Ruth's Chris Stuffed Chicken Copycat
A delightful combination of tender chicken, creamy cheese, and fresh spinach, perfect for family dinners or special occasions.
Ingredients
Stuffing Mixture
- 8 oz cream cheese, softened Use a full-fat variety for creaminess.
- 2 cups fresh spinach, chopped Substitute with kale for a variation.
- 1 cup shredded mozzarella cheese Feel free to mix in your favorite cheese.
- 1 tsp garlic powder Adjust to taste.
- 1 tsp Italian seasoning Or use a blend of your desired herbs.
Chicken and Cooking Essentials
- 4 pieces boneless, skinless chicken breasts Choose uniform sizes for even cooking.
- 2 tbsp olive oil Can substitute with butter for flavor.
- 1 cup low-sodium chicken broth Can use vegetable broth as a substitute.
- 2 tbsp fresh lemon juice Adds brightness to the dish.
- ¼ cup grated Parmesan cheese Add right after baking for extra flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
Cooking
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear both sides of the chicken for 3–4 minutes until golden brown.
- Pour chicken broth around the chicken, drizzle with lemon juice, and bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (75°C).
- Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.
Notes
For a twist, swap spinach for kale or include sun-dried tomatoes in the stuffing. Drizzle with balsamic reduction for presentation.