Stuffed Chicken
Ruth's Chris Stuffed Chicken Copycat is a delightful dish featuring tender chicken breasts filled with a creamy mixture of spinach and cheese, perfect for a comforting meal at home or impressing guests.
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.
Notes
Serve hot with a side of mashed potatoes or salad. Drizzle leftover broth over chicken for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.