If you’ve ever wanted to recreate the famous Ruth’s Chris Stuffed Chicken at home, this copycat version delivers all the flavor and elegance without the restaurant price tag. Tender, juicy chicken breasts are stuffed with a rich mixture of cream cheese, spinach, and mozzarella, then baked to perfection and finished with a flavorful, buttery lemon-parmesan sauce. This dish is perfect for weeknight dinners, special occasions, or impressing guests with a gourmet-style meal in your own kitchen.

The secret to this recipe is balancing the creamy, cheesy filling with the perfectly cooked chicken. Fresh spinach adds a subtle earthiness and vibrant color, while garlic powder and Italian seasoning enhance the flavor without overpowering the dish. The mozzarella creates a gooey, satisfying texture, and a sprinkle of Parmesan at the end adds a touch of nuttiness and richness. The accompanying lemon-infused chicken broth sauce adds moisture and brightness, keeping each bite tender and flavorful.

Ingredients for Ruth’s Chris Stuffed Chicken

For the Chicken and Filling:

• 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

For the Sauce:

• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese

Each ingredient plays a key role in creating this dish’s signature richness and flavor. The chicken serves as a tender vessel for the creamy filling, while the blend of cheeses ensures a luscious, gooey texture. Garlic powder and Italian seasoning provide aromatic depth, and the lemon-parmesan sauce ties everything together with a bright, savory finish.

How to Make Ruth’s Chris Stuffed Chicken

Preheat your oven to 375°F (190°C). Prepare the chicken by carefully slicing a pocket into each breast, ensuring you do not cut all the way through. In a mixing bowl, combine the softened cream cheese, chopped spinach, garlic powder, mozzarella cheese, and Italian seasoning. Mix thoroughly until the ingredients are well incorporated. Stuff each chicken breast with the prepared filling and secure with toothpicks if needed to prevent the filling from spilling out during baking.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts on each side for 2–3 minutes until golden brown. This step locks in the juices and adds a beautiful color. Once seared, transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the sauce. In a small saucepan, combine the chicken broth and lemon juice and bring to a gentle simmer. Allow it to reduce slightly for 3–5 minutes, then stir in the Parmesan cheese until smooth and creamy. Remove from heat and keep warm until ready to serve.

Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute and ensures the filling remains creamy and intact. Pour the lemon-parmesan sauce over each chicken breast before serving. Garnish with additional Parmesan or chopped fresh parsley if desired.

Tips for Perfect Stuffed Chicken

Choose chicken breasts of even thickness to ensure uniform cooking. Lightly wilt the spinach before mixing it with the cream cheese to remove excess moisture. Do not overfill the chicken pockets, or the filling may spill during baking. Searing the chicken before baking adds flavor and locks in moisture, but if your skillet is not oven-safe, transfer the chicken to a baking dish after searing. Let the chicken rest before serving to maintain juiciness.

Variations and Additions

For a different flavor profile, try adding sun-dried tomatoes or roasted red peppers to the filling. Swap mozzarella for Gruyère or fontina for a richer, more decadent cheese flavor. Season the sauce with a pinch of paprika or a dash of white wine for extra depth. You can also use fresh herbs like thyme or basil in the filling for added aroma.

Serving Suggestions

Serve the stuffed chicken with garlic mashed potatoes, roasted vegetables, or a simple green salad. A side of buttery rice or creamy risotto complements the richness of the filling and sauce beautifully. Pair with a crisp white wine, such as Sauvignon Blanc or Chardonnay, for a restaurant-quality experience at home.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to preserve the creamy filling and avoid drying out the chicken. Avoid microwaving if possible, as it may cause the filling to separate or become overly soft.

Conclusion

This Ruth’s Chris Stuffed Chicken Copycat Recipe brings a gourmet, restaurant-style dish to your kitchen with minimal effort. Juicy chicken, creamy cheesy filling, fresh spinach, and a bright lemon-parmesan sauce create a perfect balance of flavors and textures. Whether for a weeknight family dinner or a special occasion, this recipe is sure to impress and satisfy every time.

Print

Frequently Asked Questions

Can I use frozen spinach?
Yes, but make sure to thaw and squeeze out excess moisture to prevent the filling from becoming watery.

Can I prepare the chicken ahead of time?
Yes, assemble the stuffed chicken and refrigerate for up to 24 hours before cooking.

What other cheeses can I use?
Gruyère, fontina, or provolone work well for variations in flavor and texture.

Is this dish freezer-friendly?
It can be frozen before baking. Bake directly from frozen and allow additional cooking time to ensure the chicken is fully cooked.

Can I make it without searing?
Yes, you can bake directly, but searing enhances the flavor and locks in juices.