Description
A delicious copycat recipe of the famous stuffed chicken from Ruth’s Chris, featuring a creamy spinach and cheese filling.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Cut pockets into each chicken breast.
- In a bowl, mix cream cheese, spinach, mozzarella, garlic powder, and Italian seasoning until combined.
- Stuff each chicken pocket with the filling and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Sear both sides of the chicken for 3-4 minutes until golden brown.
- Pour chicken broth around the chicken and drizzle with lemon juice.
- Cover and bake uncovered for 25-30 minutes until the internal temperature reaches 165°F (75°C).
- Sprinkle Parmesan cheese on top and let rest for 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg