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
