Ever bitten into a stuffed chicken that whisked you straight to flavor town?
If you’ve ever visited Ruth’s Chris Steakhouse, you might have accepted their stuffed chicken into your favorites list. Here’s the thing: you don’t need to book a reservation to enjoy that experience now! This Ruth’s Chris Stuffed Chicken Copycat recipe gives you all that creamy, cheesy goodness in the comfort of your own kitchen. Plus, it’s super easy and quick to whip together. Sounds like a win, right?
Why make this recipe
Why put on pants and brave the crowds when you can enjoy gourmet flavors at home? Here are a couple of reasons you’ll love this dish:
- Easy Cleanup: Only one skillet is involved. Yep, no marathon dishwashing session afterward!
- Family-Friendly: Everyone, even the picky eaters, will be begging for seconds. Who could resist cheese-stuffed chicken?
Seriously, when it comes to delicious dinners, this recipe is the MVP. 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
Follow these steps to make a stuffed chicken masterpiece:
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
- 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).
- Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let it rest for 5 minutes before serving.
How to make Ruth’s Chris Stuffed Chicken Copycat (Overview)
Making this stuffed chicken is as easy as 1-2-3! First, you’re gonna create those little pockets in the chicken. Don’t worry, it’s less scary than it sounds. Then, whip up the creamy filling—something about mixing cream cheese with spinach and mozzarella just feels like magic. Stuff those pockets generously because who doesn’t want a cheesy explosion? Finally, sear the chicken to golden perfection, toss it in the oven, and voilà! You’ve got a chicken that’s ready to impress. Pro tip: Don’t skip resting the chicken! It keeps all the flavors and juices inside. Yum! 😋
How to serve Ruth’s Chris Stuffed Chicken Copycat
Serve this divine dish with a side of crispy roasted vegetables or creamy mashed potatoes for a colorful plate. Imagine cutting into the chicken and watching that gooey cheese ooze out—it’s a sight to behold! The aroma wafting through your kitchen will have everyone lining up for a taste. Trust me, your dinner table won’t look the same again.
How to store Ruth’s Chris Stuffed Chicken Copycat
Got leftovers? No problem! This stuffed chicken keeps well in the fridge for 3–4 days. Just make sure you store it in an airtight container. For the ultimate convenience, it also freezes beautifully! Just pop it in a freezer-safe bag and it will last up to 3 months. To reheat, just stick it in the oven at 350°F (175°C) until warmed through.
Tips to make Ruth’s Chris Stuffed Chicken Copycat
Here are a few insider tricks to elevate your dish:
- Use fresh spinach if possible; it adds a lot more flavor than frozen.
- You can swap mozzarella for any cheese you love. Cheddar, anyone?
- Make sure your cream cheese is softened for an easy mixing experience.
- Cooking time may vary based on your chicken’s thickness—so keep that thermometer handy!
Variation
Want to jazz things up? Try adding some sun-dried tomatoes or a splash of hot sauce to the cheese filling for a kick. You can even make it vegetarian by using stuffed mushrooms instead of chicken! The possibilities are endless.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time as thighs might take a bit longer.Can I make this ahead of time?
Yep! You can prepare and stuff the chicken, store it in the fridge, and just pop it in the oven when you’re ready to eat.What can I substitute for cream cheese?
Greek yogurt or ricotta can work as lighter alternatives!
So, are you ready to serve up some deliciousness? Let’s get cooking!
📌 Pin this recipe for your next cozy dinner night!
Stuffed Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 oz cream cheese, softened Make sure it's softened for easy mixing.
- 2 cups fresh spinach, chopped Using fresh spinach adds more flavor.
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese Can substitute with other cheeses like cheddar.
- 1 tsp Italian seasoning
Cooking Ingredients
- 2 tbsp olive oil For searing the chicken.
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice Adds brightness to the dish.
- ¼ cup grated Parmesan cheese Sprinkle over the chicken after baking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
Cooking
- Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
- 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).
- Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let it rest for 5 minutes before serving.
Notes
Printable Recipe Card
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