Stuffed Chicken is a rich and creamy dish that will elevate your dinner experience. Filled with a blend of creamy cheeses and fresh spinach, it’s a comforting, flavorful option that’s perfect for any special occasion or even a weeknight dinner. This gluten-free recipe combines savory flavors in a way that will leave everyone asking for seconds!
Why You’ll Love This Recipe
Ruth’s Chris Stuffed Chicken is a perfect balance of flavors and textures. The creamy mixture of cream cheese and mozzarella is enhanced with fresh spinach and Italian seasoning, giving the chicken a rich, flavorful filling. The chicken is seared to perfection on the outside, while staying juicy and tender on the inside. Topped off with a simple, easy-to-make technique, this dish is sure to become a family favorite. Whether you’re entertaining guests or treating yourself, this recipe will make any meal feel special.
Ingredients
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4 boneless, skinless chicken breasts
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1 cup cream cheese, softened
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1 cup fresh spinach, chopped
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1 cup mozzarella cheese, shredded
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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Salt and pepper to taste
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Olive oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven: Preheat your oven to 375°F (190°C).
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Prepare the stuffing: In a medium bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
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Prepare the chicken: Using a sharp knife, carefully cut a pocket into each chicken breast, ensuring you don’t cut all the way through. The goal is to create a space to stuff the filling.
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Stuff the chicken: Generously stuff each chicken breast with the cheese and spinach mixture, being careful not to overfill. Ensure the mixture is packed in but not spilling out.
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Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes per side, until the outside is golden brown.
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Bake the chicken: Transfer the seared chicken breasts to a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
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Rest the chicken: Remove the chicken from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute, keeping the chicken moist and flavorful.
Servings and Timing
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Yield: 4 servings
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
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Add herbs: Enhance the flavor by adding fresh herbs like basil or thyme to the stuffing mixture.
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Cheese swap: You can experiment with different cheeses, such as parmesan or feta, for a different flavor profile.
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Bacon: For an added smoky flavor, chop cooked bacon and mix it into the stuffing.
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Spicy twist: Add a pinch of red pepper flakes to the stuffing to give the chicken a subtle kick.
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Vegetarian option: If you want a vegetarian version, substitute the chicken with portobello mushrooms for a rich, hearty meal.
Storage/Reheating
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier, more flavorful option. The cooking time may vary slightly, so check the internal temperature to ensure it reaches 165°F (75°C).
Can I prepare the stuffing in advance?
Yes, you can prepare the cheese and spinach stuffing ahead of time. Store it in the fridge until you’re ready to stuff the chicken breasts.
Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken before baking. Wrap each stuffed breast tightly in plastic wrap and aluminum foil. To cook from frozen, bake at 375°F (190°C) for 40-45 minutes, or until fully cooked through.
What should I serve with this chicken?
This stuffed chicken pairs wonderfully with roasted vegetables, mashed potatoes, or a simple salad. It also goes well with rice or quinoa for a more hearty meal.
How do I prevent the stuffing from leaking out of the chicken?
Be sure to carefully seal the edges of the chicken pocket with toothpicks, and avoid overstuffing the chicken to ensure the mixture stays inside during cooking.
Can I make this dish without searing the chicken?
Searing the chicken gives it a crispy, golden-brown crust. However, you can skip this step if you prefer and just bake the chicken. It will still be delicious!
Can I use frozen spinach for the stuffing?
Yes, you can use frozen spinach, but make sure to thaw and squeeze out any excess moisture before adding it to the stuffing mixture.
Can I add more garlic to the stuffing?
Absolutely! Feel free to adjust the amount of garlic to your liking for a more robust flavor.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check this using a meat thermometer.
What’s the best way to cut the chicken pocket?
Place your chicken breast flat on a cutting board. Carefully insert the knife into the thickest part of the chicken and cut horizontally, creating a pocket for the stuffing. Be sure not to cut all the way through the breast.
Conclusion
Ruth’s Chris Stuffed Chicken is a rich and satisfying dish that combines the creamy flavors of cheese with the freshness of spinach, all wrapped in tender, juicy chicken. Perfect for any occasion, this dish is sure to impress your guests or make for a delightful family meal. With a few simple ingredients and easy steps, you’ll have a restaurant-quality dish right at home!
Print
Stuffed Chicken
- Total Time: 50 minutes
- Yield: 4 servings
Description
this This Ruth Chris Stuffed Chicken recipe brings a creamy, savory delight to your dinner table. Filled with a luscious mixture of cream cheese, spinach, and mozzarella, this gluten-free dish is seared to golden perfection and baked to juicy goodness. It’s the perfect dinner option for any occasion, easy to make and full of flavor!
Ingredients
4 boneless, skinless chicken breasts
1 cup cream cheese, softened
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for cooking
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Stuffing Mixture:
In a medium bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella cheese, minced garlic, Italian seasoning, salt, and pepper. Mix everything together until fully combined.
Stuff the Chicken:
Using a sharp knife, carefully cut a pocket into each chicken breast, ensuring you don’t cut all the way through. Stuff each chicken breast pocket generously with the cream cheese and spinach mixture.
Sear the Chicken:
Heat a bit of olive oil in a large skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for 3-4 minutes on each side, until they are nicely browned.
Bake the Chicken:
Transfer the seared chicken breasts to a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Rest and Serve:
Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicier result. Serve and enjoy!
Notes
Don’t Overfill: Be careful not to overstuff the chicken pockets to ensure even cooking.
Let the Chicken Rest: Allowing the chicken to rest after baking ensures that it retains its juices for a more flavorful, moist result.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main course
