If you’ve been craving a restaurant-quality dish that feels both indulgent and comforting, you’re in for a treat with this Ruth’s Chris Stuffed Chicken Copycat Recipe. It masterfully combines tender chicken breasts loaded with a creamy blend of spinach, cheeses, and Italian herbs, baked to juicy perfection. This copycat version captures all the delicious flavors and elegance of the original without the hefty price tag or a trip to the steakhouse. Whether you’re cooking for family or impressing friends at dinner, this recipe promises mouthwatering results that’ll have everyone asking for seconds.

The image shows a close-up of a golden brown roasted chicken breast filled with a creamy white cheese and chopped dark green spinach mixture. The chicken skin on top is shiny and slightly crispy with some small browned spots, while the inside looks soft and moist. There is a light golden sauce pooling around the chicken on a white marbled surface. Small bits of green herbs are sprinkled on top for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting this dish right is all about having the right ingredients on hand. Each one plays a crucial role in building layers of flavor, creating creamy textures, and adding vibrant color that turns a simple chicken breast into a gourmet meal. Here’s everything you need to make magic happen in your kitchen:

Boneless, skinless chicken breasts: The perfect canvas for stuffing, providing juicy, lean protein that cooks beautifully.
Cream cheese, softened: Adds a rich, velvety creaminess that binds the stuffing ingredients together.
Fresh spinach, chopped: Offers a pop of green color and a fresh, slightly earthy flavor that balances the richness.
Garlic powder: Infuses subtle aromatic depth and warmth without overpowering the other flavors.
Shredded mozzarella cheese: Melts smoothly, giving the filling a gooey, cheesy texture.
Italian seasoning: A blend of herbs that injects classic Mediterranean flavors with ease.
Olive oil: Helps sear the chicken to a perfect golden brown and adds a fruity, smooth base flavor.
Low-sodium chicken broth: Keeps the chicken moist while adding savory undertones.
Fresh lemon juice: Brightens the dish with zingy acidity, balancing the creamy filling.
Grated Parmesan cheese: A finishing touch that delivers a sharp, salty bite and beautiful crust.

How to Make Ruth’s Chris Stuffed Chicken Copycat Recipe

Step 1: Prepare the Chicken

Start by preheating your oven to 375°F (190°C). Carefully create pockets in each of the chicken breasts by slicing horizontally, making sure not to cut all the way through. These pockets are where the flavorful stuffing will go, so take your time to make a good-sized cavity without compromising the chicken’s structure.

Step 2: Make the Filling

In a mixing bowl, combine softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning. Stir until the mixture is smooth and well incorporated. This filling is the heart of the Ruth’s Chris Stuffed Chicken Copycat Recipe, delivering creamy, cheesy richness with herbal brightness in every bite.

Step 3: Stuff the Chicken

Generously spoon the cheesy spinach mixture into each chicken pocket. Don’t be shy—stuff them well for maximum flavor impact. Once filled, secure each opening with toothpicks to keep the stuffing from escaping during cooking. This little step ensures a tidy presentation and keeps all the deliciousness nestled inside.

Step 4: Sear the Chicken

Heat olive oil in an oven-safe skillet over medium heat. Carefully place the stuffed chicken breasts in the skillet and sear for 3 to 4 minutes on each side until they develop a gorgeous golden-brown crust. This searing helps lock in juices and adds a beautiful layer of flavor and texture you’ll love.

Step 5: Bake to Perfection

Pour the low-sodium chicken broth around the chicken in the skillet and drizzle fresh lemon juice over the top. Then, transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes. Check that the internal temperature of the chicken reaches 165°F (75°C) to ensure it’s perfectly cooked and safe to eat.

Step 6: Add the Final Touch

Once out of the oven, immediately sprinkle the grated Parmesan cheese over each piece. Allow the chicken to rest for 5 minutes so the juices redistribute and the Parmesan slightly melts and forms a savory crust. This finishing touch completes the dish with extra flavor and an irresistible golden topping.

How to Serve Ruth’s Chris Stuffed Chicken Copycat Recipe

Ruth's Chris Stuffed Chicken Copycat Recipe - Recipe Image

Garnishes

A sprinkle of freshly chopped parsley or basil adds a fresh, vibrant touch and beautiful color contrast. For an extra pop, a few lemon wedges on the side invite your diners to add a splash of zesty brightness as they like. These simple garnishes elevate presentation and flavor effortlessly.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes or buttery garlic roasted potatoes, which soak up every bit of the savory juices. Steamed asparagus or a crisp green salad bring freshness and crunch, balancing the richness of the stuffed chicken beautifully.

Creative Ways to Present

For a restaurant-worthy presentation, slice the stuffed chicken breasts at a slight angle to reveal the colorful filling inside. Arrange the slices overlapped on a warm platter, then drizzle with pan juices or a garlic butter sauce. This shows off the layers and invites your guests in for a feast for both eyes and palate.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed chicken in an airtight container and refrigerate for up to 3 days. To maintain moisture, keep the chicken with a little bit of the pan juices or add a splash of broth before storing. This keeps leftovers flavorful and juicy for a quick next-day meal.

Freezing

You can freeze the stuffed chicken before baking by wrapping them tightly in plastic wrap and placing them in a freezer bag. Frozen stuffed chicken breasts will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before cooking.

Reheating

Reheat leftovers gently in a covered skillet over low heat or in the oven at 350°F (175°C) until warmed through. Covering helps keep the chicken tender and prevents the filling from drying out. Avoid microwaving if possible to retain the best texture and flavor.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thoroughly thaw and squeeze out any excess moisture from frozen spinach before mixing it into the filling to avoid soggy chicken.

Is it necessary to use toothpicks?

Toothpicks are highly recommended to secure the stuffing while searing and baking. They help keep the filling intact and ensure the chicken retains its shape.

Can I make this recipe dairy-free?

While it would change the creamy texture, you can substitute the cheeses with dairy-free alternatives and use olive oil or dairy-free sour cream in place of the cream cheese for a similar flavor profile.

What if I don’t have an oven-safe skillet?

No worries! You can sear the chicken in a regular skillet and then transfer the chicken and broth to a baking dish for the oven step. Just be sure the baking dish is deep enough to hold the broth.

How do I know when the chicken is done?

The internal temperature should reach 165°F (75°C). If you don’t have a meat thermometer, bake until the chicken is no longer pink in the center and the juices run clear.

Final Thoughts

This Ruth’s Chris Stuffed Chicken Copycat Recipe is truly a game-changer for home cooks who want to enjoy elegant dining without fuss. It’s straightforward, packed with flavor, and perfect for any occasion when you want to impress. Dive in and make this your new go-to comfort food—you will love how effortlessly it transforms simple ingredients into something spectacular.

Ruth’s Chris Stuffed Chicken Copycat Recipe