If you’ve ever been captivated by the elegant flavors of Ruth’s Chris Steak House, then you’re in for a real treat with this Ruth’s Chris Stuffed Chicken Copycat Recipe. It’s a delightful spin on classic stuffed chicken that brings creamy, garlicky spinach and gooey mozzarella cheese stuffed inside tender chicken breasts, all finished with a rich Parmesan sprinkle. This recipe is approachable yet impressive, perfect for a cozy dinner or when you want to wow guests without rushing through complicated steps. Every bite bursts with flavor, balancing creamy textures with fresh, bright notes from a splash of lemon juice. Trust me, once you master this copycat dish, it will become a cherished favorite in your home kitchen.
Ingredients You’ll Need
These ingredients may seem simple, but they each play a key role in creating the luscious layers of flavor and satisfying texture that make this dish so irresistible. From the tender chicken breasts forming the perfect pocket to the fresh spinach adding color and nutrients, every component is essential for that authentic taste.
- 4 boneless, skinless chicken breasts: The perfect canvas for stuffing, juicy and mild in flavor.
- 8 oz cream cheese, softened: Adds a creamy, smooth texture that helps bind the filling.
- 2 cups fresh spinach, chopped: Bright, fresh flavor and a touch of vibrant green color.
- 1 tsp garlic powder: Gives an aromatic and savory undertone to the stuffing.
- 1 cup shredded mozzarella cheese: Melts beautifully for gooey, cheesy goodness inside.
- 1 tsp Italian seasoning: A blend of herbs that enhances the overall flavor profile with a Mediterranean touch.
- 2 tbsp olive oil: For perfectly searing the chicken to a golden, flavorful crust.
- 1 cup low-sodium chicken broth: Keeps the chicken moist as it bakes and infuses subtle richness.
- 2 tbsp fresh lemon juice: Adds a bright, tangy finish that lightens up the dish.
- ¼ cup grated Parmesan cheese: A salty, nutty topping that melts into a delightful crust after baking.
How to Make Ruth’s Chris Stuffed Chicken Copycat Recipe
Step 1: Prepare the Chicken Pockets
Begin by preheating your oven to 375°F (190°C). With a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. These pockets will hold the delicious filling and keep it all locked inside as it cooks.
Step 2: Mix the Creamy Filling
In a mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella, garlic powder, and Italian seasoning. Stir everything thoroughly so the flavors meld into a smooth, cheesy mixture that’s perfectly seasoned and ready to stuff into the chicken.
Step 3: Stuff Each Chicken Breast
Generously stuff each pocket with the cream cheese and spinach mixture, making sure every bite will have that creamy filling. Secure the openings with toothpicks to keep the filling from escaping during cooking—this step is crucial to maintain the dish’s beautiful presentation.
Step 4: Sear the Chicken
Heat the olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear each side for 3 to 4 minutes, until they develop a gorgeous golden-brown crust. This searing step locks in moisture and adds a rich, roasted flavor that you’ll love.
Step 5: Bake to Perfection
Pour the chicken broth into the skillet around the chicken breasts, then drizzle on the fresh lemon juice. Transfer the skillet to the preheated oven and bake uncovered for about 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s perfectly cooked and juicy throughout.
Step 6: Finish with Parmesan and Rest
Once you remove the skillet from the oven, sprinkle the grated Parmesan cheese evenly over the stuffed chicken breasts. Let the chicken rest for about 5 minutes—this step lets the juices redistribute, resulting in a tender and mouthwatering dish ready to serve.
How to Serve Ruth’s Chris Stuffed Chicken Copycat Recipe
Garnishes
Fresh herbs like chopped parsley or basil beautifully complement this dish and add a burst of color to the plate. A light sprinkle of cracked black pepper or a drizzle of extra virgin olive oil can also elevate each serving, providing an inviting aroma and a polished look.
