Hello friends, Chef André here.
There’s something magical about recreating a restaurant-quality dish at home and this Easy Gourmet Ruth’s Chris Stuffed Chicken does exactly that. Inspired by the famous steakhouse favorite, this recipe delivers tender, juicy chicken breasts stuffed with a rich, creamy blend of cream cheese, spinach, and Italian herbs.
What I love most about this dish is how impressive it looks with surprisingly little effort. It’s elegant enough for date nights and special occasions, yet simple enough for a confident weeknight dinner. One bite and you’ll feel like you’re dining at a five-star restaurant—without leaving your kitchen.
Why This Stuffed Chicken Is a Showstopper
This recipe is a winner because it’s:
- Ready in about 45 minutes
- Naturally gluten-free
- Creamy, rich, and comforting
- Perfect for meal prep or entertaining
- Foolproof, even for home cooks
Elegant food doesn’t have to be complicated.
Ingredients You’ll Need
Chicken
- 4 large boneless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
Creamy Filling
- 8 oz cream cheese, softened
- 1 cup fresh spinach, finely chopped
- ½ cup shredded mozzarella or Italian blend cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
Optional Garnish
- Fresh parsley, chopped
Step-by-Step Instructions
Step 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Step 2
Using a sharp knife, cut a deep pocket into the side of each chicken breast. Be careful not to cut all the way through.
Step 3
In a bowl, mix cream cheese, spinach, shredded cheese, garlic, Italian seasoning, and black pepper until smooth.
Step 4
Stuff each chicken breast generously with the cream cheese mixture. Secure with toothpicks if needed.
Step 5
Season the outside of the chicken with salt, pepper, and paprika.
Step 6
Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
Step 7
Transfer chicken to the prepared baking dish. Bake uncovered for 25–30 minutes until cooked through.
Step 8
Let rest 5 minutes before serving. Garnish with parsley and enjoy.
Chef André’s Tips for Perfect Stuffed Chicken
- Soften cream cheese fully for easy mixing
- Don’t overstuff—leave room to seal
- Searing adds flavor and locks in juices
- Let chicken rest before slicing
Small steps, professional results.
Easy Variations to Try
- Add sun-dried tomatoes to the filling
- Use ricotta instead of cream cheese
- Add mushrooms for extra depth
- Finish with a light butter drizzle
Make it your signature dish.
What to Serve with Stuffed Chicken
This dish pairs beautifully with:
- Garlic mashed potatoes
- Roasted asparagus or green beans
- Simple side salad
A complete, elegant meal.
Storage and Reheating
- Store leftovers in the fridge up to 3 days
- Reheat gently in the oven or microwave
For safe poultry handling, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Ruth’s Chris Stuffed Chicken Copycat
Is this recipe dry?
No, the filling keeps it very juicy.
Can I make it ahead?
Yes, assemble ahead and bake later.
Is it good for meal prep?
Absolutely—it reheats well.
Can I freeze it?
Freeze before baking for best results.
Approximate Nutrition Per Serving
- Calories: ~520 kcal
- Protein: 42 g
- Fat: 36 g
- Carbohydrates: 6 g
Values vary by cheese and portion size.
Final Words from Chef André
This Easy Gourmet Ruth’s Chris Stuffed Chicken is proof that you don’t need a reservation to enjoy restaurant-quality food. Creamy, comforting, and undeniably impressive—it’s a recipe you’ll be proud to serve again and again.
If you make it, tell me—extra filling or extra cheese on top?
Chef André 👨🍳