Name: Ruth’s Chris Stuffed Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large boneless, skinless chicken breasts; 8 oz cream cheese (softened); 2 cups fresh spinach (chopped); 1 cup shredded mozzarella cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; 2 Tbsp olive oil; 1 cup low-sodium chicken broth; 2 Tbsp fresh lemon juice; ¼ cup grated Parmesan cheese

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Why You’ll Love This Recipe

I keep coming back to this recipe because it delivers restaurant-quality results without complicated steps. The filling stays creamy and cheesy, the chicken remains moist, and the lemony pan juices add just the right balance. I also enjoy how impressive it looks while still being very approachable to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large boneless, skinless chicken breasts
8 oz cream cheese, softened
2 cups fresh spinach, chopped
1 teaspoon garlic powder
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese

Directions

I start by preheating the oven to 375°F (190°C). Using a sharp knife, I carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.

In a mixing bowl, I combine the cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning until smooth and well mixed. I generously stuff each chicken breast with the filling and secure the opening with toothpicks.

I heat the olive oil in an oven-safe skillet over medium heat and sear the stuffed chicken breasts on both sides until golden brown. Once seared, I pour the chicken broth around the chicken and drizzle everything with lemon juice.

I transfer the skillet to the oven and bake uncovered until the chicken is fully cooked and juicy. After baking, I sprinkle the Parmesan cheese over the chicken and let it rest for a few minutes before serving.

Servings and Timing

I make this recipe to serve 4 chicken breasts.
Prep time takes about 15 minutes.
Cook time is around 35 minutes.
Total time comes to approximately 50 minutes.

Variations

I sometimes add chopped sun-dried tomatoes to the filling for extra flavor. When I want a richer texture, I mix a little Parmesan directly into the cream cheese filling. I also enjoy adding fresh herbs like basil or parsley for a brighter finish.

Storage / Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in the oven or microwave, adding a splash of broth to keep it moist.

FAQs

How do I keep the filling from leaking out?

I make sure to secure the chicken tightly with toothpicks and avoid overstuffing.

Can I prepare this ahead of time?

I often stuff the chicken earlier in the day and refrigerate it until ready to cook.

What spinach works best?

I usually use fresh spinach, but thawed and well-drained frozen spinach also works.

Can I use chicken thighs instead of breasts?

I prefer breasts for stuffing, but thicker thighs can work with careful preparation.

How do I know when the chicken is done?

I cook it until the juices run clear and the internal temperature reaches doneness.

Conclusion

This Ruth’s Chris stuffed chicken is one of my favorite dishes when I want something comforting yet elegant. I love how the creamy filling, juicy chicken, and simple ingredients come together to create a meal that feels special every time.