Description
This copycat recipe for Ruth’s Chris Stuffed Chicken features tender boneless chicken breasts stuffed with a creamy blend of spinach, cream cheese, mozzarella, Parmesan, and Italian seasoning. The chicken is seared to a golden brown on the stovetop before being baked to juicy perfection, making it an irresistible entrée that’s perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Olive oil for cooking
Stuffing
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken later.
- Prepare Stuffing: In a medium bowl, thoroughly mix the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper to create a flavorful stuffing mixture.
- Stuff Chicken Breasts: Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through, then evenly stuff each pocket with the prepared cheese and spinach mixture.
- Sear Chicken: Heat olive oil in a skillet over medium heat and sear the stuffed chicken breasts for 3 to 4 minutes on each side until they achieve a golden-brown crust, which helps lock in the juices and adds flavor.
- Bake Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) indicating it is fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before slicing; this allows the juices to redistribute, ensuring a moist and delicious result.
Notes
- Be careful not to cut all the way through the chicken breasts when making the pocket for stuffing.
- Use fresh spinach for best texture and flavor; frozen spinach can work if thoroughly drained.
- Allow cream cheese to soften fully before mixing for easier incorporation.
- Check internal temperature with a meat thermometer to avoid undercooked or overcooked chicken.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days.
- For a lower-fat option, substitute cream cheese with a lighter cheese or Greek yogurt.
