Ruth's Chris Stuffed Chicken
This creamy stuffed chicken recipe mimics the flavors of Ruth's Chris, bringing a restaurant-quality meal to your home.
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.
Notes
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.