why make this recipe
Ruth’s Chris Stuffed Chicken Copycat is a delightful dish that brings the restaurant experience right into your kitchen. It’s perfect for a cozy dinner at home or impressing guests with your cooking skills. The creamy filling packed with spinach and cheese adds a burst of flavor to the tender chicken breasts. Plus, it’s an easy recipe that doesn’t require special skills, making it accessible for cooks of all levels.
how to make Ruth’s Chris Stuffed Chicken Copycat
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
Directions :
- Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
- Heat olive oil in an oven-safe skillet 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).
- Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.
how to serve Ruth’s Chris Stuffed Chicken Copycat
Serve the stuffed chicken hot from the oven. It pairs wonderfully with a side of mashed potatoes or a fresh salad for a complete meal. You can also drizzle some of the leftover broth over the chicken for extra flavor.
how to store Ruth’s Chris Stuffed Chicken Copycat
If you have leftovers, let the chicken cool completely, then place it in an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Ruth’s Chris Stuffed Chicken Copycat
- Use fresh spinach for the best flavor and texture.
- Be careful not to overstuff the chicken breasts, as they may burst while cooking.
- Let the chicken rest before slicing to keep it juicy.
variation
You can customize the stuffing by adding other ingredients like sun-dried tomatoes or different cheeses for a unique twist. If you prefer a lighter option, consider using ricotta cheese instead of cream cheese.
FAQs
Can I use frozen chicken breasts?
Yes, but make sure to thaw them completely before preparing the recipe.What can I substitute for spinach?
Kale or Swiss chard can be used as substitutes for spinach.How do I know when the chicken is cooked correctly?
The internal temperature should reach 165°F (75°C). A meat thermometer is a good tool to check this.
Stuffed Chicken
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil for searing the chicken
- 1 cup low-sodium chicken broth to add moisture
- 2 tablespoons fresh lemon juice for a bright flavor
- ¼ cup grated Parmesan cheese
For the Filling
- 8 ounces cream cheese, softened
- 2 cups fresh spinach, chopped use fresh for best flavor
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
Cooking
- Heat olive oil in an oven-safe skillet 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).
- Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.