Ruth’s Chris Spinach Rockefeller Stuffed Chicken Breast
Description
This Ruth’s Chris Spinach Rockefeller Stuffed Chicken Breast is a steakhouse-inspired dish featuring juicy chicken breasts stuffed with creamy spinach, melted cheese, and savory seasonings. Elegant enough for a special dinner but simple enough for weeknights!
Ingredients
For the Chicken:
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4 large boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1 Tbsp olive oil
For the Spinach Rockefeller Filling:
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2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
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½ cup cream cheese, softened
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½ cup grated Parmesan cheese
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½ cup shredded mozzarella or Gruyère cheese
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1 garlic clove, minced
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½ tsp onion powder
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Salt and pepper, to taste
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¼ tsp nutmeg (optional)
Optional Garnish:
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Fresh parsley, chopped
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Lemon wedges
Directions
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Preheat Oven
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it. -
Prepare the Chicken
Using a sharp knife, slice a pocket into the side of each chicken breast without cutting all the way through. Season chicken inside and out with salt and black pepper. -
Make the Filling
In a medium bowl, combine chopped spinach, cream cheese, Parmesan, mozzarella, garlic, onion powder, salt, pepper, and nutmeg. Mix until creamy and well combined. -
Stuff the Chicken
Spoon the spinach mixture into each chicken breast pocket, pressing gently to fill. Secure with toothpicks if needed. -
Sear the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts 2–3 minutes per side until golden brown. -
Bake the Chicken
Transfer skillet to the oven (or move chicken to prepared baking dish). Bake 20–25 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C). -
Serve
Remove toothpicks, slice if desired, and garnish with fresh parsley and lemon wedges. Serve immediately.