Ruth's Chris Stuffed Chicken Copycat
A creamy, cheesy stuffed chicken breast dish inspired by Ruth's Chris that delivers restaurant-quality flavor at home.
Ingredients
Chicken and Filling Ingredients
- 4 pieces 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 Ingredients
- 2 tbsp olive oil for searing
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese for topping
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry and carefully cut a pocket into the side of each breast.
- In a bowl, stir together the softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until smooth.
- Spoon the filling into each chicken pocket and secure with toothpicks if needed.
Cooking Steps
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear each stuffed chicken breast for 3–4 minutes per side until golden brown.
- Pour chicken broth around the chicken, and drizzle lemon juice over the breasts.
- Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the internal temperature hits 165°F (75°C).
- Remove from the oven and sprinkle grated Parmesan over the hot chicken. Let rest for 5 minutes before serving.
Notes
Serve sliced on a warm platter with pan juices for extra flavor. Pair with mashed potatoes or a light pasta. For leftovers, refrigerate up to 3-4 days or freeze for up to 2 months.