Ruth Chris Stuffed Chicken Copycat Recipe

I embarked on a culinary adventure with my version of a Ruth Chris Stuffed Chicken Recipe. I combined tender chicken breasts, cheeses, fresh spinach, garlic and crumbled bacon. The result is a rich dish that surprises and delights with every bite, inviting you to explore its irresistible flavors.

I recently gave this copycat recipe of a famous stuffed chicken a try and I was amazed how easy it was to make a fancy dish at home. I mixed cream cheese, shredded mozzarella, grated Parmesan, and roughly chopped fresh spinach with minced garlic and a pinch of dried basil and oregano to create a delicious filling.

Then I stuffed four boneless, skinless chicken breasts with the mixture and wrapped them with crumbled bacon for that extra kick. I seared the chicken in olive oil seasoned with salt and black pepper until it was beautifully browned.

Trust me, this isn’t your everyday recipe if you’re into dinner ideas for picky husbands or even healthy dinner recipes for picky eaters. It’s a creative twist on a classic stuffed chicken Ruth Chris recipe that brings a unique flavor to your table every time you whip it up.

Enjoy experimenting with this fun take on a restaurant classic!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really dig how the blend of cream cheese, mozzarella, and Parmesan creates this super creamy, cheesy filling that pairs so amazingly with the savory bacon. Second, the burst of flavor from the garlic, basil, and oregano mixed in really amps up the taste and makes each bite interesting. Third, I like that cooking the stuffed chicken isn’t too complicated – even though it sounds fancy, it’s actually pretty straightforward, and I feel like I’m a boss in the kitchen when I whip it up. And lastly, the combination of healthy spinach with all the indulgent cheeses and bacon gives me the best of both worlds; I get a bit of greens while still treating myself to a delicious, restaurant-style dish.

Ingredients

• Chicken: Lean and high in protein thats great for muscle repair.
• Cream Cheese: Smooth, rich and adds a delicious creamy texture to the course.
• Mozzarella: Mild in flavor, provides calcium and melts beautifully over warm chicken.
• Parmesan: Flavourful and salty, gives a punch of umami and enhances taste.
• Spinach: Loaded with vitamins and fibre, helps keep the meal light and healthy.
• Garlic: Aromatic with a bit of bite, boosts flavor and may aid heart health.
• Bacon: Adds a smoky, salty touch but should be used in moderation for balance.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1/2 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, roughly chopped
• 2 garlic cloves, minced
• 4 slices bacon, cooked and crumbled
• 1/4 tsp dried basil
• 1/4 tsp dried oregano

How to Make this

1. Preheat your oven to 375°F and get all your ingredients ready.

2. Carefully slice a pocket into the side of each chicken breast so you can stuff them later.

3. In a bowl, mix the softened cream cheese, shredded mozzarella, grated Parmesan, chopped spinach, minced garlic, dried basil, and dried oregano.

4. Season the chicken on both sides with salt and freshly ground black pepper.

5. Spoon the cheese and spinach mixture into each chicken pocket. Then sprinkle the crumbled bacon evenly into the mix.

6. Heat the olive oil in a large oven-safe skillet over medium-high heat until it’s shimmering.

7. Sear the stuffed chicken breasts for about 3 minutes on each side, until they get a nice golden color.

8. Once they are seared, transfer the skillet into the oven or move the chicken to an oven dish.

9. Bake the chicken for 15 to 20 minutes, or until the internal temperature hits 165°F.

10. Remove from the oven, let them rest a few minutes, then serve hot and enjoy your fancy restaurant-inspired meal!

Equipment Needed

1. Preheated oven at 375°F
2. Sharp knife and cutting board for slicing pockets in the chicken breasts
3. Mixing bowl for combining cream cheese, mozzarella, Parmesan, spinach, garlic, basil, and oregano
4. Measuring spoons and cups to get the right amounts of salt, black pepper, olive oil, and herbs
5. Spoon for scooping in the cheese mixture
6. Oven-safe skillet (or a frying pan that you can transfer to the oven) for searing the chicken
7. Tongs or spatula to flip the chicken
8. Instant-read thermometer to check that the chicken reaches an internal temperature of 165°F
9. Oven mitts to safely handle the hot skillet or dish after baking

FAQ

Ruth Chris Stuffed Chicken Copycat Recipe Substitutions and Variations

• If you’re short on cream cheese, you can go with Neufchatel cheese or even a thick Greek yogurt. They can give you a similar creamy texture.
• If fresh spinach isnt available, try using baby spinach or even kale. They both work pretty well in the stuffing.
• Can’t find bacon? Turkey bacon or ham are great substitutes and they give a slightly different, but yummy flavor.
• If you don’t have dried basil and oregano, a good pinch of Italian seasoning will do the trick for you.

Pro Tips

1. Try to slice the pocket really carefully into your chicken so it’s wide enough for the stuffing. If youre too rough, the chicken might tear and all that yummy filling could leak out.
2. Let your cream cheese and other ingredients sit at room temp for a bit before you mix them. This makes the filling smoother and easier to push into the chicken.
3. When searing, heat your oil until it’s hot (but not smoking) so you get a nice golden crust that locks in the juices.
4. After taking the chicken out of the oven, let it rest for a few minutes. This helps the juices settle into the meat so your chicken doesn’t turn out dry.