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
Scale
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.
