Go Back
Ruth's Chris stuffed chicken copycat served on a white plate with roasted vegetables

Ruth's Chris Stuffed Chicken Copycat

Restaurant-quality stuffed chicken breast filled with creamy cheese and savory herbs. This copycat delivers upscale steakhouse flavors right in your own kitchen.
Print Recipe Save This Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 7-8 oz each, even thickness
  • 8 oz cream cheese softened to room temperature
  • 2 cup fresh baby spinach roughly chopped
  • 1 cup shredded mozzarella cheese freshly shredded preferred
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil extra-virgin
  • 1 tsp salt divided, for filling and exterior
  • 0.5 tsp black pepper freshly ground

Equipment

  • Baking dish or oven-safe skillet
  • sharp knife
  • Medium mixing bowl
  • Instant read meat thermometer
  • Toothpicks
  • Pastry brush

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish or oven-safe skillet.
  2. Using a sharp knife, cut a horizontal pocket into each chicken breast, slicing about three-quarters of the way through without cutting to the edges. For cleaner cuts, chill the chicken 15 minutes first.
  3. In a medium bowl, combine softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, Italian seasoning, and half the salt and pepper. Mix until fully combined. Taste and adjust seasoning.
  4. Spoon the filling generously into each pocket, pressing to fill evenly. Secure the opening with 2 to 3 toothpicks.
  5. Brush each stuffed breast all over with olive oil. Season the outside generously with remaining salt and pepper.
  6. Place stuffed chicken in the prepared baking dish. Bake 25 to 30 minutes until an instant-read thermometer reads 165 degrees F (74 degrees C) in the thickest part of the breast and the filling is hot and bubbly.
  7. Remove from oven and rest 5 minutes. Remove toothpicks before slicing and serving.

Notes

Make-ahead: Assemble up to 24 hours in advance and refrigerate covered until ready to bake. For extra browning, broil the last 2 minutes of cook time. Substitute ricotta for a lighter filling or dairy-free cream cheese for a dairy-free version. Always verify doneness with a meat thermometer.
QR Code linking back to recipe