Get Ready for a Flavor Explosion
Ever bitten into a chicken dish so creamy and flavorful you thought it should have its own fan club? Say hello to a tantalizing copycat of Ruth’s Chris Stuffed Chicken! It’s the kind of one-pan wonder that delivers a burst of cheesy goodness with every bite, mixed with the freshness of spinach. Trust me, this recipe is about to become your new weeknight hero — quick to whip up and utterly satisfying!
Why Make This Recipe
Why should you join the stuffed chicken fan club? Here’s the scoop:
- Easy Cleanup! Who has time for a mountain of dishes? One pan is all you need!
- Family-Friendly Delight. Picky eaters will be begging for seconds; it’s that good!
- Wallet-Friendly ingredients that won’t break the bank — dinner doesn’t have to be fancy to taste luxe.
Ingredients
You don’t need fancy stuff — just these basics!
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Directions
Time to channel your inner chef! Here’s how to do it:
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure the openings with toothpicks.
- 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 it rest for 5 minutes before serving.
How to Make Ruth’s Chris Stuffed Chicken Copycat (Overview)
Cooking this chicken is simpler than pie! Start by prepping those chicken pockets; just a little slice to create some serious stuffing space. Mix your creamy filling, then stuff it right in there like you’re packing a suitcase for vacation! Sear it in a skillet to get that gorgeous golden crust, then let the oven work its magic. Pro tip: Don’t skip letting it rest after baking; it helps the flavors mingle beautifully!
How to Serve Ruth’s Chris Stuffed Chicken Copycat
Picture this: beautifully stuffed chicken, golden-brown and succulent, drizzled with a dash of sauce from the pan. Pair it with a colorful garden salad or fluffy mashed potatoes for a punch of freshness and crunch. The aroma will fill your kitchen, drawing everyone to the table like moths to a flame.
How to Store Ruth’s Chris Stuffed Chicken Copycat
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. You can also freeze it for about 2 months; just remember to thaw it overnight in the fridge before reheating. When you’re ready to enjoy, pop it back in the oven until heated through, and you’re set for another round of deliciousness!
Tips to Make Ruth’s Chris Stuffed Chicken Copycat
Here are a few insider secrets to elevate your dish:
- Chicken breasts must be pounded thin for even cooking — no one likes a chewy bite!
- Swap the spinach with kale for a twist or sneak in some sun-dried tomatoes for extra flavor.
- If you’re feeling indulgent, add a sprinkle of crispy bacon to the stuffing — because why not?
Variation
Want to shake things up? Try using different cheeses like feta for a Greek vibe or even make it vegan with tofu cream cheese and chickpea stuffing. The possibilities are endless; go crazy with your creativity!
FAQs
- Can I prepare this ahead of time? Yes! Assemble the chicken and refrigerate it for up to 24 hours before baking. It’ll be ready when you are!
- What can I use instead of chicken broth? Vegetable broth works great too, or just add a splash of white wine for a more sophisticated flavor.
- Can I make this dish gluten-free? Absolutely! Just ensure your broth is labeled gluten-free, and you’re golden.
📌 Pin this recipe for your next cozy dinner night!
Stuffed Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets in each chicken breast.
- In a bowl, mix together cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning until well combined.
- Generously stuff each chicken pocket with the mixture and secure the openings with toothpicks.
- 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 it rest for 5 minutes before serving.
