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Below is a simple, easy-to-follow guide for a tasty copycat dish.

Table of Contents

introduction

This is a simple copy of Ruth’s Chris Stuffed Chicken. It uses spinach and cheeses to make juicy stuffed chicken breasts. If you like easy baked chicken recipes, you may also enjoy this best Christmas stuffed shells for another stuffed-dish idea.

why make this recipe

Make this recipe when you want a special dinner that is still easy. It looks nice and tastes rich. The spinach and cheeses keep the chicken moist. The steps are simple and fit a weeknight or a small dinner party.

how to make Ruth’s Chris Stuffed Chicken Copycat

Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the fresh spinach and cook until it wilts.
In a bowl, mix the cream cheese, garlic powder, Italian seasoning, lemon juice, and the cooked spinach until smooth.
Cut a pocket into each boneless, skinless chicken breast. Do not cut all the way through.
Stuff each pocket with the spinach and cheese mixture.
Place the stuffed chicken in a baking dish. Pour the low-sodium chicken broth around the chicken (not over the top).
Sprinkle mozzarella and grated Parmesan over each chicken breast.
Bake for 25–30 minutes, or until the chicken is cooked through and the cheese is golden.
For another simple holiday-style chicken idea, see these Christmas chicken breast steps.

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 skillet, heat olive oil over medium heat; add spinach and cook until wilted.
In a bowl, mix together cream cheese, garlic powder, Italian seasoning, lemon juice, and cooked spinach.
Cut a pocket in each chicken breast and stuff with the spinach and cheese mixture.
Place the stuffed chicken in a baking dish and pour chicken broth around it.
Top each chicken breast with mozzarella and Parmesan cheese.
Bake for 25-30 minutes, or until chicken is cooked through.
Serve warm.

how to serve Ruth’s Chris Stuffed Chicken Copycat

Serve warm right from the oven. This chicken goes well with steamed vegetables, rice, or mashed potatoes. Spoon some of the broth from the baking dish over the chicken for extra flavor.

how to store Ruth’s Chris Stuffed Chicken Copycat

Cool the chicken to room temperature for up to 2 hours. Put in an airtight container and refrigerate for up to 3 days. To reheat, bake at 350°F (175°C) for 15–20 minutes or until hot. You can also reheat in a microwave on medium power until warm.

tips to make Ruth’s Chris Stuffed Chicken Copycat

Use full-fat cream cheese for a richer filling.
Do not overstuff the pockets to prevent bursting.
Pat the chicken dry before cutting pockets to help seal them.
Let the chicken rest 5 minutes after baking to keep juices inside.

variation (if any)

Add cooked bacon bits to the filling for a smoky taste.
Use feta or goat cheese instead of cream cheese for a tangy twist.
Add chopped sun-dried tomatoes for more flavor.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing with the cheese.

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.

Q: Can I bake this without adding chicken broth?
A: You can, but the broth helps keep the chicken moist and makes a light sauce.

Q: Can I make this ahead of time?
A: You can stuff the chicken and refrigerate it for a few hours before baking. Do not leave it out at room temperature.

Q: Can I freeze the cooked dish?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Conclusion

This simple copycat of the restaurant favorite gives you a creamy, flavorful stuffed chicken that is easy to make at home. For another version of the dish and a tested recipe, see this Ruth Chris Stuffed Chicken (Copycat Recipe) – The Feathered Nester. For an alternate copycat and review-style recipe, try this Ruth Chris Stuffed Chicken (Copycat) – Food52.