Ruth’s Chris Stuffed Chicken Copycat
Ruth’s Chris Stuffed Chicken is a delightful meal that brings a taste of fine dining right to your kitchen. After discovering this copycat recipe, I was amazed at how easy it is to prepare a dish that feels both luxurious and comforting. Ideal for special occasions or a cozy dinner at home, this stuffed chicken has quickly become a favorite in my household. Every bite is bursting with flavor, making it a winner for impressing guests or simply satisfying your weeknight cravings.
Reasons to Try It
You’ll fall in love with this dish for its creamy filling and tender chicken, which together create a symphony of flavors in your mouth. Not only is this recipe impressive, but it’s also surprisingly easy to make. Perfect for a weeknight family dinner or even a festive gathering, this dish fits any occasion. Plus, it’s budget-friendly, utilizing ingredients you might already have in your pantry.
“This stuffed chicken is as good as any restaurant, and my family can’t get enough of it!” – A happy home cook
Preparing Ruth’s Chris Stuffed Chicken Copycat
Now, let’s dive into how this delicious dish comes together. The process begins with just a few simple steps that transform ordinary chicken breasts into a culinary delight.
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the cream cheese mixture and secure the openings with toothpicks.
- In an oven-safe skillet, heat olive oil over medium heat. Sear both sides of the chicken for 3–4 minutes until they’re golden brown.
- 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).
- After removing it from the oven, sprinkle Parmesan cheese over the chicken and let it rest for 5 minutes before serving.
What You’ll Need
To recreate this tasty dish, gather the following ingredients:
- 4 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
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Feel free to substitute any of the cheeses based on what you have on hand or prefer, like using ricotta cheese for a creamier texture.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Carefully cut a pocket into each chicken breast, ensuring not to cut all the way through.
- In a bowl, blend together the softened cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning.
- Fill each chicken pocket generously with the mixture. Use toothpicks to secure the openings to prevent the filling from spilling out.
- Heat the olive oil in an oven-safe skillet over medium heat. Sear each chicken breast for 3–4 minutes on both sides until they are golden brown.
- Pour the chicken broth around the chicken in the skillet and drizzle the lemon juice on top.
- Bake uncovered in the oven for 25–30 minutes, or until the chicken reads 165°F (75°C) internally.
- As soon as you take it out of the oven, sprinkle the grated Parmesan cheese on top and let it rest for about 5 minutes to finish cooking.
How to Serve Ruth’s Chris Stuffed Chicken Copycat
To make your serving not just delicious but visually appealing too, consider plating the stuffed chicken on a bed of garlic mashed potatoes or a colorful medley of roasted vegetables. You might also enjoy pairing it with a fresh arugula salad drizzled with balsamic vinaigrette, which adds a delightful contrast to the richness of the chicken.
Keeping Leftovers Fresh
For those times you have leftovers, store your stuffed chicken in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the chicken in a preheated oven at 350°F (175°C) until warmed through, ensuring you don’t dry it out. If you prefer, you can also freeze the stuffed chicken before baking. Just be sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Helpful Cooking Tips
- Make sure to soften the cream cheese before mixing; this helps create a smoother filling.
- Don’t overcrowd your skillet while searing the chicken; doing so might lower the temperature and prevent that beautiful golden crust from forming.
- If you like an extra kick, consider adding red pepper flakes to the filling for a bit of heat.
Creative Twists
Think about trying this recipe with different fillings! Swap out the spinach for kale or add sun-dried tomatoes for a Mediterranean twist. For an Italian-inspired version, consider mixing in some Italian sausage crumbles with the cream cheese filling.
Your Questions Answered
How long does it take to prepare and cook?
The overall time from prep to oven-ready is about 15 minutes, followed by 25–30 minutes for baking.
Can I use frozen chicken breasts?
Yes, but be sure to thaw them completely before starting, as they need to cook evenly.
What if I don’t have chicken broth?
Water can be used instead, albeit with a slight difference in flavor. You might add a pinch of salt or other seasonings to enhance it.
By following this guide, you’re on your way to making a dish that rivals your favorite steakhouse. Enjoy your culinary adventure with this Ruth’s Chris Stuffed Chicken Copycat!
Ruth's Chris Stuffed Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 oz cream cheese, softened Make sure to soften before mixing.
- 2 cups fresh spinach, chopped Feel free to substitute with kale for a twist.
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese Can swap with ricotta cheese if desired.
- 1 tsp Italian seasoning
- 2 tbsp olive oil For searing.
- 1 cup low-sodium chicken broth Can substitute with water if needed.
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese To sprinkle on top after cooking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the cream cheese mixture and secure the openings with toothpicks.
Cooking
- In an oven-safe skillet, heat olive oil over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
- 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).
- After removing it from the oven, sprinkle Parmesan cheese over the chicken and let it rest for 5 minutes before serving.
