Ruth's Chris Stuffed Chicken

This flavorful Ruth’s Chris stuffed chicken copycat brings that classic steakhouse decadence right to your home kitchen. Creamy filling packed with cheese and spinach gets tucked into juicy chicken breasts then seared and oven finished for the ultimate weeknight or special occasion comfort meal.

The first time I made this I was amazed by how the cream cheese melts into the chicken making every bite extra luscious. My family always asks for seconds especially when I serve it with roasted potatoes.

Gather Your Ingredients

• Boneless skinless chicken breasts: look for plump even-sized pieces for easier stuffing
• Cream cheese: softened at room temperature for extra smooth mixing
• Fresh spinach: chopped for a pop of color and earthy flavor
• Garlic powder: adds subtle aromatics and depths of taste
• Shredded mozzarella cheese: gives melty stretchy texture
• Italian seasoning: brings a balanced herby kick
• Olive oil: for browning the chicken and rounding out the flavor
• Low-sodium chicken broth: for moisture during baking and a light sauce
• Fresh lemon juice: brightens the whole dish with a zesty finish

How to Make It

Prepare the Chicken:

Use a sharp knife to cut a wide deep pocket in each chicken breast being careful not to cut all the way through. This creates space for the filling and ensures the chicken stays juicy.

Mix the Filling:

In a mixing bowl combine softened cream cheese chopped spinach mozzarella cheese garlic powder and Italian seasoning. Stir thoroughly until everything is evenly blended and there are no streaks of cheese or herbs.

Stuff the Chicken:

Spoon the filling mixture evenly into each chicken breast pocket gently pressing the mixture in as full as possible. Secure the open edges with toothpicks to keep the stuffing from leaking.

Brown the Chicken:

Heat olive oil in a large oven-safe skillet over medium heat. Place the stuffed chicken in the skillet and sear each side for three to four minutes until golden brown develops a rich crust that seals in flavor.

Bake and Finish:

Pour the chicken broth around (not over) the stuffed breasts in the skillet and drizzle with fresh lemon juice. Transfer the skillet to a preheated oven at three seventy five and bake uncovered for twenty five to thirty minutes until the chicken reaches an internal temperature of one sixty five.

Remove Toothpicks and Serve:

Let the chicken rest for a few minutes before removing toothpicks. Serve whole or sliced to showcase the beautiful creamy filling.

My favorite part about this recipe is how the lemon juice lifts up every other flavor. I always remember the first time my mom tried it and said it tasted like a special occasion meal even though we made it on a Tuesday night.

Flavor Boosters

If you have no fresh spinach frozen chopped spinach (thawed and squeezed dry) works well. Substitute shredded cheddar for mozzarella if you prefer a sharper flavor in the filling. For a lighter version try neufchatel or reduced-fat cream cheese.

Serving Suggestions

This stuffed chicken shines when sliced and served over fluffy mashed potatoes or garlic butter pasta. For something lighter pair with simple sautéed green beans or a lemon-dressed salad. Spoon some of the pan juices over each serving so nothing goes to waste.

Creative Twists

Stuffed chicken breast recipes like this borrow from both Italian and American steakhouse traditions. The creamy cheesy filling echoes popular appetizers served before big cuts of steak while also keeping chicken wonderfully moist. Swap spinach for chopped kale or even add sun-dried tomatoes when you want a seasonal twist. In spring fresh basil can be used instead of Italian seasoning for a more herbaceous flavor.

The blend of creamy cheese with tangy lemon has made this dish a small legend at our Sunday dinners. Prepare and freeze for an easy yet special meal any day.

Common Questions About This Recipe

→ What cheeses work best for stuffing the chicken?

Cream cheese and mozzarella deliver rich flavor and a creamy, melty texture. You can also add a touch of Parmesan for extra depth.

→ How do I keep the stuffing inside the chicken?

Secure the filled chicken breasts with toothpicks after stuffing to prevent the filling from spilling out during cooking.

→ Can I use frozen spinach instead of fresh?

Yes, but thoroughly thaw and squeeze out excess moisture from frozen spinach to avoid a watery filling.

→ What is the best way to ensure juicy chicken?

Sear the chicken breasts first for added flavor and moisture, then bake just until an internal temperature of 165°F is reached.

→ Can I prepare this dish ahead of time?

Yes, stuff the chicken breasts and cover in the refrigerator up to a day ahead. Sear and bake when ready to serve.