Stuffed Chicken
Enjoy a gourmet experience at home with this easy and delicious copycat recipe for Ruth's Chris Stuffed Chicken, filled with creamy, cheesy goodness.
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
Serve with a side of crispy roasted vegetables or creamy mashed potatoes for a colorful plate. Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to 3 months.