Description
This copycat of Ruth’s Chris Stuffed Chicken features tender chicken breasts stuffed with a creamy spinach and cream cheese filling, topped with melted mozzarella and Parmesan, finished with a light lemon-garlic sauce. Perfect for an elegant dinner at home.
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 bowl, mix cream cheese, chopped spinach, garlic powder, mozzarella, and Italian seasoning.
- Cut a pocket into each chicken breast and stuff with the cream cheese-spinach mixture.
- Heat olive oil in an oven-safe skillet over medium heat. Sear chicken 2–3 minutes per side until golden.
- Add chicken broth and lemon juice to the skillet. Transfer to oven and bake 20–25 minutes until chicken is cooked through.
- Sprinkle Parmesan cheese on top and broil 2–3 minutes until cheese is melted and lightly golden.
- Serve warm, spooning pan sauce over the chicken.
Notes
- For extra flavor, add a pinch of red pepper flakes to the filling.
- Make ahead: Stuffed chicken can be prepared and refrigerated up to 4 hours before cooking.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American