Ruth Chris Stuffed Chicken Recipe
If you want a restaurant-style dinner at home, this Ruth Chris Stuffed Chicken Recipe is perfect. The chicken is juicy, tender and filled with creamy spinach and cheese.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup cream cheese softened
- 1/2 cup cooked spinach chopped
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
Preheat the Oven
- Preheat oven to 375°F (190°C). Grease a baking dish with butter or oil.
Prepare Chicken Breasts
- Slice each chicken breast horizontally to make a pocket. Don’t cut all the way through.
Mix the Stuffing
- Combine cream cheese, chopped spinach, Parmesan, garlic powder, and onion powder in a bowl.
Season Chicken
- Add salt, pepper, and paprika on all sides. Rub gently for even flavor.
Stuff the Chicken
- Spoon the cream cheese mixture into each pocket carefully. Close edges to secure stuffing.
Secure with Toothpicks
- Use toothpicks if necessary to keep stuffing inside while cooking.
Brown the Chicken
- Heat olive oil or butter in a skillet. Brown chicken on both sides for flavor.
Bake in Oven
- Transfer browned chicken to the baking dish. Bake for 25–30 minutes until fully cooked.
Check Doneness
- Cut one piece slightly to ensure chicken is cooked and stuffing is hot.
Garnish and Serve
- Sprinkle with parsley or extra Parmesan. Serve immediately for best taste.
Notes
- Use fresh spinach for best flavor and texture.
- Soften cream cheese for easier mixing.
- Do not overfill chicken pockets to prevent spilling.
- Brown chicken before baking for richer taste.
- Serve immediately to enjoy creamy stuffing and juicy chicken.