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
Scale
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.
