Name: Irresistible Ruth's Chris Stuffed Chicken Copycat
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 cup of spinach, chopped; 1 cup of cream cheese, softened; 1/2 cup of mozzarella cheese, shredded; 1/4 cup of Parmesan cheese, grated; 2 cloves of garlic, minced; Salt and pepper to taste; 1 tablespoon of olive oil; 1 tablespoon of Italian seasoning

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Irresistible Ruth’s Chris Stuffed Chicken Copycat

There’s something about a perfectly stuffed, golden-seared chicken breast that takes you right back to cozy dinner nights and special occasions. This Ruth’s Chris stuffed chicken copycat pairs creamy cheeses and spinach with a crisp, buttery exterior for a dish that feels elegant but is surprisingly simple to make at home. If you love indulgent weeknight upgrades, this recipe delivers restaurant-style comfort without the reservation—try it alongside a pasta side or a simple salad; for another cheesy stuffed favorite, check out this baked chicken Alfredo stuffed shells for more inspiration.

Why make this recipe
If you’re tired of boring, dry chicken that lacks personality, this copycat is the perfect solution: it locks in moisture with a rich cheese-and-spinach filling and finishes with a golden sear for great texture. The rich cream cheese and melty mozzarella create a luscious interior that keeps every bite satisfying, while Parmesan and garlic bring savory depth. Best of all, it’s quick enough for a weeknight yet impressive enough for guests.

Ingredients

2 boneless, skinless chicken breasts
1 cup of spinach, chopped
1 cup of cream cheese, softened
1/2 cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
2 cloves of garlic, minced
Salt and pepper to taste
1 tablespoon of olive oil
1 tablespoon of Italian seasoning

Step-by-Step Guide to Making Irresistible Ruth’s Chris Stuffed Chicken Copycat

Prep and preheat
- Set your oven to 375°F (190°C) so it reaches temperature while you assemble the chicken. Gather your ingredients and have a baking dish or an oven-safe skillet ready.
Make the filling
- In a medium mixing bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, and a generous pinch of salt and black pepper. Mix until smooth and evenly combined. Taste a small bit (you’re dealing with raw cheese, so keep fingers clean) and adjust seasoning if needed—the filling should be flavorful enough to season the chicken from the inside out.
Prepare the chicken
- Pat each chicken breast dry with paper towels. Using a sharp knife, carefully cut a pocket into the thickest side of each breast: slice horizontally about two-thirds of the way through, leaving one side intact to hold the filling. If any breasts are very thick, you can butterfly them further or gently pound them to an even thickness before making the pocket for easier stuffing.
Stuff the pockets
- Spoon the cheese-and-spinach mixture into each pocket, dividing it evenly between the two breasts. Don’t overfill—leave enough room so the chicken can close and the filling stays mostly contained. Use toothpicks to secure the openings if desired; they help keep everything inside during searing and baking.
Heat the skillet
- Place an oven-safe skillet on the stovetop over medium heat and add the tablespoon of olive oil. Let the oil warm until shimmering but not smoking; this ensures a good sear without sticking.
Sear the chicken
- Carefully place each stuffed breast in the hot skillet. Sear for 3–4 minutes per side until a golden-brown crust forms. Searing adds that signature restaurant-style color and locks in juices.
Transfer to the oven
- Once both sides are nicely browned, move the skillet to the preheated oven (or transfer the chicken to a baking dish if you don’t have an oven-safe skillet). Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. If the tops start to brown too much, loosely tent with foil.
Rest and slice
- Remove the skillet from the oven and let the chicken rest for at least 5 minutes. This short rest time allows juices to redistribute and prevents the filling from spilling out when you slice. Cut across the breast to showcase the creamy filling, serve hot, and enjoy.

Tips embedded in the steps:

Use room-temperature cream cheese for easy mixing and a smoother filling.
If using frozen spinach, thaw and squeeze out excess moisture to prevent a watery filling.
Toothpicks are optional but helpful; remember to remove them before serving.

Best Way to Store Irresistible Ruth’s Chris Stuffed Chicken Copycat

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Wrap individually in foil and place in a freezer-safe bag or container for up to 2–3 months; thaw overnight in the refrigerator before reheating.
Reheating: For best texture, reheat at 325°F (160°C) in an oven-safe dish until warmed through (about 10–15 minutes from refrigerated). If microwaving, use short bursts with lower power to avoid rubbery chicken.

