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If you are searching for a dinner that feels both special and completely comforting, this Ruth’s Chris inspired stuffed chicken brings serious restaurant flavor right to your table. Juicy chicken breasts hold a creamy, cheesy spinach filling and finish with a pop of fresh lemon and Parmesan. This is one of those dishes that always disappears quickly whenever I serve it, whether for family or friends.
The first time I made this, my family actually asked if I had ordered from a fancy steakhouse. Now it is in heavy rotation any time I want to impress without much fuss.
Ingredients
- Chicken breasts: This cut holds up well to stuffing and comes out juicy with the right prep. Look for pieces all about the same size so they cook evenly.
- Cream cheese: This becomes extra creamy when softened. I like to let it sit at room temperature before mixing to make it easier to work with.
- Fresh spinach: Chopped and mixed into the filling for color and a nutrient boost. Fresh leaves wilt perfectly inside the chicken.
- Mozzarella cheese: Melts into the filling for stretch and richness. Use whole milk mozzarella for the best melt.
- Italian seasoning: Blends herbs that lift the flavor in every bite. Make sure yours is fresh and aromatic when you open the jar.
- Garlic powder: Adds warmth and brings out the best in the cheese combo. Pick a garlic powder with a clean strong scent.
- Olive oil: Helps brown the chicken beautifully when searing. I go for extra virgin for the best flavor.
- Lemon juice: Brightens up the whole dish with a slight tang. Freshly squeezed is always best.
- Chicken broth: Keeps the meat moist in the oven and builds a savory sauce. Low-sodium is key so the filling does not get too salty.
- Parmesan cheese: Sprinkled on top at the end for sharpness and a golden finish. Choose genuine Parmesan and grate it yourself if you can.
Instructions
- Prep the Chicken:
- Slice pockets carefully into the sides of each chicken breast using a sharp knife. Try not to cut all the way through so the filling stays contained.
- Make the Filling:
- Combine softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning in a bowl until fully mixed and creamy. Make sure the spinach is blended in well so every bite has some green.
- Stuff the Chicken:
- Fill each chicken pocket generously with the cream cheese mixture. You want them brimming but not overflowing. Use toothpicks to close up the openings so the filling does not spill out as it cooks.
- Sear for Flavor:
- Heat olive oil in an oven-safe skillet over medium heat. Once it shimmers, add the stuffed chicken breasts. Cook each side for three to four minutes until a golden crust forms. This step locks in juices and starts the flavor development.
- Add Cooking Liquids:
- Pour chicken broth around the chicken in the pan and then drizzle everything with fresh lemon juice. This will steam and infuse the chicken as it bakes.
- Bake to Perfection:
- Transfer the skillet right into a preheated oven. Roast uncovered at 375 until the thickest part hits a safe 165 and the top looks golden—usually about twenty five to thirty minutes.
- Finish with Parmesan:
- Sprinkle grated Parmesan on top of the hot chicken right when it comes out of the oven. Let it rest five minutes for juices to settle and cheese to slightly melt before serving.
Spinach is definitely my favorite part of this recipe. It brings such a fresh taste but also reminds me of my childhood when my mom always tried to tuck greens into our dinners. Every slice of chicken with a seam of that green and cheesy filling brings a smile of nostalgia as much as flavor.
Storage and Leftover Tips
Store leftover cooked chicken in an airtight container in your refrigerator for up to three days and reheat gently to keep it juicy. These stuffed breasts also freeze beautifully—wrap them well and thaw overnight for a quick weeknight meal. The filling sometimes even firms up and becomes more flavorful the next day.
Easy Ingredient Swaps
If you do not have fresh spinach, chopped frozen spinach (well-drained) works perfectly in the filling. Swiss or provolone can sub for mozzarella if needed. For a dairy-free version, try vegan cream cheese and cheese alternatives—the texture holds up surprisingly well.
Perfect Ways to Serve This
This stuffed chicken sits beautifully on creamy mashed potatoes or fluffy rice. For a lighter meal, I love it with a peppery arugula salad or some roasted asparagus. Drizzle the chicken with pan juices for that steakhouse effect in every bite.
You will find this chicken truly delivers a steakhouse experience with very little effort at home. The aroma alone as it bakes is reason enough to make it again and again.
Recipe Q&A
- → What type of cheese is best for stuffing?
Cream cheese creates a creamy base, while mozzarella adds stretch and extra flavor. Parmesan finishes with a savory touch.
- → How do you keep the stuffing from spilling out during cooking?
Secure the chicken with toothpicks after stuffing to seal the pockets and prevent the cheesy filling from escaping.
- → Can fresh spinach be replaced with frozen spinach?
Yes, thawed and well-drained frozen spinach works as a substitute for fresh in this stuffing mixture.
- → How can you tell when the chicken is cooked through?
Check for an internal temperature of 165°F (75°C) at the thickest part, ensuring the chicken is fully cooked and safe to eat.
- → What sides pair well with this dish?
Roasted vegetables, garlic mashed potatoes, or a fresh green salad complement the stuffed chicken beautifully.
- → Can this be prepared ahead of time?
Stuff the chicken in advance and refrigerate until ready to cook. Sear and bake just before serving for best results.