Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
Introduction
This Irresistible Ruth’s Chris Stuffed Chicken recipe brings rich, cheesy flavors wrapped inside tender chicken breasts. It’s a perfect dish for a special dinner or when you want to impress guests with a flavorful homemade meal.
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, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix well until evenly blended.
- Step 3: Carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket with the prepared 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 golden brown.
- Step 5: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Step 6: Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve warm and enjoy.
Tips & Variations
- Use fresh spinach for a brighter flavor, or try kale as a hearty substitute.
- Add a pinch of crushed red pepper to the filling for a subtle kick.
- For extra richness, drizzle some melted butter over the chicken before baking.
- Try swapping mozzarella for Monterey Jack or provolone for a different cheese twist.
Storage
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or oven until heated through to avoid drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the chicken ahead of time?
Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free Italian seasoning and check that your cheeses have no additives containing gluten.
PrintIrresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
This copycat recipe for Ruth’s Chris Stuffed Chicken features juicy boneless chicken breasts stuffed with a creamy blend of spinach, cream cheese, mozzarella, Parmesan, and garlic, seasoned with Italian herbs. The chicken is first seared to golden perfection on the stovetop and then baked to lock in flavors, resulting in a rich, satisfying entrée perfect for a special dinner or cozy night in.
- 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
Chicken
- 2 boneless, skinless chicken breasts
Cheese Filling
- 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
Cooking
- Olive oil for cooking
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Prepare Filling: In a medium bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly to create a creamy stuffing.
- Stuff Chicken: Carefully cut a pocket into each chicken breast by slicing horizontally without cutting all the way through. Stuff the pockets generously with the prepared cheese and spinach mixture.
- Sear Chicken: Heat olive oil in a skillet over medium heat. Place the stuffed chicken breasts into the skillet and sear for 3-4 minutes on each side until they become golden brown, developing a flavorful crust.
- Bake Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes until the chicken is fully cooked through and the filling is hot and melty.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes. Slice and serve warm for the best flavor and texture.
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking.
- Use fresh spinach or thawed frozen spinach that is well-drained to avoid excess moisture in the filling.
- For a crispier sear, pat chicken dry before adding olive oil to the skillet.
- You can substitute mozzarella with provolone or another mild melting cheese if preferred.
- Letting the chicken rest after baking helps retain juices and improves tenderness.
- Adjust seasoning in the filling to taste, especially salt and pepper.
Keywords: Ruth’s Chris, stuffed chicken, copycat recipe, spinach, cream cheese, mozzarella, Parmesan, Italian seasoning, baked stuffed chicken, skillet seared chicken
