Ruth's Chris Stuffed Chicken (Recipe for Printing)
Perfect for special gatherings or weeknight dinners, this stuffed chicken blends creamy cheese, spinach, and Italian flavors baked to juicy perfection. Save & click.
# What You Need:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
2 cups fresh spinach, chopped
03 -
1 cup shredded mozzarella cheese
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
→ Chicken
06 -
4 boneless skinless chicken breasts
→ To cook
07 -
2 tablespoons olive oil
08 -
1 cup low-sodium chicken broth
09 -
2 tablespoons fresh lemon juice
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Using a sharp knife, slice a pocket into each chicken breast without cutting through.
02 -
In a mixing bowl, combine softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix until evenly incorporated.
03 -
Fill each chicken pocket generously with the cream cheese mixture. Close pockets and secure with toothpicks to prevent filling from escaping.
04 -
Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken breasts on both sides for 3 to 4 minutes until golden brown.
05 -
Pour chicken broth around the chicken and drizzle with fresh lemon juice. Transfer skillet to oven and bake uncovered for 25 to 30 minutes, or until internal temperature reaches 165°F (75°C). Remove toothpicks before serving.
# Extra Tips:
01 -
Allow chicken to rest for several minutes after baking to help juices redistribute and preserve moistness.