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Ruth's Chris Stuffed Chicken Copycat

This stuffed chicken copycat recipe combines juicy chicken breasts with a creamy and savory filling, capturing the essence of Ruth's Chris Steak House right in your own kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 392
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces 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 for searing
For baking
  • 1 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • ¼ cup grated Parmesan cheese for topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut pockets in each chicken breast, making sure not to cut all the way through.
  3. In a bowl, mix together cream cheese, chopped spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
  4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
Cooking
  1. Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
  2. 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).
  3. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.

Notes

Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken in a baking dish with a splash of chicken broth. Cover with foil and heat in the oven at 350°F (175°C) until warmed through. It can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.