Side Dishes
This stuffed chicken shines alongside simple sides that don’t overpower its savory flavors. Garlic mashed potatoes, steamed asparagus, or a crisp arugula salad bring balance and textural contrast, making for a full and satisfying meal that feels indulgent yet balanced.
Creative Ways to Present
For a dinner party, try slicing the stuffed chicken into medallions to showcase the cheesy spinach filling. Serve on a bed of creamy polenta or alongside a vibrant roasted vegetable medley. This recipe’s elegant appearance means it pairs wonderfully with wine and festive table settings.
Make Ahead and Storage
Storing Leftovers
Leftover Ruth’s Chris Stuffed Chicken Copycat Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the chicken and any sauce separate if possible to maintain the best texture.
Freezing
You can freeze the stuffed chicken before baking: wrap each stuffed breast tightly in plastic wrap and aluminum foil, then place in a freezer bag. Frozen chicken will keep well up to 2 months. Thaw in the fridge overnight before cooking as directed.
Reheating
To reheat leftovers, warm them gently in a 350°F (175°C) oven for about 15 minutes or until heated through. This method helps preserve the texture and prevents the chicken from drying out. Avoid microwaving if possible, as it can cause uneven heating.
FAQs
Can I use frozen spinach in this recipe?
Yes, you can substitute fresh spinach with frozen, but be sure to thaw and squeeze out all excess moisture to prevent a watery filling that might affect the texture of your stuffed chicken.
What can I do if I don’t have cream cheese on hand?
Cream cheese is central to the creamy filling, but you could try ricotta or mascarpone as alternatives for a slightly different texture and flavor profile, keeping the filling rich and smooth.
Is it necessary to use toothpicks?
Toothpicks help keep the stuffed chicken intact while cooking, so they’re highly recommended. Just remember to remove them before serving to avoid any mishaps.
Can I make this recipe dairy-free?
To make it dairy-free, you’d need to replace cream cheese, mozzarella, and Parmesan with suitable non-dairy alternatives. Keep in mind this will change the classic flavor and creamy texture, but it’s definitely possible with the right products.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (75°C). This ensures juicy, thoroughly cooked meat without drying it out.
Final Thoughts
This Ruth’s Chris Stuffed Chicken Copycat Recipe is a wonderful dish that combines simplicity with elegance. Every step, from prepping the filling to baking the chicken, is tailored to create a memorable meal loaded with comforting flavors and delightful textures. I encourage you to give this recipe a try—you’ll soon see why it’s a beloved favorite that brings a touch of restaurant magic right to your dining table. Happy cooking!
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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
Description
This copycat recipe for Ruth’s Chris Stuffed Chicken features juicy chicken breasts stuffed with a creamy mixture of cream cheese, spinach, mozzarella, and Italian herbs. Searing the chicken before baking locks in the flavors and ensures a golden-brown crust, while baking in a flavorful broth keeps the chicken tender and moist. Topped with Parmesan cheese, this elegant yet easy-to-make dish is perfect for a family dinner or special occasion.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Stuffing Mixture
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Carefully cut pockets into each boneless, skinless chicken breast to create space for the stuffing.
- Make Stuffing Mixture: In a bowl, combine softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix thoroughly until evenly blended.
- Stuff Chicken: Generously fill each chicken pocket with the prepared cream cheese and spinach mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear each side for 3–4 minutes until golden brown, which helps lock in moisture and flavor.
- Bake Chicken: Pour low-sodium chicken broth around the chicken breasts in the skillet and drizzle fresh lemon juice over the chicken. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Add Parmesan and Rest: Remove the chicken from the oven, sprinkle grated Parmesan cheese over the top, and let it rest for 5 minutes before serving to allow the juices to redistribute for a juicy, tender bite.
Notes
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C).
- Be careful when cutting the pockets in the chicken breasts to avoid puncturing through to the other side.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and squeeze out excess moisture before mixing.
- For a crispier top, you can broil the chicken for 1-2 minutes after adding the Parmesan cheese, watching closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
