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Ruth Chris Stuffed Chicken

A delightful stuffed chicken dish filled with creamy cheese and spinach, inspired by Ruth's Chris Steak House, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup cream cheese, softened Ensure it's softened for easier mixing.
  • 1 cup fresh spinach, chopped Can substitute with other greens like kale.
  • 1 cup mozzarella cheese, shredded Can substitute with cheddar or gouda.
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • to taste Olive oil for cooking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, mix the softened cream cheese, chopped spinach, shredded mozzarella, minced garlic, Italian seasoning, salt, and pepper until well combined.
  3. Carefully cut a pocket into each chicken breast, taking care not to slice all the way through.
  4. Generously stuff each chicken breast pocket with the cheese and spinach mixture.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear each stuffed chicken breast for about 3-4 minutes on each side until nicely browned.
  3. Transfer the seared chicken breasts to a baking dish and cover with aluminum foil.
  4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  5. Remove from the oven and let rest for a few minutes before serving.

Notes

For serving, slice the chicken to reveal the creamy filling and serve over sautéed garlic spinach or creamy mashed potatoes. Store leftovers in an airtight container in the fridge for 3-4 days.