Introduction

This copycat version of Ruth’s Chris Stuffed Chicken features tender chicken breasts filled with a savory blend of cheeses and spinach. It’s an easy, impressive dish perfect for weeknight dinners or special occasions.

Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe - Recipe Image

Ingredients

2 boneless, skinless chicken breasts
1 cup spinach, chopped
1/2 cup cream cheese, softened
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for cooking

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a bowl, combine the chopped spinach, cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix well until fully incorporated.
Step 3: Carefully cut a pocket into each chicken breast, being cautious not to cut all the way through. Stuff each pocket generously with the cheese and spinach mixture.
Step 4: Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until they develop a golden brown crust.
Step 5: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and juices run clear.
Step 6: Remove from the oven and let the chicken rest for a few minutes before slicing and serving to retain its juices.

Tips & Variations

For added flavor, sprinkle some crushed red pepper flakes into the cheese mixture.
Swap spinach for kale or arugula for a different green twist.
Use fresh mozzarella for a creamier texture in the filling.
Make sure to dry the chicken breasts well before stuffing to prevent excess moisture.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before cooking. Just ensure the pan and oven are properly preheated to get a nice sear and bake.

What can I serve with this stuffed chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal.

Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe

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4.8 from 87 reviews

This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe features juicy chicken breasts stuffed with a creamy spinach and three-cheese mixture, seared to a golden brown and finished in the oven. Perfectly seasoned with garlic and Italian herbs, this dish is a fantastic homemade version of a classic steakhouse favorite.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts

Stuffing

1 cup spinach, chopped
1/2 cup cream cheese, softened
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste

For Cooking

Olive oil for cooking

Instructions

Preheat the oven: Set your oven to 375°F (190°C) so it’s ready to finish cooking the chicken after searing.
Prepare the stuffing: In a mixing bowl, combine chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper until well mixed.
Stuff the chicken breasts: Carefully cut a pocket into each chicken breast by slicing horizontally without cutting all the way through. Stuff each pocket generously with the cheese and spinach mixture.
Sear the chicken: Heat olive oil in a skillet over medium heat and sear each stuffed chicken breast for 3-4 minutes per side until they develop a golden-brown crust.
Bake the chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Rest and serve: Allow the chicken to rest for a few minutes after baking to retain juices before slicing and serving.

Notes

You can substitute fresh spinach with frozen thawed and drained spinach if fresh is unavailable.
Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
For a spicier kick, add a pinch of red pepper flakes to the stuffing mixture.
Leftover stuffed chicken can be stored in the refrigerator for up to 3 days.
To make the it gluten-free, simply confirm all seasonings and cheese are gluten-free certified.

Keywords: stuffed chicken breasts, Ruth’s Chris copycat, spinach and cheese stuffed chicken, baked chicken recipe, easy dinner, creamy stuffed chicken