Ruth’s Chris Stuffed Chicken Copycat

Posted on January 19, 2026

Easy and Delicious Ruth’s Chris Stuffed Chicken Copycat

As the chill of autumn creeps in, and the leaves start to paint themselves in hues of orange and gold, I’m reminded of cozy nights spent in my kitchen. There’s nothing quite like the smell of something delicious wafting through the house, warming not just the space but the heart. One of my all-time favorite meals to whip up during these months is the Ruth’s Chris Stuffed Chicken Copycat. There’s something so comforting about a well-stuffed chicken breast that feels like a warm hug on a plate—especially when it’s loaded with creamy cheese, vibrant spinach, and a zesty kick from lemon.

You know, the first time I attempted this recipe, I was a bundle of nerves and excitement. I had my mother on speed dial because, honestly, who wouldn’t? I mean, let’s face it: my track record with chicken wasn’t exactly stellar. I recall a time I attempted a different chicken dish and accidentally set off the smoke alarm—let’s just say it wasn’t my proudest moment, and my dinner guests were treated to takeout instead. But diving into the copycat of this famous dish felt different. It was like I was trying to capture an old family secret, bringing something special to the dining table.

What makes this recipe resonate with me isn’t just the flavors. It’s the memories that come flooding back—of family dinners, laughter, and the satisfaction of sharing a great meal. Plus, it’s a fantastic healthy comfort food option that converts even the pickiest eaters in my family. So here’s my tried-and-true recipe for the Ruth’s Chris Stuffed Chicken Copycat—because everyone deserves a taste of comfort, especially on chilly evenings.

Why You’ll Love This Recipe

Quick & Easy Weeknight Meal: It’s surprisingly simple to prepare, making it ideal for those busy weeknights when you just want to get dinner on the table without any drama.
Healthy Comfort Food: Packed with protein and loaded with flavor, this dish gives you all the comfort without the guilt.
Picky Eater Approved: The creamy filling hides all those veggies so well that even the pickiest of eaters won’t notice.
Leftover Heaven: These stuffed chicken breasts keep well in the fridge and make for fabulous lunch options the next day.
Perfect for Meal Prep: Make a batch on Sunday, and you can enjoy them throughout the week—just heat and eat!
Impressive Presentation: Serve these beauties to impress your friends and family. They’ll think you’ve spent hours in the kitchen!

What Makes This Recipe Special?

The magic starts with the vibrant filling—a mixture of cream cheese, spinach, and mozzarella—that oozes comfort. The combination of garlic powder and Italian seasoning adds depth that you didn’t expect. Honestly, it’s an explosion of flavor wrapped up in that crispy chicken skin.

Not to mention, the cooking methods used—searing in olive oil to lock in juices, then finishing in broth—is an absolute game-changer. The aromas that fill your kitchen as it bakes will have everyone gathering around, waiting in anticipation. It takes a “fancy restaurant dish” and makes it accessible, all while forming beautiful memories in your home.

Ingredients

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

So, let’s break this down a bit.

Chicken breasts: I always go for the boneless, skinless variety—it’s easier to stuff, and you can say goodbye to weird textures that sometimes come with chicken skin. Remember to get the freshest ones you can find; it makes a difference!
Cream cheese: This is what makes the filling irresistibly creamy. I prefer Philadelphia cream cheese; it’s my go-to. Just let it soften to room temperature for easy mixing.
Spinach: Fresh is best, but frozen can work in a pinch. Just remember to drain it well; nobody wants a watery filling!
Garlic Powder & Italian Seasoning: These two are essential for flavor. If you feel adventurous, toss in your favorite herbs—basil or parsley can add great depth.
Mozzarella Cheese: Honestly, who can resist mozzarella? Its gooey texture makes the filling even more delightful.
Olive Oil: Go for extra virgin if you can. It’s rich and flavorful, which makes a world of difference when searing.
Chicken Broth: This creates a moist environment for the chicken. Low-sodium is key to keeping things healthy, ensuring the dish isn’t overly salty.
Lemon Juice: A splash of brightness that lifts all the flavors. Fresh is ideal, but bottled works too.
Parmesan Cheese: The final touch! It adds a delightful crust and an extra punch of flavor right at the end.

Now, one little tip here: don’t rush cutting those pockets in the chicken breasts! Take your time; if you slice too far, you could end up with a rather sad situation—chicken filling everywhere but inside the chicken. Oops.

How to Make It Step-by-Step

Alright, grab your apron, pour yourself a glass of something comforting, and let’s get into it!

