Why Make This Recipe
Ruth’s Chris Stuffed Chicken is a delicious and creamy dish that brings the flavors of a fancy restaurant right to your kitchen. Making this copycat recipe at home allows you to enjoy a restaurant-quality meal while saving time and money. Plus, it’s a fantastic way to impress family or guests with your cooking skills!
How to Make Ruth’s Chris Stuffed Chicken
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
Serve this stuffed chicken hot, alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad. It pairs well with a glass of white wine for a special touch!
How to Store Ruth’s Chris Stuffed Chicken
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave to enjoy later.
Tips to Make Ruth’s Chris Stuffed Chicken
- Make sure to not overstuff the chicken; otherwise, it might burst during cooking.
- Let the cream cheese soften enough to mix easily with the other ingredients.
- Use fresh spinach for the best flavor and texture.
Variation
You can add different ingredients to the stuffing, such as sun-dried tomatoes or artichoke hearts, to give it a unique twist. You might also try different cheeses, like feta or goat cheese, for a different flavor profile.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but make sure to thaw them completely before starting the recipe.
What can I do if I don’t have fresh spinach?
You can use frozen spinach; just make sure to thaw and drain it well before adding it to the stuffing.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken breasts and stuff them a few hours in advance. Just keep them covered in the refrigerator until you’re ready to cook them.
Ruth’s Chris Stuffed Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped Use fresh spinach for best flavor.
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 2 tbsp olive oil For searing the chicken.
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese To sprinkle on top after baking.
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.
