Ruth’s Chris Stuffed Chicken (Print-Friendly Version)
Juicy chicken breasts filled with creamy cheeses and spinach, baked to perfection with a savory golden finish.
# Ingredients List:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Filling
02 -
225 grams (8 oz) cream cheese, softened
03 -
2 cups fresh spinach, chopped
04 -
1 cup shredded mozzarella cheese
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
→ Cooking and Finishing
07 -
2 tablespoons olive oil
08 -
240 milliliters (1 cup) low-sodium chicken broth
09 -
2 tablespoons fresh lemon juice
10 -
25 grams (1/4 cup) grated Parmesan cheese
# How to Make It:
01 -
Preheat oven to 190°C. Using a sharp knife, create a deep pocket in each chicken breast without cutting through.
02 -
In a mixing bowl, thoroughly blend cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning.
03 -
Evenly divide the cheese-spinach mixture and fill each chicken pocket. Secure the openings with toothpicks to hold the filling.
04 -
In an oven-safe skillet over medium heat, warm olive oil. Sear stuffed chicken breasts for 3 to 4 minutes per side until golden.
05 -
Pour chicken broth around chicken in the skillet. Drizzle with fresh lemon juice. Transfer skillet to the oven and bake uncovered for 25–30 minutes, or until chicken reaches 75°C internally.
06 -
Remove from oven, sprinkle Parmesan cheese over the hot chicken, and let rest for 5 minutes before serving.
# Extra Tips:
01 -
Use a digital thermometer to ensure the chicken is fully cooked while remaining juicy.