Ruth's Chris Stuffed Chicken Copycat
This delightful twist on the classic Ruth's Chris dish features tender chicken breasts stuffed with a creamy filling of cream cheese, spinach, and mozzarella, making for a mouthwatering meal perfect for any occasion.
Ingredients
For the stuffing
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped Fresh spinach is recommended for the best flavor.
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¼ cup grated Parmesan cheese
For the chicken
- 4 pieces boneless, skinless chicken breasts Make shallow pockets for stuffing.
- 2 tbsp olive oil For searing the chicken.
- 1 cup low-sodium chicken broth Helps keep chicken moist.
- 2 tbsp fresh lemon juice Adds brightness to the dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets into the chicken breasts without cutting all the way through.
- In a mixing bowl, combine cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix until well blended and creamy.
- Generously fill the chicken pockets with the stuffing. Secure with toothpicks if necessary.
Cooking
- Heat olive oil in an oven-safe skillet over medium heat. Sear each side of the stuffed chicken for 3-4 minutes until golden brown.
- Pour chicken broth around the chicken in the skillet and drizzle lemon juice over the top.
- Bake uncovered in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Sprinkle grated Parmesan cheese over the chicken immediately after removing from the oven. Let rest for 5 minutes before serving.
Notes
Serve with roasted vegetables or a fresh salad. For variations, consider using different cheese or adding cooked chicken to the stuffing.