This incredibly delicious Ruth’s Chris Stuffed Chicken Copycat comes together in about 30 minutes and requires just one pot for a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients based on what you have to suit your taste, think of it as the ultimate “clean out the fridge” meal! So, let’s get started on crafting this comforting dish that feels fancy without the fuss.
Ingredient Breakdown
Boneless, Skinless Chicken Breasts
You’ll need 4 boneless, skinless chicken breasts for this recipe. Chicken breasts are a great choice because they cook quickly and stay juicy when prepared correctly. If you’re in a pinch or need to switch things up, you can use turkey breasts instead, they work well in this recipe too!
Cream Cheese
You’ll use 8 oz of cream cheese, softened, to create that rich, creamy filling everyone adores. I prefer full-fat cream cheese for a satisfying texture, but low-fat options are also available if you’re watching calories. Either way, just make sure it’s softened, nobody wants a lumpy stuffing!
Fresh Spinach
Adding 2 cups of fresh spinach, chopped, gives this stuffed chicken a lovely pop of color while packing in nutrients. Fresh or frozen spinach works brilliantly here; just make sure to squeeze the excess water out of frozen spinach before mixing.
Garlic Powder
A teaspoon of garlic powder is a must! It’s a go-to flavor booster for many of my recipes. If you have fresh garlic, you can certainly substitute it, just use one clove, minced, to match the flavor profile.
Shredded Mozzarella Cheese
You can’t go wrong with 1 cup of shredded mozzarella cheese for that gooey, melty cheese goodness! I like using whole or part-skim mozzarella. You can always substitute with provolone or even a cheese blend for a fun twist.
Italian Seasoning
An essential ingredient in our cheesy fill, you’ll need 1 teaspoon of Italian seasoning. This provides all those wonderful herb flavors. If you ever run out, don’t worry! Mixing together oregano, basil, and thyme will give you something pretty close.
Olive Oil
You’ll use 2 tablespoons of olive oil for searing the chicken. Olive oil gets a lot of love in my kitchen! I prefer this over vegetable oil because of its heart-healthy benefits. If you’re out of olive oil, feel free to use avocado oil.
Low-Sodium Chicken Broth
For some added flavor and moisture, you’ll want 1 cup of low-sodium chicken broth. Using low-sodium is great for controlling your salt intake. If you prefer homemade, all the better! Quality beef or vegetable broth will work just fine, too.
Fresh Lemon Juice
Just 2 tablespoons of fresh lemon juice brighten everything up, it’s amazing how a little acid can enhance flavors! You can use bottled lemon juice in a pinch, but fresh really does make a difference.
Grated Parmesan Cheese
And lastly, you’ll need ¼ cup of grated Parmesan cheese to sprinkle over the chicken at the end. This gives it that lovely, slightly nutty flavor. Pecorino Romano will work well too if you’re feeling adventurous!
How to Make Ruth’s Chris Stuffed Chicken Copycat
Preheat your oven: Start by preheating your oven to 375°F (190°C). The anticipation of that cheesy filling will have your taste buds tingling!
Prepare the Chicken: Carefully slice pockets into each chicken breast—make sure you don’t cut through! This is where all the magic happens, and it’s essential for holding that stuffing!
Mix the Filling: In a bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until it’s all well mixed. You want it combined but not overworked, that’s where the magic of the filling comes from.
Stuff the Chicken: Generously stuff each chicken pocket with the cheesy mixture. Don’t be shy! Secure the openings with toothpicks to keep all that deliciousness inside.
Sear the Chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Once the oil is shimmering, add the stuffed chicken breasts. Sear both sides for 3–4 minutes until they turn golden brown oh, that smell is amazing!
Add Broth and Bake: Now, pour the chicken broth around the chicken and drizzle the lemon juice over the top. This will keep everything juicy while baking. Pop it in the oven uncovered and bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Top with Parmesan: Sprinkle the grated Parmesan cheese over the chicken right after you remove it from the oven. Let it rest for 5 minutes before serving. Trust me, patience is a virtue here this resting time allows the juices to redistribute.
Why I Love This Recipe
This Ruth’s Chris Stuffed Chicken Copycat is seriously my go-to recipe! Whenever I’m looking to impress or just throw together a satisfying comfort food dish, this is where I turn. I’m a real sucker for recipes that transform simple ingredients into something divine. Plus, I love that it’s versatile! One night I might stick with spinach, and another night I might toss in some sun-dried tomatoes or artichokes; you can use whatever you’ve got on hand.
If you loved this recipe, be sure to check out my:
- Applebee’s Chicken Wonton Tacos
- Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing
- Filipino Chicken Asado
What Makes This Recipe Special
Quick & Easy
This meal is a lifesaver! It comes together in under 30 minutes, making it perfect for those busy weeknights when you can hardly catch a breath.
One Pan Wonder
Minimal cleanup is required with this dish, everything cooks in a single skillet. That means more time enjoying your meal and less time scrubbing pots and pans!
Budget-Friendly
Made with affordable, everyday ingredients, this recipe is great on your wallet. Whether it’s chicken or leftover veggies, you won’t break the bank to whip this up!
Crowd-Pleaser
Seriously, the whole family will love it. My little ones always ask for seconds (and they typically don’t touch greens), so you know it’s a winner!
Customizable
Got some odds and ends in your fridge? Go for it! This dish is versatile, and you can easily switch up the fillings based on what you have, think roasted red peppers, mushrooms, or even a sprinkle of your favorite local cheese.
Serving and Storage Tips
Serving Suggestions
Enjoy this stuffed chicken with a side of roasted vegetables or a nice big salad, keep it fresh and simple! If you’re feeling fancy, a light pasta dish could work well too.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just remember to let it cool before sealing it tight!
Reheating
For the best results, reheat in a 350°F oven until warmed through. Microwaving works, but it can dry out the chicken, so I’d avoid it if possible.
Freezer Friendly
Yes! You can freeze this stuffed chicken. Wrap it tightly and toss it in the freezer for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
And you’re done! This Quick and Easy Ruth’s Chris Stuffed Chicken Copycat will surely elevate your weeknight dinner game with tons of flavor and a touch of class. Enjoy every cheesy bite, and remember cooking should be fun and full of love! Follow us on Pinterest for daily meal inspiration!
Ruth’s Chris Stuffed Chicken Copycat
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Carefully slice pockets into each chicken breast—make sure you don’t cut through!
- In a bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning until well mixed.
- Generously stuff each chicken pocket with the cheesy mixture. Secure the openings with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes on both sides until golden brown.
- Pour the low-sodium chicken broth around the chicken and drizzle the lemon juice over the top. Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
- Sprinkle grated Parmesan cheese over the chicken after removing it from the oven. Let it rest for 5 minutes before serving.