Ruth’s Chris Stuffed Chicken Copycat is a rich and flavorful dish that brings the classic steakhouse experience right to your dinner table. Imagine tender chicken breasts filled with a delicious mixture of cheese, herbs, and spices, then cooked to juicy perfection. It’s all about that melty, cheesy center that gives each bite a comforting, silky texture alongside the savory chicken.
I really love making this dish when I want to impress friends or family without spending hours in the kitchen. One tip I always follow is to carefully stuff the chicken so the filling stays inside while cooking—nothing beats that satisfying pull-apart moment when the cheesy filling oozes out! It’s a simple step that makes all the difference and keeps the flavors locked in.
When I serve this, I like to keep the sides light, like a fresh salad or some steamed veggies, so the stuffed chicken is the star of the meal. It’s a great dish for a cozy weekend dinner or a special occasion, and the best part is how everyone’s eyes light up at the first bite. It’s become one of those meals I look forward to making again and again.
Key Ingredients & Substitutions
Chicken breasts: Using skin-on chicken adds great flavor and helps keep the meat juicy. If you prefer, skinless breasts work too but may cook faster, so watch the time.
Cream cheese: This makes the stuffing creamy and smooth. If you want a lighter version, try using ricotta or Greek yogurt, though the taste will differ slightly.
Spinach: Fresh works best for a nice texture, but you can use frozen spinach—just be sure to thaw and squeeze out excess water before mixing.
Cheeses: Mozzarella and Parmesan bring gooeyness and sharp flavor. Feel free to swap mozzarella for provolone or Monterey Jack if you like.
Bacon: Bacon adds a smoky crunch that contrasts wonderfully with the creamy filling. For a vegetarian twist, use sautéed mushrooms or sun-dried tomatoes.
Lemon butter sauce: This sauce brightens the dish with creaminess and citrus zing. You can adjust lemon juice amount to your taste or swap cream for half-and-half for a lighter option.
How Do You Stuff Chicken Without Losing the Filling?
Stuffing chicken well can be tricky! First, make a deep pocket carefully with a sharp knife to avoid tearing the meat. Then, don’t overfill the cavity—leave some space to press the edges closed.
- Use toothpicks if needed to seal the opening and keep the filling inside during cooking.
- Press the filling firmly but gently to keep it compact.
- Sear the chicken skin-side down first to help seal and hold everything together.
Taking your time with these steps helps keep the filling inside and ensures a juicy, flavorful bite every time.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the chicken and finishing it in the oven without extra dishes.
- Sharp knife – important for cutting a neat pocket in the chicken breasts without tearing.
- Mixing bowl – to combine the creamy cheese and spinach filling smoothly.
- Basting spoon or small ladle – handy for pouring the lemon butter sauce over the cooked chicken.
- Meat thermometer – helps check the chicken is safely cooked to 165°F without guesswork.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for a different greens flavor and extra nutrients.
- Add crumbled blue cheese or feta to the filling for a tangy, bold taste.
- Mix in chopped sun-dried tomatoes or roasted red peppers for a sweet, smoky twist.
- Use cooked ground sausage or diced ham instead of bacon for a different savory note.
Ruth’s Chris Stuffed Chicken Copycat
Ingredients You’ll Need:
For the Chicken and Stuffing:
- 4 boneless, skin-on chicken breasts
- Salt and freshly ground black pepper, to taste
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup cooked bacon, chopped (plus extra for garnish)
- 2 tbsp olive oil
- 2 tbsp butter
- ¼ cup finely chopped fresh parsley
For the Sauce:
- ½ cup unsalted butter (1 stick)
- ¼ cup heavy cream
- 1–2 tbsp fresh lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
Preparing and cooking this delicious stuffed chicken takes about 10 minutes for prep and approximately 25 minutes for cooking, including searing and baking. You’ll also want a few minutes to make the lemon butter sauce and let the chicken rest before serving.
Step-by-Step Instructions:
1. Preparing the Chicken:
Preheat your oven to 375°F (190°C). Carefully cut a pocket into the side of each chicken breast using a sharp knife to create space for the stuffing. Season both inside and outside with salt and pepper.
2. Making the Stuffing:
In a medium bowl, mix together the softened cream cheese, chopped spinach, mozzarella, Parmesan, minced garlic, and chopped bacon until fully combined. Stuff each chicken breast generously with this mixture and gently press the edges to seal it.
3. Cooking the Chicken:
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Place chicken breasts skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for 2 minutes.
4. Baking and Making the Sauce:
Transfer the skillet to your preheated oven and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C). While the chicken bakes, melt butter in a small saucepan over low heat. Stir in heavy cream and lemon juice, simmer gently for 3-5 minutes until slightly thickened, then season with salt and pepper.
5. Finishing Touches:
Remove the chicken from the oven and let it rest for a few minutes. Plate the chicken, spoon the lemon butter sauce over the top, and garnish with extra chopped bacon and fresh parsley. Serve immediately to enjoy the creamy, flavorful goodness!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. Pat them dry to remove excess moisture for better searing and stuffing.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the chicken breasts and store them covered in the fridge for up to 24 hours. Just bring them to room temperature before cooking for even results.
What Can I Substitute for Fresh Spinach?
Frozen spinach works well as a substitute—just thaw and squeeze out any excess water before mixing it into the filling to avoid sogginess.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken juicy and the filling creamy.