Irresistible 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
Scale
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
