Ruth's Chris Stuffed Chicken
A delightful and easy-to-make stuffed chicken recipe that brings fine dining flavors to your home.
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.
Notes
Store leftovers in an airtight container for up to 4 days. To reheat, preheat the oven to 350°F (175°C) and warm the chicken until heated through. You can freeze the stuffed chicken before baking wrapped tightly to prevent freezer burn.