Serving Suggestions for Irresistible Ruth’s Chris Stuffed Chicken Copycat

Classic steakhouse pairing: Serve with garlic mashed potatoes and steamed asparagus for a Ruth’s Chris–style experience at home.
Lighter option: Plate with a crisp arugula or mixed greens salad dressed in lemon vinaigrette to cut through the richness.
Pasta companion: A small portion of buttered noodles or a simple pasta tossed with olive oil and herbs complements the cheesy filling without competing with it.
Sauces: A drizzle of browned butter with herbs or a light white wine pan sauce can elevate the dish without overpowering the filling.

Tips to make Irresistible Ruth’s Chris Stuffed Chicken Copycat (Q&A style)
Q: How do I keep the chicken moist?
A: Brining is an option for extra moisture—soak the breasts in a simple saltwater brine for 15–30 minutes, then pat dry before cutting pockets (don’t brine too long or the texture will change). More practically, the filling itself helps lock moisture in; do not overbake, and always let the chicken rest before slicing.

Q: Can I prepare this ahead of time?
A: Yes—assemble the stuffed breasts and keep them refrigerated, covered, for up to 24 hours. Sear and bake when ready to serve. For a longer prep window, assemble and freeze raw (see storage instructions above).

Q: How do I stop filling from leaking?
A: Press the filling firmly into the pocket and avoid overfilling. Use toothpicks to close the seam and give the sear a chance to seal the edges slightly before flipping.

Variations

Spinach and sun-dried tomato: Add 2–3 tablespoons of finely chopped sun-dried tomatoes (oil-packed, drained) to the filling for a bright, tangy twist. Use basil or oregano in place of Italian seasoning.
Mushroom and Swiss substitution: Swap the mozzarella and Parmesan for shredded Swiss or Gruyère and fold in sautéed, finely chopped mushrooms for an earthy variation.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes — thaw completely and squeeze out as much liquid as possible with a clean kitchen towel or paper towels before mixing into the filling. Excess moisture can make the filling watery and increase the risk of leakage.

Q: How can I make the filling lighter?
A: Substitute half the cream cheese with ricotta or part-skim cottage cheese and increase the mozzarella a bit; this lightens the texture while keeping creaminess.

Q: Is there a non-dairy alternative?
A: Use dairy-free cream cheese and plant-based shredded cheese alternatives. The flavor and meltability will vary, but the technique remains the same.

Q: What internal temperature should the chicken reach?
A: The safe internal temperature for cooked chicken is 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the breast (avoiding touching the filling) to check doneness.

Q: Can I make this spicy?
A: Absolutely—add a pinch of red pepper flakes to the filling or spread a thin layer of spicy mustard inside the pocket before stuffing.

Q: How long does this take total?
A: Prep time is about 15–20 minutes (including filling assembly and pocketing), searing takes 6–8 minutes, and baking takes 25–30 minutes. Plan for roughly 45–60 minutes from start to finish.

Final plating and presentation tips

Slice each breast into two angled pieces to display the creamy filling and arrange on warmed plates.
Spoon a little pan gravy or reduced white wine sauce around the chicken for gloss and extra flavor.
Garnish with a sprinkle of chopped fresh parsley or chives for color contrast.

Troubleshooting common problems

Dry chicken after baking: Reduce oven time slightly and confirm oven temperature with an oven thermometer. Let the chicken rest before slicing to redistribute juices.
Filling too runny: Drain and squeeze thawed spinach thoroughly, or add a tablespoon of breadcrumbs or extra Parmesan to help bind the filling.
Uneven cooking: Pound thicker breasts to an even thickness or finish in the oven immediately after searing to ensure even doneness.

Nutritional notes and customization
This recipe is rich in protein and calcium from the cheeses. To reduce fat, use part-skim cheeses and substitute half the cream cheese with ricotta. For lower sodium, use low-sodium cheeses and season conservatively.

Occasions and pairing ideas

Weeknight comfort: Quick enough for family dinner paired with roasted vegetables.
Date night or dinner party: Serve with roasted fingerling potatoes and a glass of Chardonnay.
Holiday menus: Makes an elegant main that complements lighter sides like green beans almondine and wild rice pilaf.

Safety reminders

Always wash hands and surfaces after handling raw chicken.
Use separate cutting boards for raw poultry and produce to avoid cross-contamination.
Cook to the recommended internal temperature for food safety.

If you want a printable shopping list: chicken breasts, spinach, cream cheese, mozzarella, Parmesan, garlic, olive oil, Italian seasoning, salt, and pepper—everything else is likely in your pantry.

Conclusion

If you’d like to compare this home-style riff to other copycat recipes, the detailed Ruth’s Chris stuffed chicken breast recipe at Bless Her Heart Y’all is a helpful reference for flavor and technique. For another popular take on stuffed chicken that claims to rival the steakhouse version, see the Stuffed Chicken Breast (Better than Ruth’s Chris) article at The Bates Kitchen.