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Ruth's Chris stuffed chicken copycat recipe plated with garnish

Ruth's Chris Stuffed Chicken Copycat

This delicious chicken dish features juicy chicken breasts stuffed with a creamy, cheesy filling, perfect for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 390
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  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, garlic powder, and Italian seasoning until well combined.
  4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
Cooking
  1. Heat olive oil in an oven-safe skillet over medium heat.
  2. Sear both sides of the chicken for 3–4 minutes until golden brown.
  3. 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).
  4. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let it rest for 5 minutes before serving.

Notes

Don't overstuff the pockets to allow even cooking. Let the chicken rest after baking to lock in moisture. Feel free to swap mozzarella for other cheeses and add ingredients like sun-dried tomatoes for variation.