Ruth’s Chris Stuffed Chicken

This Ruths Chris Stuffed Chicken copycat lets you bring a steakhouse favorite to your own kitchen for a cozy family dinner or a special gathering. Tender chicken breasts cradle a creamy spinach and cheese filling and everything comes together in under an hour no fuss no fancy tools just pure comfort.

The first time I tried this at home was for a birthday dinner and it instantly became a hit At least once a month someone asks when I will make it again and I never mind because it is so simple and satisfying.

Ingredients

• Boneless skinless chicken breasts: Choose plump pieces so you can cut a deep enough pocket without tearing
• Cream cheese softened: Full fat gives the best creamy texture but you can use light if you need
• Fresh spinach chopped: Packs in nutrients and color You can use baby spinach or mature leaves just be sure to chop finely and if using frozen squeeze out extra water
• Garlic powder: Adds gentle savor Choose a fresh jar for the most flavor
• Shredded mozzarella cheese: Melts beautifully Use a block and shred yourself for superior melt and flavor
• Italian seasoning: Dried blend brings harmony You can use your own mix of oregano basil thyme and rosemary
• Olive oil: Choose extra virgin or light but make sure it tastes fresh
• Low sodium chicken broth: Adds moisture to the pan while keeping the flavors balanced Check the label for low sodium to control the saltiness
• Fresh lemon juice: Brightens the sauce and cuts through the cheese richness Pick a juicy lemon and avoid bottled juice for best results
• Grated Parmesan cheese: Goes on top for lots of flavor right at the finish Grate it fresh for a nutty pop

Instructions

Prep the Chicken Cut and Ready

Lay each chicken breast flat with the smooth side up Using a sharp thin knife create a pocket by slicing into the thick side stopping about half an inch from the edges Be careful not to cut all the way through so you keep a deep cavity for the filling Rinse and pat dry then let the chicken sit at room temperature while you make the filling

Make the Filling Cheese and Spinach Mix

In a medium mixing bowl combine the softened cream cheese chopped spinach shredded mozzarella garlic powder and Italian seasoning Use a fork or spatula to mix until fully blended and creamy The cream cheese should be soft enough to stir easily If your spinach is damp pat dry before adding

Stuff the Chicken Generously

Gently spoon the filling into each chicken pocket pressing with your fingers or the back of a spoon Try to fill all the way to the corners Take care not to overstuff which might cause splitting Use toothpicks to pinch the open seam closed weaving them through the chicken so the filling stays put during cooking

Sear for Flavor Crust

Heat olive oil in a large oven safe skillet over medium heat When hot add the stuffed chicken seam side up If your skillet is not big enough cook in batches Brown each side for about three to four minutes Turn gently with tongs The goal is a deep golden crust on both sides which locks in moisture

Add Broth and Bake to Finish

Carefully pour chicken broth around the chicken in the skillet so the bottoms are in liquid but the tops stay exposed for browning Drizzle fresh lemon juice over the tops Transfer the whole skillet to your preheated oven and bake uncovered for twenty five to thirty minutes The chicken is done when it reaches one hundred sixty five degrees Fahrenheit in the thickest part

Finish with Parmesan and Rest

Remove the skillet from the oven Scatter grated Parmesan over each chicken breast Let the chicken rest in the pan for five minutes The cheese will melt from the residual heat and the juices will settle so each bite is super moist

Spinach is my favorite part of this recipe It is the secret to both flavor and nutrition I still remember my youngest quietly picking out the green bits the first time but now she loves finding big pockets of it in each bite

Storage Tips

Leftover stuffed chicken stores well in an airtight container in the fridge for up to three days If possible keep some of the pan juices to spoon over when reheating This keeps the chicken moist Use the microwave or a covered skillet on low heat for gentle reheating to keep the filling creamy.

Ingredient Substitutions

You can swap out the spinach for finely chopped kale or even chopped broccoli florets if spinach is not your style Greek yogurt will work in place of cream cheese for a tangier lighter filling If you want more kick try adding a little crushed red pepper to the filling or use sharp white cheddar instead of mozzarella.

Serving Suggestions

A simple green salad with a lemony dressing or some steamed asparagus balances the richness nicely Fluffy mashed potatoes rice or a hunk of sourdough bread helps soak up the lemony pan juices You could even slice the stuffed chicken and serve it over buttered pasta with a little more Parmesan.

Cultural and Historical Context

Inspired by the popular Ruths Chris steakhouse dish this stuffed chicken recipe blends the classic flavors of Italian herb chicken with that indulgent American steakhouse creaminess Stuffed chicken has roots in European cuisine but in this American style you get both comfort and a bit of showstopper flair all baked up in one pan.

Seasonal Adaptations

Fresh baby spinach is best in spring or early summer but frozen works in winter Use a bit of sun dried tomato or roasted red pepper in the filling for extra color in colder months Swap in fresh basil for Italian seasoning in the peak of summer for a garden fresh flavor

Success Stories

Friends always ask for this after the first taste One cousin even made it for her wedding rehearsal dinner saying it was just fancy enough but totally stress free to prepare At family picnics I have served small sliced pieces as appetizers so they can be eaten by hand

Freezer Meal Conversion

Prepare and stuff the chicken breasts per recipe instructions but do not sear or bake yet Wrap each stuffed chicken breast tightly in plastic wrap then foil and store in the freezer for up to two months Thaw overnight in the fridge then cook as written possibly adding a couple of extra minutes to the baking time

This copycat is easy enough for weeknight dinners but glamorous enough for company. Make it once and it will become a family favorite.

Recipe FAQs

→ How do you keep the stuffed chicken moist?

Searing locks in the juices, while baking with broth and lemon preserves moisture, ensuring a tender texture.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze excess water from frozen spinach before mixing for best filling consistency.

→ Why is cream cheese used in the filling?

Cream cheese gives the filling a rich and creamy texture, helping the other cheeses bind together smoothly.

→ What sides pair well with this dish?

Roasted potatoes, steamed vegetables, or a fresh garden salad complement the rich, flavorful chicken nicely.

→ How do you know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the filling is hot and bubbly.