Prep Your Chicken
Start by preheating your oven to 375°F (190°C) so it’s ready when your chicken is perfectly seared. Next, carefully create pockets in each chicken breast by slicing horizontally, but be sure not to cut all the way through. This simple step is essential because it creates the perfect vessel for all that delicious, cheesy spinach filling.
Step 2: Prepare the Filling
In a medium bowl, combine softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix everything together until uniform. This mixture is what makes the Ruth’s Chris Stuffed Chicken Copycat Recipe stand out—creamy with a hint of herbal aroma and fresh veggies folded in.
Step 3: Stuff the Chicken
Generously fill each chicken pocket with the cream cheese and spinach mixture. Don’t be shy here; the stuffing is the star! Then secure the openings with toothpicks to make sure the filling stays put while cooking. Trust me, this step keeps all those melty flavors neatly inside for maximum deliciousness.
Step 4: Sear the Chicken
Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts carefully and sear each side for 3 to 4 minutes until you see a beautiful golden brown crust. This sizzling step locks in the juices and adds mouthwatering color and flavor to your dish.
Step 5: Bake to Perfection
Once seared, pour the chicken broth around the breasts in the skillet and drizzle fresh lemon juice on top for that subtle citrus kick. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the chicken’s internal temperature hits 165°F (75°C). This gentle baking ensures the chicken is cooked through and tender, while the broth keeps everything moist.
Step 6: Finish with Parmesan
Right after pulling your chicken from the oven, sprinkle the grated Parmesan cheese over each piece. Let it rest for about five minutes; this allows the cheese to slightly melt and the juices to redistribute, making every bite irresistibly juicy and flavorful.
How to Serve Ruth’s Chris Stuffed Chicken Copycat Recipe
Garnishes
Simple garnishes like a sprinkle of fresh parsley or a few lemon wedges not only add a pop of color but also accentuate the zesty brightness in the dish. A light drizzle of quality olive oil can also elevate the presentation and flavor just before serving.
Side Dishes
Pair this stuffed chicken with garlic mashed potatoes or warm, buttery asparagus for a classic combo. If you want a lighter touch, a crisp green salad with a lemon vinaigrette will complement the richness perfectly. The versatility makes this Ruth’s Chris Stuffed Chicken Copycat Recipe fantastic for any occasion.
Creative Ways to Present
For a stunning presentation, slice the chicken breasts crosswise to reveal the creamy filling, fanning the slices out on each plate. Alternatively, serve the whole stuffed breast atop a bed of sautéed spinach or creamy risotto to impress guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, let any leftovers cool completely before placing them in an airtight container. Properly stored in the fridge, they will keep well for 3 to 4 days, making for a convenient next-day meal that tastes just as good.
Freezing
If you want to save some for later, wrap individual stuffed chicken breasts tightly in plastic wrap and then foil, or place in a freezer-safe container. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, bake the chicken uncovered at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave gently, but baking helps retain that lovely seared texture and flavor.
FAQs
Can I use frozen spinach in the filling?
Absolutely! Just make sure to thaw and squeeze out excess water from frozen spinach before mixing it into the filling to avoid sogginess.
Is it possible to make this recipe dairy-free?
Yes, you can substitute cream cheese and mozzarella with dairy-free alternatives, but keep in mind the texture and flavor might vary slightly from the classic Ruth’s Chris Stuffed Chicken Copycat Recipe.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer inserted into the thickest part of the chicken; it should register 165°F (75°C) to be considered safe to eat.
Can I prepare the chicken ahead of time and bake later?
You can stuff and sear the chicken breasts ahead, then refrigerate them for up to 24 hours before baking. Just bring them to room temperature before placing them in the oven.
What can I serve if I want a gluten-free meal?
This recipe is naturally gluten-free as long as your chicken broth and seasonings don’t contain gluten. Pair it with gluten-free grains like quinoa or roasted vegetables for a hearty meal.
Final Thoughts
Giving the Ruth’s Chris Stuffed Chicken Copycat Recipe a try in your own kitchen is like inviting a little elegance and comfort into your everyday meals. It’s easy enough for a weeknight, yet special enough to impress guests. The creamy, cheesy filling with tender, juicy chicken creates a perfect harmony of flavors that will quickly become a beloved staple. Go ahead and make it soon — your taste buds will thank you for this delightful discovery!
Print
Ruth’s Chris Stuffed Chicken Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
A delicious copycat recipe of Ruth’s Chris Stuffed Chicken, featuring tender chicken breasts stuffed with a creamy blend of cream cheese, spinach, and mozzarella, seared to golden perfection and baked with a savory broth and lemon juice, then finished with a touch of Parmesan cheese.
Ingredients
Chicken and Stuffing
- 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
Cooking and Garnish
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast to create space for stuffing.
- Prepare Stuffing Mixture: In a bowl, combine softened cream cheese, chopped spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until well incorporated.
- Stuff Chicken: Generously stuff each chicken pocket with the prepared cheese and spinach mixture, and secure the openings with toothpicks to prevent the filling from spilling out during cooking.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the stuffed chicken breasts for 3 to 4 minutes, or until a golden brown crust forms.
- Add Broth and Bake: Pour low-sodium chicken broth around the chicken in the skillet, drizzle fresh lemon juice over the top, then transfer to the preheated oven. Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Finish and Rest: Remove the skillet from the oven and sprinkle the grated Parmesan cheese over the chicken breasts. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Ensure chicken pockets are deep enough to hold the filling but not cut all the way through.
- Use toothpicks to keep the filling securely inside during cooking.
- Check internal temperature with a meat thermometer for food safety.
- Letting the chicken rest after baking keeps it juicy and tender.
- Fresh spinach can be substituted with frozen spinach if well-drained.
- Feel free to adjust the garlic powder and Italian seasoning to taste.
