Stuffed Chicken Breast with Spinach and Cheese Recipe
This copycat recipe for Ruth’s Chris Stuffed Chicken features tender chicken breasts stuffed with a creamy mixture of cream cheese, fresh spinach, and mozzarella, seasoned with garlic and Italian herbs. The chicken is seared to golden perfection and then baked with a flavorful broth and lemon juice, finished with a sprinkle of Parmesan cheese for an irresistible dish that’s perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese
Stuffing Mixture
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Prepare Chicken Pockets: Preheat your oven to 375°F (190°C). Carefully cut deep pockets into each boneless, skinless chicken breast without slicing all the way through, creating a cavity for the stuffing.
- Make the Stuffing: In a mixing bowl, combine softened cream cheese, chopped fresh spinach, shredded mozzarella cheese, garlic powder, and Italian seasoning. Mix thoroughly until a smooth, uniform filling is achieved.
- Stuff the Chicken: Generously fill each chicken pocket with the prepared cream cheese mixture. Use toothpicks to secure the openings to prevent the filling from spilling out during cooking.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear each side for 3 to 4 minutes until they develop a golden brown crust.
- Bake the Chicken: Pour the low-sodium chicken broth around the chicken breasts in the skillet and drizzle the fresh lemon juice over the top. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C).
- Finish and Rest: Remove the skillet from the oven and immediately sprinkle grated Parmesan cheese over the baked chicken. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the flavors to meld.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and thoroughly drain it beforehand.
- If you don’t have an oven-safe skillet, sear the chicken in a regular skillet and transfer it to a baking dish for the oven step.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- For a richer flavor, you can add a pinch of red pepper flakes to the stuffing mixture.
- Remove toothpicks before serving to avoid any accidents.
