Description
This Irresistible Ruth’s Chris Stuffed Chicken Copycat recipe features tender chicken breasts stuffed with creamy spinach and cheese, baked to perfection, and finished with a flavorful Parmesan-lemon sauce.
Ingredients
- 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
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, chopped spinach, garlic powder, mozzarella cheese, and Italian seasoning.
- Carefully slice each chicken breast horizontally to create a pocket. Stuff each pocket with the cream cheese mixture.
- Heat olive oil in a skillet over medium-high heat. Sear stuffed chicken breasts for 2–3 minutes per side until golden brown.
- Transfer chicken to a baking dish. Pour chicken broth and lemon juice over the chicken, sprinkle Parmesan on top.
- Bake for 20–25 minutes until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Remove from oven and serve warm.
Notes
- Use fresh spinach for the best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Optional: garnish with extra grated Parmesan or chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American