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Ruth’s Chris Stuffed Chicken Copycat
Caroline

Ruth’s Chris Stuffed Chicken Copycat

This Ruth’s Chris stuffed chicken copycat features juicy chicken breasts filled with creamy spinach and cheese, then seared and baked to golden perfection for a restaurant-style dinner at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large boneless, skinless chicken breasts
  • 8 oz cream cheese, softened
  • 2 cups fresh spinach, finely 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
  • 1/4 cup grated Parmesan cheese

Equipment

  • Sharp knife
  • mixing bowl
  • Oven-safe skillet
  • Toothpicks
  • oven

Method
 

  1. Preheat oven to 375°F (190°C). Cut a deep pocket into each chicken breast without slicing all the way through.
  2. In a mixing bowl, combine cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning until smooth.
  3. Spoon the filling evenly into each chicken pocket and secure with toothpicks.
  4. Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 3–4 minutes per side until golden.
  5. Pour chicken broth into the skillet around the chicken and drizzle lemon juice over the top.
  6. Transfer skillet to the oven and bake uncovered for 25–30 minutes until chicken is cooked through.
  7. Remove from oven, sprinkle with Parmesan cheese, and allow to rest for 5 minutes before serving.

Notes

For extra moisture, spoon pan juices over the chicken before serving. Remove toothpicks before plating. This dish pairs well with both casual and elegant side dishes.