Craving a restaurant-style chicken dish that looks and tastes like it came straight from a high-end steakhouse? Our Ruth Chris Stuffed Chicken Copycat recipe is about to become your new culinary obsession! Imagine cutting into a perfectly seared chicken breast and revealing a creamy, cheesy spinach filling that oozes with flavor. This isn't just another chicken recipe – it's a gourmet experience you can create right in your own kitchen, impressing family and friends with professional-level cooking skills.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup spinach, cooked and chopped
- 1 cup cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the filling by combining cooked and finely chopped spinach, softened cream cheese, shredded mozzarella, garlic powder, onion powder, salt, and pepper in a medium mixing bowl. Mix thoroughly until all ingredients are well incorporated.
- Place chicken breasts on a clean cutting board and use a sharp knife to create a deep pocket in the side of each breast, being careful not to cut completely through the chicken.
- Generously stuff each chicken breast with the prepared spinach and cheese mixture, ensuring the pocket is filled evenly but not overstuffed.
- Secure the openings of the stuffed chicken breasts with toothpicks to prevent the filling from leaking during cooking.
- Season the outside of each chicken breast with additional salt and pepper to enhance flavor.
- Heat olive oil in a large oven-safe skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes on each side until a golden-brown crust forms.
- Transfer the skillet with the seared chicken to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Remove toothpicks before serving and plate the stuffed chicken breasts, garnishing with fresh herbs if desired.
Tips
- Ensure your chicken breasts are evenly sized for consistent cooking
- Use a sharp knife to create the pocket, keeping the sides intact
- Don't overstuff the chicken to prevent filling from leaking
- Use toothpicks to securely seal the chicken pocket
- Sear the chicken at the right temperature for a golden-brown crust
- Use an instant-read meat thermometer to check internal temperature
- Let the chicken rest after cooking to retain maximum juiciness
- For extra flavor, consider adding fresh herbs like thyme or parsley
- Choose high-quality, fresh ingredients for the best taste
- Serve immediately for the most impressive presentation and flavor
Nutrition Facts
Calories: 480kcal
Carbohydrates: 5g
Protein: 45g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 160mg