Preheat Your Oven: Set that oven to 375°F (190°C). A warm kitchen is a happy kitchen.
Prep the Chicken: Carefully cut pockets into each of the chicken breasts. I usually slice halfway through the thickest part, but you want to ensure they hold the filling. Just keep your fingers safe—seriously, they are more valuable than you think!
Make the Filling: In a bowl, combine softened cream cheese, chopped spinach, mozzarella cheese, garlic powder, and Italian seasoning. Honestly, I could eat this filling by the spoonful. Mix it all until well combined, and taste a little. You know, just to make sure it’s delicious. 😉
Stuff the Chicken: Generously stuff each chicken pocket with the filling mixture. Don’t be shy—jam it all in there! Secure the openings with toothpicks; they don’t have to be pretty, just effective. Get your hands a little messy; it’s worth it.
Sear the Chicken: In an oven-safe skillet, heat the olive oil over medium heat. Once hot, place the chicken breasts carefully into the pan. Sear both sides for 3–4 minutes until they turn golden brown. The sound of that sizzle is music to my ears!
Add Broth and Bake: Here’s where the magic happens. Pour the chicken broth around the chicken and drizzle the lemon juice on top. Lightly season with salt and pepper. Bake uncovered for 25–30 minutes or until the internal temperature hits 165°F (75°C). Your kitchen will start to smell utterly divine!
Finish with Parmesan: The moment you’ve been waiting for—sprinkle that glorious Parmesan cheese over the chicken right after you pull it from the oven. The cheese will melt beautifully over the chicken. Let it rest for about 5 minutes, because patience is a virtue, right?

Trust me, when you slice into the chicken and reveal that cheesy filling, it’s worth the wait!

Tips for Best Results

Make Sure to Season: Don’t skip seasoning the chicken itself. A little salt and pepper can elevate the entire dish.
Don’t Overcrowd the Pan: The chicken needs room to sear. If your skillet is too small, use two pans or sear in batches.
Use a Meat Thermometer: Avoid overcooked chicken. A quick temperature check makes a world of difference.

Ingredient Substitutions & Variations

Feeling adventurous? Here’s how you can mix things up:

Spinach Alternatives: If you’re not a fan of spinach, try kale or even chard! Just make sure to chop it finely.
Cream Cheese Swaps: Greek yogurt can provide a lighter option, but it won’t be as creamy. Or maybe blend in some ricotta for a different texture.
Spice it Up: Add red pepper flakes to the filling for a kick, or even toss in some sun-dried tomatoes for an extra layer of flavor.

Directions

Preheat your oven to 375°F (190°C).
Cut pockets into the chicken breasts.
Mix cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning in a bowl.
Stuff each chicken breast and secure with toothpicks.
Heat olive oil in an oven-safe skillet and sear chicken for 3–4 minutes on each side.
Pour chicken broth around the chicken. Drizzle with lemon juice and bake uncovered for 25–30 minutes until cooked through.
Top with Parmesan cheese and rest for 5 minutes before serving.

Save

Pairing Ideas (Drinks, Sides, etc.)

This meal is a superstar on its own, but if you’re looking to elevate the dining experience, here are some ideas:

Sides: Creamy mashed potatoes or steamed asparagus work wonders alongside the stuffed chicken. You could also serve a light salad to balance things out.
Drinks: Personally, I love pairing this with a crisp white wine, but a sparkling lemonade is perfect for non-alcoholic options.
Desserts: A light sorbet is wonderful to cleanse the palate after a rich meal.

How to Store and Reheat Leftovers

If you’re lucky enough to have leftovers (it happens!), they can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat, pop the chicken in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You could also use the microwave but be cautious—it can lead to some overcooking if left too long. No one wants a rubbery chicken!

Make-Ahead and Freezer Tips

Here’s a fun tip: you can prep the filling ahead of time and store it in the fridge for a couple of days. Just stuff the chicken and cook when you’re ready!

You can also freeze the stuffed, unbaked chicken. Wrap each breast in plastic wrap, then store in a freezer-safe bag. To cook, simply thaw in the fridge overnight and follow the baking directions like a boss!

Common Mistakes to Avoid

Slicing Too Deep: When making pockets, be gentle! If you slice all the way through, well, that filling might just escape during cooking.
Not Letting it Rest: Andrew said it before, and I will too—every good meat recipe needs resting time. It allows juices to redistribute, making for a succulent bite!

Frequently Asked Questions (FAQ)

Can I use frozen chicken breasts?
- You can, but you’ll need to increase the cooking time. Just ensure they’re fully cooked through.
What if I don’t have any spinach?
- No worries! Use any leafy greens or even vegetables like bell peppers or zucchini.
Can I make this dish keto-friendly?
- Absolutely! Just stick to high-protein variations of the ingredients. You can substitute low-carb tortillas or skip the breadcrumbs entirely.
Is this dish freezable?
- Yes! You can freeze it both before and after cooking. Just ensure it’s wrapped tightly to avoid freezer burn.
How do I know when the chicken is done?
- A meat thermometer is your best friend here. You want it to read 165°F (75°C).

Cooking Tools You’ll Need

Sharp knife for cutting pockets
Mixing bowl
Skillet (oven-safe)
Tongs
Meat thermometer

Final Thoughts

Sitting down to a plate of Ruth’s Chris Stuffed Chicken Copycat just brings that warm, fuzzy feeling. It’s more than food; it’s a way to nourish my family, spark conversations, and create memories.

I genuinely hope this recipe brings you as much joy as it brings to my table. Cooking can sometimes be chaotic (cue the smoke alarm memories), but it’s those beautiful moments that make it worthwhile, right? If you give this a shot and make it your own, I’d love to hear how it turned out!

So if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!