Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Ruths Chris stuffed chicken copycat gives you restaurant vibes with minimal drama. It looks fancy, tastes rich, and yes you can totally brag about making it without lying.

If you love stuffed chicken, you should check out this tasty spin on spinach stuffed chicken for another low carb option spinach stuffed chicken breasts low carb dinner. It is like twinsies, but one wears a cream cheese tux.

Why This Recipe is Awesome

First off, it is stupidly satisfying. Creamy filling, melty cheese, juicy chicken that holds a surprise inside. You get all the comfort of a steakhouse meal without selling a kidney for a reservation.

It is also easy to scale. Cooking for one, two, or a small army? No sweat. Prep time stays reasonable and the oven does most of the work. Best part is you can look like a pro while the only complicated move you did was searing chicken for four minutes.

And listen, this recipe is pretty forgiving. If you overstuff a little or the chicken sears a touch longer, it still turns out great. That is why it makes a perfect date night dinner when you want to impress but also binge a TV show while it bakes. FYI, I do 80 percent of my kitchen experiments like that.

Psst want a simpler comfort meal with a ranch twist? I dig this easy 4 ingredient ranch chicken bake, it is a great side hustle to this recipe 4 ingredient ranch chicken bake.

Ingredients You’ll Need

• 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

Yes that is it. Short list, big payoff. Make sure the cream cheese is softened so you do not wrestle with a brick. Also if your spinach is wet, give it a quick squeeze in a clean towel. Wet filling equals soggy chicken and nobody wants that.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully cut pockets in each chicken breast.
3. In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
6. Pour chicken broth around the chicken, drizzle with lemon juice, and bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (75°C).
7. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.

A few quick tips while you follow those steps. Use a meat thermometer to hit that sweet spot of 165°F. Do not skip searing. Searing locks in flavor and gives you a beautiful crust. Also, remove toothpicks before serving unless you enjoy surprises while chewing.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat it.
• Stuffing the pockets like you are building a sandcastle. Overstuffed chicken will split and make a mess. Be generous but realistic.
• Skipping the sear because you are impatient. You will miss out on the golden color and extra flavor. Sear like you mean it.
• Not squeezing moisture from your spinach. Wet filling makes the whole thing watery. Squeeze the spinach, I mean it.
• Walking away while it bakes without checking the temp. Check the internal temp near the thickest part of the chicken for accuracy.

If you avoid these, you will be golden. Literally.

Alternatives & Substitutions

• No cream cheese? Use ricotta mixed with a bit of Greek yogurt for tang. IMO it tastes fresher.
• Want it cheesy but different? Swap mozzarella for fontina or provolone. Both melt beautifully.
• Need a dairy free option? Try a dairy free cream cheese and a sprinkle of nutritional yeast for savory flavor. It will be different but still yummy.
• Want a tropical twist? Try pairing this technique with the flavors from this coconut chicken recipe for a fun fusion authentic coconut chicken. Coconut and lemon can play nicely if you are feeling adventurous.
• Low salt? Use low-sodium broth and skip the extra salt. Parmesan adds umami so you will still feel satisfied.

Mix and match as you like. This dish is a good base for creativity. If you are trying to keep carbs low, it pairs perfectly with roasted veggies or a crisp salad.

FAQ (Frequently Asked Questions)

• Can I use frozen spinach instead of fresh? Sure, but thaw it and squeeze out all the water first. You do not want soggy filling.
• Can I prepare this ahead of time? Yes. Stuff the chicken and refrigerate up to a day. Sear and bake when ready. Just bring it closer to room temp before searing for even cooking.
• What if my chicken pockets tear while stuffing? No drama. Press the mixture into place and secure with toothpicks or kitchen twine. Small tears are fine.
• Can I make this spicy? Absolutely. Add red pepper flakes or a dash of hot sauce to the filling. I like a tiny kick myself.
• Is chicken breast the only option? You can use boneless thighs if you prefer darker meat. They have more fat and stay juicy. Try them if you want richer flavor.
• How do I store leftovers? Keep in an airtight container in the fridge for up to three days. Reheat gently in the oven to keep it juicy.
• Can I freeze this? Yes freeze unbaked stuffed chicken for up to two months. Thaw overnight in the fridge before baking.

Final Thoughts

You just made a salad of deliciousness and confidence. This Ruths Chris copycat gives you fancy without fuss and flavor without drama. Trust the process and have fun with small substitutions. Cooking should feel like a friendly experiment not a test.

Now go impress someone or just yourself with this melty, savory masterpiece. You deserve it. If you are feeling proud, invite someone over or call your mom. Or both. Go forth and cook like you mean it.

Conclusion

If you want a direct take on the original restaurant inspiration for comparison or extra tips, check out this faithful copycat recipe Ruth Chris Stuffed Chicken (Copycat) – The Feathered Nester.

Ruth’s Chris Stuffed Chicken Copycat

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

Print Recipe

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Description

A restaurant-style stuffed chicken recipe that is fancy yet easy to prepare, featuring creamy filling and melty cheese.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully cut pockets in each chicken breast.
3. In a bowl, mix together cream cheese, spinach, mozzarella cheese, garlic powder, and Italian seasoning until well combined.
4. Generously stuff each chicken pocket with the mixture and secure openings with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3–4 minutes until golden brown.
6. Pour chicken broth around the chicken, drizzle with lemon juice, and bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (75°C).
7. Sprinkle Parmesan cheese over the chicken right after removing it from the oven and let rest for 5 minutes before serving.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F. Do not skip searing for best flavor and texture. Remove toothpicks before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 80mg

Keywords: stuffed chicken, easy dinner, low carb recipe, restaurant copycat, chicken recipe