Why Make This Recipe

Ruth’s Chris Stuffed Chicken Copycat is a delicious and satisfying dish that brings the taste of a fine dining experience right into your home. This recipe combines juicy chicken breasts with a creamy, cheesy filling and fresh spinach, making it a delightful meal that everyone will love. It’s perfect for family dinners or special occasions when you want to impress your guests without spending hours in the kitchen.

How to Make Ruth’s Chris Stuffed Chicken Copycat

Ingredients:

• 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
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat your oven to 375°F (190°C).
2. Carefully cut pockets in each chicken breast.
3. In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
6. 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).
7. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.

How to Serve Ruth’s Chris Stuffed Chicken Copycat

You can serve this delicious stuffed chicken with a side of steamed vegetables, mashed potatoes, or a fresh salad. A drizzle of the pan sauce over the chicken can also add an extra layer of flavor.

How to Store Ruth’s Chris Stuffed Chicken Copycat

To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the cooked chicken by wrapping it tightly in plastic wrap, then placing it in a freezer-safe container. It will keep well for up to 3 months.

Tips to Make Ruth’s Chris Stuffed Chicken Copycat

• Make sure the cream cheese is softened to make mixing easier.
• Don’t overstuff the chicken pockets; secure them tightly to avoid spills.
• For added flavor, consider marinating the chicken breasts in lemon juice and herbs for a few hours before cooking.
• You can also experiment by adding other ingredients to the stuffing, like sun-dried tomatoes or different cheeses.

Variation

For a healthier version, you can substitute low-fat cream cheese and use chicken breasts that are grilled instead of baked. You could also make this recipe using turkey breasts for a different take!

FAQs

1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before preparing the dish.

2. What can I use instead of spinach?
You can use other leafy greens like kale or Swiss chard if you prefer.

3. How do I know when the chicken is cooked?
The chicken is safe to eat when its internal temperature reaches 165°F (75°C). You can use a meat thermometer to check.

Ruth’s Chris Stuffed Chicken Copycat

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• Author: make-recipe
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

Print Recipe

Description

A delicious and satisfying dish featuring juicy chicken breasts stuffed with a creamy, cheesy filling and fresh spinach.

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Ingredients

Scale 1x2x3x

• 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
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• ¼ cup grated Parmesan cheese

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully cut pockets in each chicken breast.
3. In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
6. 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).
7. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.

Notes

For extra flavor, consider marinating the chicken breasts in lemon juice and herbs before cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 100mg