Ruth's Chris Stuffed Chicken Copycat
Recreate the flavorful and creamy Ruth's Chris Stuffed Chicken at home, featuring juicy chicken breasts filled with a rich cheese and spinach mixture.
Servings: 4 servings
Calories: 480kcal
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Tender and juicy, ideal for stuffing.
- 2 tablespoons olive oil For searing, providing a beautiful golden crust.
- 1 cup low-sodium chicken broth Keeps everything moist and adds flavor.
- 2 tablespoons fresh lemon juice Adds a zesty brightness to enhance the dish.
- ¼ cup grated Parmesan cheese Adds a salty finish, perfect for garnish.
For the Filling
- 8 ounces cream cheese, softened Rich and creamy; the heart of the filling.
- 2 cups fresh spinach, chopped Vibrant and nutritious, adding a fresh kick.
- 1 cup shredded mozzarella cheese Gooey and melty; ties the filling together.
- 1 teaspoon garlic powder Enhances the dish’s depth.
- 1 teaspoon Italian seasoning A blend of herbs that evokes warmth and comfort.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together the softened cream cheese, chopped spinach, shredded mozzarella cheese, 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 and sear both sides of the chicken for 3-4 minutes until golden brown.
- Pour the chicken broth around the chicken and drizzle with fresh lemon juice.
- 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
Ensure your cream cheese is at room temperature for easy mixing. Always check the internal temperature of the chicken for safety. Patience is key when allowing the dish to rest post-baking.