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Stuffed Chicken

This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe combines convenience with heart-healthy ingredients, perfect for a nutritious family meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 2 pieces boneless, skinless chicken breasts Choose high-quality proteins for the best flavor and health benefits.
Filling Ingredients
  • 1 cup spinach, chopped Fresh spinach adds nutrients and a lovely color.
  • 1/2 cup cream cheese, softened Creamy base for the stuffing; consider low-fat for a lighter option.
  • 1/2 cup mozzarella cheese, shredded Adds that gooey texture that everyone loves; swap with cheddar for a different flavor.
  • 1/4 cup grated Parmesan cheese For a robust, salty kick.
  • 2 cloves garlic, minced Enhances flavor; you can use garlic powder if needed.
  • 1 teaspoon Italian seasoning A mix of herbs that elevates the dish; fresh herbs work too.
  • Salt and pepper to taste Essential for seasoning.
  • Olive oil for cooking Use for health benefits; alternatives include avocado oil.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the spinach, cream cheese, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper. Blend well until creamy and consistent.
  3. Carefully cut a pocket in each chicken breast, ensuring not to slice through the other side.
  4. Generously fill the pocket of each breast with the cheese and spinach mixture, securing the opening with toothpicks if necessary.
Cooking
  1. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  2. Transfer the seared chicken into a baking dish and bake in the preheated oven for 20-25 minutes, or until cooked through, reaching an internal temperature of 165°F (74°C).
  3. Once done, allow the chicken to rest for a few minutes before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This dish can also be frozen for up to three months.