A simple copycat of a rich restaurant chicken you can make at home.
introduction
This easy recipe copies Ruth’s Chris stuffed chicken. It uses spinach and cheeses to make a soft, tasty filling. For another stuffed chicken idea, see a simple stuffed chicken guide that shows similar steps and ideas. This dish is great for a weeknight or a small dinner.
why make this recipe
You should make this recipe because it is simple and fast. It fills plain chicken with a creamy mix. The lemon and broth keep the meat moist. Kids and adults usually like it. You need few tools and common ingredients.
how to make Ruth’s Chris Stuffed Chicken Copycat
Follow the steps below to prepare and bake the chicken. Work with cold chicken to butterfly it easily. Cook the filling first so it cools a little before stuffing. Pour the lemon-broth mix over the chicken so it stays wet while baking.
Ingredients :
4 Chicken breasts, boneless skinless, 1 tsp Garlic powder, 2 cups Spinach, fresh, 1 cup Chicken broth, low-sodium, 2 tbsp Lemon juice, fresh, 1 tsp Italian seasoning, 2 tbsp Olive oil, 8 oz Cream cheese, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, grated
Directions :
- Preheat the oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat. Add garlic powder and spinach, cooking until wilted.
- In a bowl, mix cooked spinach with cream cheese, mozzarella, and Italian seasoning.
- Butterfly the chicken breasts and stuff them with the spinach and cheese mixture.
- Place the stuffed chicken in a baking dish.
- Mix chicken broth and lemon juice, then pour over the chicken.
- Sprinkle grated Parmesan cheese on top.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot.
how to serve Ruth’s Chris Stuffed Chicken Copycat
Serve the chicken hot from the oven. Spoon some pan juices over the chicken. Good sides are rice, steamed veggies, or a simple salad. A slice of lemon on the side adds a fresh taste.
how to store Ruth’s Chris Stuffed Chicken Copycat
Cool the chicken to room temperature for no more than two hours. Put it in an airtight container. Keep it in the fridge for up to 3 days. Reheat in the oven at 325°F (165°C) until hot, or use a microwave in short bursts.
tips to make Ruth’s Chris Stuffed Chicken Copycat
- Dry the chicken with paper towels so it sears better before baking.
- Do not overfill the breasts; close them with toothpicks if needed.
- Let the filling cool slightly before stuffing so it stays inside.
- Use low-sodium broth to control salt. For more stuffed meat ideas, check this stuffed pork tenderloin recipe for a different take on stuffing proteins.
variation (if any)
- Add cooked bacon bits to the filling for a smoky taste.
- Swap mozzarella for provolone or fontina for a different cheese taste.
- Use frozen spinach (thawed and squeezed dry) if fresh is not available.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless thighs and adjust bake time. They may cook faster and stay juicier.
Q: Can I freeze the stuffed chicken?
A: You can freeze uncooked stuffed chicken in a sealed container for up to 2 months. Thaw in the fridge before baking.
Q: Do I need to brown the chicken before baking?
A: No. This recipe bakes the chicken without a sear. You can brown it in a hot pan first for color, but it is not required.
Q: Is there a substitute for cream cheese?
A: You can use ricotta for a lighter filling, but the texture will change.
Q: How do I know the chicken is done?
A: The safe internal temperature is 165°F (74°C). Use a meat thermometer in the thickest part.
Conclusion
If you want another home version of this restaurant dish, you can compare notes with the detailed copycat recipe at Ruth Chris Stuffed Chicken (Copycat Recipe) – The Feathered Nester. For a different take and more tips, see the Food52 copycat page at Ruth Chris Stuffed Chicken (Copycat) – Food52.