Ever craved a dish so delicious it makes you forget about your diet? Imagine the juiciness of chicken breasts bursting with a creamy, cheesy filling that has just the right herbs to remind you of your favorite restaurant. If that sounds like your kind of comfort food, then you’re in for a treat with this Ruth’s Chris Stuffed Chicken Copycat!

Why Make This Recipe

Who doesn’t love an easy dinner that tastes like it came straight from a fancy restaurant? This copycat recipe comes together without breaking a sweat. You only need one pan for a delicious meal that’ll impress your family or friends, and the cleanup? A breeze! Plus, it’s loaded with goodies like spinach and cheese that’ll make the kiddos forget they’re eating their greens.

Ingredients:

You don’t need fancy stuff — just these basics!

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:

Ready to dive in? Here’s how to make it happen:

Preheat your oven to 375°F (190°C).
Carefully cut pockets in each chicken breast.
In a bowl, mix together cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning until well combined.
Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
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 it rest for 5 minutes before serving.

How to Make Ruth’s Chris Stuffed Chicken Copycat (Overview)

This could be your new weeknight hero! First, preheat your oven while you prepare your chicken. Make a pocket in each breast (don’t worry if they look a bit chubby with all that stuffing!). Next, whip up that creamy goodness in a bowl, stuff it generously, and secure everything with some toothpicks. Fire up that skillet for a quick sear, then let it roast in the oven. Trust me, your kitchen will fill with a scent that’s proof dinner is coming together perfectly! Pro tip: Keep an eye out for that golden-brown sear – that’s where the magic happens!

How to Serve Ruth’s Chris Stuffed Chicken Copycat

Thinking about how to plate this beauty? Serve your stuffed chicken with a side of garlic mashed potatoes or a crisp arugula salad to balance the richness. Visually, the vibrant green spinach peeking out from the chicken against a golden crust is definitely Instagram-worthy. Oh, and don’t forget a drizzle of that chicken broth for added flavor and moisture – it smells divine!

How to Store Ruth’s Chris Stuffed Chicken Copycat

Got leftovers? No problem! Store them in the fridge for about 3–4 days. You can also freeze them for up to 3 months; just be sure to wrap them well. When you’re ready to reheat, look for a warm and inviting 165°F (75°C) to keep that deliciousness intact.

Tips to Make Ruth’s Chris Stuffed Chicken Copycat

Don’t overstuff! Leave a bit of room in the pockets to help them cook evenly.
If you want that stuffing to have extra zing, add some red pepper flakes for a spicy twist.
Let your chicken rest after baking. This step locks in the moisture and flavor – we want the juiciest bites, right?
Swap the mozzarella for cheddar or even feta for a different flavor profile.
For an even creamier stuffing, fold in some sour cream or Greek yogurt.

Variation

Feeling adventurous? How about adding some sun-dried tomatoes or olives to the stuffing for an Italian flair? Or for a vegan twist, you can replace chicken with tofu and use a cashew cream mix instead of cream cheese. The possibilities are endless!

FAQs

Can I prepare the stuffing ahead of time?
Absolutely! You can make the stuffing a day in advance – just keep it covered in the fridge until you’re ready to stuff your chicken.

What can I use instead of chicken breasts?
Try this recipe with chicken thighs for a juicier bite, or even turkey cutlets if you’re in a festive mood!

Can leftovers be frozen?
Yes, you can freeze leftovers. Just ensure they are in an airtight container, and they’ll last about 3 months.

If you’re looking for a dish that’s sure to impress while being comfy enough for a weeknight, you’ve hit the jackpot with this Ruth’s Chris Stuffed Chicken Copycat. 📌 Pin this recipe for your next cozy dinner night!