🧀🍗 Ruth’s Chris Stuffed Chicken (Copycat Recipe)
Juicy Chicken Breasts Stuffed with Creamy Cheese & Spinach
This Ruth’s Chris Stuffed Chicken Copycat brings the iconic steakhouse favorite straight to your kitchen. Tender, oven-baked chicken breasts are generously filled with a creamy, cheesy spinach mixture and baked until golden on the outside and irresistibly juicy on the inside.
It’s elegant enough for a special dinner yet simple enough to make at home—no reservation required. Pair it with roasted vegetables or mashed potatoes for a restaurant-quality meal that will wow every time.
📝 Ingredients
For the Stuffed Chicken
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4 large boneless, skinless chicken breasts
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8 oz cream cheese, softened
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2 cups fresh spinach, chopped
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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2 cloves garlic, minced
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
For Cooking
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2 tbsp olive oil or melted butter
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Optional: paprika or Italian seasoning for garnish
👩🍳 Directions
1. Prepare the Filling
In a medium bowl, combine softened cream cheese, chopped spinach, mozzarella, Parmesan, garlic, onion powder, salt, and black pepper. Mix until smooth and well combined. Set aside.
2. Prepare the Chicken
Preheat oven to 375°F (190°C).
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast—be careful not to slice all the way through. Lightly season the outside of the chicken with salt and pepper.
3. Stuff the Chicken
Spoon the cream cheese spinach mixture evenly into each chicken pocket. Press gently to secure the filling inside. Use toothpicks if needed to keep the filling from spilling out.
4. Sear for Flavor (Optional but Recommended)
Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 2–3 minutes per side until lightly golden.
This step locks in moisture and adds restaurant-style flavor.