Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
This copycat recipe brings the luxurious experience of Ruth's Chris Stuffed Chicken right into your home kitchen. Featuring succulent chicken breasts generously filled with a creamy, cheesy spinach mixture, seared to golden perfection, and then baked with a hint of lemon, it's an elegant yet approachable dish that promises to impress. Prepare for a restaurant-quality meal that's both comforting and sophisticated.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Delivers an authentic Ruth's Chris flavor profile at home.
- Perfect for a special occasion or an elevated weeknight dinner.
- Creamy, savory filling keeps the chicken incredibly moist and flavorful.
- Impressive presentation with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 150-180 grams or 5-6 ounces each)
- 226 grams (8 ounces) cream cheese, softened
- 50 grams (2 cups lightly packed) fresh spinach, chopped
- 5 mL (1 teaspoon) garlic powder
- 110 grams (1 cup) shredded mozzarella cheese
- 5 mL (1 teaspoon) Italian seasoning
- 30 mL (2 tablespoons) olive oil
- 240 mL (1 cup) low-sodium chicken broth
- 30 mL (2 tablespoons) fresh lemon juice
- 25 grams (1/4 cup) grated Parmesan cheese
Instructions
- Preheat your oven to 190°C (375°F). Using a sharp paring knife, carefully cut a deep horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through the other side. This creates a cavity for the delicious stuffing.
- In a medium mixing bowl, combine the softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix thoroughly with a spoon or spatula until all ingredients are evenly incorporated and form a cohesive stuffing.
- Using a spoon or your hands, generously fill each prepared chicken pocket with the cream cheese and spinach mixture. Do not overstuff, but ensure a good amount is packed in. Secure the opening of each stuffed chicken breast with one or two wooden toothpicks to prevent the filling from escaping during cooking.
- Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed stainless steel) over medium heat. Once the oil is shimmering, carefully place the stuffed chicken breasts into the hot skillet. Sear each side for 3 to 4 minutes, or until a beautiful golden-brown crust forms. This step locks in flavor and moisture.
- Carefully pour the low-sodium chicken broth around the seared chicken breasts in the skillet. Drizzle the fresh lemon juice evenly over the chicken. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 75°C (165°F) when measured with a meat thermometer.
- Once cooked, carefully remove the skillet from the oven. Immediately sprinkle the grated Parmesan cheese over the hot chicken. Let the chicken rest in the skillet for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring tender and moist chicken. Remember to remove the toothpicks before serving.
Tools You’ll Need
- Sharp paring knife
- Large mixing bowl
- Spoon or spatula
- Wooden toothpicks
- Large oven-safe skillet (cast iron recommended)
- Meat thermometer
- Cutting board
Essential Success Tips
- Do not overstuff the chicken breasts; a moderate amount ensures even cooking and less leakage.
- Ensure the cream cheese is truly softened to achieve a smooth, lump-free filling.
- Sear the chicken until deeply golden brown to build a robust flavor foundation before baking.
- Always use a meat thermometer to ensure the chicken reaches exactly 75°C (165°F) for perfect doneness without drying out.
- Allow the chicken to rest for a few minutes after baking; this helps the juices redistribute, resulting in a more tender and flavorful bite.
Professional Cooking Secrets
- For an extra layer of flavor, consider adding a pinch of freshly grated nutmeg to the spinach and cream cheese filling. It complements spinach beautifully.
- To ensure maximum tenderness, lightly pound the chicken breasts to an even thickness (about 1.5 cm or 0.6 inches) before cutting the pocket. This promotes uniform cooking.
- Deglaze the skillet with a splash of white wine before adding the chicken broth for an even richer pan sauce that pairs wonderfully with the chicken.
Notes
- Storage: Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Variation: For a spicier kick, add a pinch of red pepper flakes to the cream cheese mixture. You can also experiment with other herbs like fresh thyme or oregano.
- Vegetable Addition: Consider sautéing some mushrooms or finely diced bell peppers and adding them to the stuffing for extra texture and flavor.
Frequently Asked Questions
Can I prepare the stuffed chicken ahead of time?
Yes, you can stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. Before cooking, let them sit at room temperature for about 15-20 minutes to come closer to room temperature for more even cooking.
How do I prevent the filling from leaking out?
Make sure not to overstuff the chicken, and securely close the pocket with 1-2 toothpicks. Searing quickly helps seal the exterior, and the cheese will eventually set as it bakes, further holding the filling in place.
What can I serve with this dish?
This chicken pairs wonderfully with roasted asparagus, creamy mashed potatoes, wild rice pilaf, or a simple side salad with a light vinaigrette. A crusty bread would also be excellent for soaking up the pan juices.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 45g, Fat: 30g, Carbs: 8g (Approximate values per serving)
Allergy Information
Contains dairy. This recipe is naturally gluten-free if no other gluten-containing ingredients are added. Always check labels for hidden allergens.
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