Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
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.
- 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
