Ruth’s Chris Stuffed Chicken Copycat
Ruth's Chris Stuffed Chicken Copycat is a deliciously satisfying dish that brings tender chicken breasts filled with a creamy, cheesy stuffing right to your dinner table. It’s got all the…
Tip: save now, cook later.Ruth’s Chris Stuffed Chicken Copycat is a deliciously satisfying dish that brings tender chicken breasts filled with a creamy, cheesy stuffing right to your dinner table. It’s got all the rich flavors you love from the famous steakhouse version but made in your own kitchen with ingredients like cream cheese, spinach, and garlic. The chicken stays juicy and is topped with a melted cheese finish that’s just irresistible.
I love making this recipe when I want something special but not too complicated. The combination of the creamy filling and perfectly cooked chicken is always a crowd-pleaser in my house. One tip I have is to make sure you don’t overfill the chicken pockets—just enough so each bite has a little cheesy goodness without the filling spilling out. It makes a big difference in how neat and tasty it turns out.
Serving this with a simple side like green beans or roasted potatoes lets the stuffed chicken really shine. I also enjoy pairing it with a fresh salad to balance out all the richness. Every time I make this, it feels like a little celebration, and I find it perfect for both weeknights and casual dinner parties where everyone asks for the recipe afterward!
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless breasts that are thick and even to create a pocket for stuffing. If small, consider buying larger ones or butterfly them carefully.
Cream cheese: This adds creamy richness to the filling. You can substitute with mascarpone or ricotta for a lighter texture.
Spinach: Fresh spinach works best for a bright taste. If unavailable, frozen spinach (thawed and drained) is a good option.
Mozzarella and Parmesan cheese: Combination gives a gooey and sharp flavor. Fontina or Gruyère can replace mozzarella; Pecorino Romano works for Parmesan.
White wine: Optional for the sauce, adds depth and acidity. If you prefer no alcohol, use extra chicken broth with a splash of lemon juice instead.
How Do I Make the Perfect Stuffed Chicken Pocket Without Tearing?
Creating a pocket can be tricky but is key to holding the filling. Use these tips for success:
- Lay the chicken breast flat on a cutting board.
- Take a sharp knife and insert it carefully near the thickest side.
- Slice horizontally through the middle but stop about ¼ inch from the opposite edge.
- Open the breast like a book, keeping the skin side intact.
- If the chicken is uneven, gently pound it to the same thickness for even cooking.
- Be gentle but steady; a dull knife or rushing can cause tearing.
Stuff the pocket carefully without overfilling—too much filling may burst during cooking. Secure with toothpicks if needed and you’ll get neat, juicy pockets that hold all that creamy goodness!
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Sharp knife – essential for carefully cutting the chicken pocket without tearing the meat.
- Cutting board – gives you a stable surface to prep the chicken and chop ingredients safely.
- Mixing bowl – for combining the filling ingredients smoothly and evenly.
- Toothpicks – handy to secure the stuffed chicken breasts so the filling stays inside while cooking.
- Small saucepan – ideal for making the buttery sauce while the chicken bakes.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for a different green with a bit more texture and earthy flavor.
- Add cooked bacon or pancetta to the filling for a smoky, salty twist that pairs well with the creamy cheese.
- Use goat cheese instead of cream cheese for a tangy, slightly sharper filling that’s lighter but still creamy.
- Stir in sun-dried tomatoes or roasted red peppers for a sweet and tangy burst within the filling.
Ruth’s Chris Stuffed Chicken Copycat
Ingredients You’ll Need:
For the Chicken and Filling:
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped (plus extra for garnish)
- 1 tsp dried thyme
- Salt and pepper, to taste
- 3 tbsp olive oil or butter, for cooking
For the Butter Sauce:
- ½ cup dry white wine (optional)
- ½ cup chicken broth
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 25 minutes for cooking, totaling roughly 40 minutes. It’s quite quick to prepare and bake, making it perfect for a flavorful but hassle-free meal.
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the cream cheese, chopped spinach, mozzarella, Parmesan, minced garlic, parsley, chives, thyme, salt, and pepper until everything is well combined and creamy.
2. Stuff the Chicken:
Carefully slice each chicken breast horizontally to make a pocket, being careful not to cut all the way through. Stuff each pocket generously with the cheese and spinach mixture. Use toothpicks to secure the openings if needed, so the filling doesn’t spill out.
3. Sear the Chicken:
Season the outside of each stuffed chicken breast with salt, pepper, and a little thyme. Heat the olive oil or butter in an oven-safe skillet over medium-high heat. Sear the chicken on each side for 3 to 4 minutes until golden brown.
4. Bake to Finish:
Transfer the skillet to the oven preheated to 375°F (190°C). Bake the chicken for about 20 to 25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
5. Prepare the Butter Sauce:
While the chicken bakes, combine white wine (if using) and chicken broth in a small saucepan. Bring it to a simmer over medium heat, letting it reduce slightly. Whisk in the butter and lemon juice until smooth. Taste and add salt and pepper as needed.
6. Serve:
Once the chicken is cooked, remove the toothpicks. Slice the breasts thickly and arrange on plates. Spoon the warm butter sauce over the slices and sprinkle with extra chopped chives. Pair with mashed potatoes and steamed vegetables for a complete meal.
Enjoy this creamy and savory copycat of Ruth’s Chris stuffed chicken, bursting with rich flavors and a delightful buttery finish!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before prepping and stuffing. This helps ensure even cooking and prevents excess moisture.
Can I Substitute the Spinach with Another Green?
Absolutely! Kale, Swiss chard, or even arugula work well as alternatives. Just make sure to chop them finely and sauté or steam them before mixing into the filling if they’re tougher greens.
How Should I Store Leftovers?
Keep any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and the creamy texture of the filling.
Is It Possible to Make the Butter Sauce Ahead of Time?
Yes, you can prepare the sauce in advance. Reheat it gently on the stove before serving, whisking occasionally to keep it smooth and creamy. Add a splash of broth if it thickens too much.