Description

This copycat recipe for Ruth’s Chris Stuffed Chicken features boneless, skinless chicken breasts stuffed with a creamy mixture of cream cheese, fresh spinach, mozzarella, and Italian seasoning. The chicken is seared to golden perfection on the stovetop, then baked in the oven with chicken broth and lemon juice for juicy, flavorful results. Topped with Parmesan cheese, this dish is a rich and satisfying meal perfect for dinner.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts

Stuffing:

8 oz cream cheese, softened
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp Italian seasoning

Cooking and Topping:

2 tbsp olive oil
1 cup low-sodium chicken broth
2 tbsp fresh lemon juice
¼ cup grated Parmesan cheese

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Instructions

Prepare Chicken Pockets: Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast, making sure not to cut all the way through.
Make Stuffing Mixture: In a bowl, mix together the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until all ingredients are well combined.
Stuff Chicken Breasts: Generously stuff each chicken pocket with the cream cheese mixture, then secure the openings with toothpicks to keep the filling inside during cooking.
Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts on both sides for 3–4 minutes each until they develop a golden brown crust, which helps lock in the juices.
Add Liquid and Bake: Pour the low-sodium chicken broth around the chicken in the skillet (not over the chicken), drizzle the lemon juice on top, and transfer the skillet to the preheated oven. Bake uncovered for 25–30 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
Finish and Rest: Remove the skillet from the oven and immediately sprinkle grated Parmesan cheese over the chicken breasts. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the cheese to slightly melt.

Notes

Ensure chicken breasts are of even thickness for uniform cooking.
Use a meat thermometer to check for doneness to prevent under or overcooking.
Substitute fresh spinach with frozen, thawed and drained spinach if fresh is unavailable.
Remove toothpicks before serving to avoid any choking hazards.
Serve alongside a fresh salad or steamed vegetables for a balanced meal.