Description
A home-cooked version of the elegant stuffed chicken from Ruth’s Chris Steak House, featuring creamy filling with spinach and cheese.
Ingredients
Scale
- 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 your oven to 375°F (190°C).
- Carefully slice pockets into each chicken breast, ensuring you don’t cut all the way through.
- In a mixing bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning. Mix until thoroughly combined.
- Generously stuff each chicken pocket with the mixture and secure the openings with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Sear each chicken breast on both sides for 3–4 minutes until golden brown.
- Pour chicken broth around the chicken and drizzle with lemon juice.
- Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
- After removing from the oven, sprinkle grated Parmesan cheese over the chicken and let it rest for 5 minutes before serving.
Notes
Consider marinating the chicken in lemon juice for added flavor. Serve with sides like mashed potatoes or a green salad.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
Keywords: stuffed chicken, Ruth's Chris, chicken recipe, comfort food, weeknight dinner