Go Back

Ruth's Chris Stuffed Chicken Copycat

A simple copycat of a rich restaurant chicken you can make at home, stuffed with spinach and cheeses for a creamy, flavorful dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 2 cups Spinach, fresh Use fresh spinach for the best flavor and texture.
  • 8 oz Cream cheese Softened for easier mixing.
  • 1 cup Mozzarella cheese Shredded mozzarella for better melting.
  • 1/4 cup Parmesan cheese, grated For topping and extra flavor.
  • 1 tsp Italian seasoning Adds a blend of herbs to the stuffing.
  • 1 tsp Garlic powder For a savory flavor.
For the Chicken
  • 4 pieces Chicken breasts, boneless skinless Butterfly these to create pockets for stuffing.
  • 2 tbsp Olive oil For sautéing the spinach.
  • 1 cup Chicken broth, low-sodium Helps keep the chicken moist.
  • 2 tbsp Lemon juice, fresh For brightness in flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a pan, heat olive oil over medium heat. Add garlic powder and spinach, cooking until wilted.
  3. In a bowl, mix cooked spinach with cream cheese, mozzarella, and Italian seasoning.
  4. Butterfly the chicken breasts and stuff them with the spinach and cheese mixture.
Baking
  1. Place the stuffed chicken in a baking dish.
  2. Mix chicken broth and lemon juice, then pour over the chicken.
  3. Sprinkle grated Parmesan cheese on top.
  4. Bake for 25-30 minutes or until chicken is cooked through.

Notes

Serve the chicken hot from the oven with some pan juices. Great sides include rice, steamed veggies, or a simple salad. A slice of lemon on the side adds a fresh taste. Store leftovers in an airtight container in the fridge for up to 3 days.