Ruth’s Chris Stuffed Chicken Copycat

Ruth's Chris Stuffed Chicken Copycat is a delightful dish that combines juicy chicken breasts with a rich, cheesy stuffing that feels fancy but is actually pretty easy to make at…

By Riley • December 9, 2025 • Reading time: 7 min

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Ruth’s Chris Stuffed Chicken Copycat is a delightful dish that combines juicy chicken breasts with a rich, cheesy stuffing that feels fancy but is actually pretty easy to make at home. The chicken is tender on the outside and packed with a creamy filling that usually includes cheese, spinach, and a few herbs, making each bite full of flavor and comforting textures.

I love making this stuffed chicken when I want something special that still feels like a home-cooked meal. The best part is how the cheese melts into that warm, savory center, and how the chicken stays nice and moist all the way through. I usually make a simple side of roasted veggies or a fresh salad to keep things balanced, but honestly, you could pair this with just about anything and it would shine.

One little tip I’ve learned is to secure the stuffed chicken with toothpicks or kitchen twine before baking — it helps keep all that delicious filling inside and makes it easier to slice. Whenever I serve this dish, it always feels like a treat, and seeing someone’s face light up at the first bite makes the effort more than worth it!

Key Ingredients & Substitutions

Chicken breasts: Choose thick, even-sized breasts for easier stuffing and even cooking. If breasts are large, slice carefully to create a pocket without cutting through completely. If unavailable, boneless skinless thighs can be used but expect different texture.

Cream cheese and mozzarella: Cream cheese adds creaminess, while mozzarella gives that melty stretch. For a lighter option, try part-skim cheeses or swap mozzarella for provolone or fontina.

Spinach: Fresh spinach adds color and a mild flavor that complements cheese well. Frozen spinach works too—just thaw, squeeze out excess water, and chop finely.

Breadcrumbs: Panko breadcrumbs provide a crunchy topping. Regular breadcrumbs can be used, but may lead to a softer crust. For gluten-free, use gluten-free panko or crushed nuts.

White wine or chicken broth: Wine adds depth to the pan sauce, but chicken broth is a great non-alcoholic substitute that still keeps it flavorful.

How Can I Keep the Stuffing Inside the Chicken? Tips for Stuffed Chicken Success

One challenge is keeping the filling inside without it leaking out during cooking. Here’s how to do it well:

• Use a sharp knife to carefully create a pocket that’s deep enough but doesn’t cut all the way through.
• Don’t over-stuff—the filling should fit comfortably inside the pocket without bulging.
• Secure the opening with toothpicks or kitchen twine before cooking.
• When searing, handle the chicken gently, and place it seam-side down first to help seal the pocket.
• Cook at medium-high heat briefly for a golden crust, then finish baking to cook the chicken fully.
• Remove toothpicks before serving to avoid surprises!

These little steps help keep your chicken looking neat, juicy, and packed with that cheesy spinach filling every time.

Equipment You’ll Need

• Sharp chef’s knife – essential for making a clean pocket in the chicken breasts without cutting through.
• Cutting board – a sturdy surface to prep and stuff the chicken safely.
• Oven-safe skillet – great for searing on the stove and finishing the chicken in the oven without extra dishes.
• Mixing bowl – to combine the creamy cheese and spinach filling easily.
• Meat thermometer – helps ensure your chicken is perfectly cooked and safe to eat.
• Toothpicks or kitchen twine – to hold the stuffed chicken closed while cooking.

Flavor Variations & Add-Ins

• Swap spinach for kale or arugula for a different leafy green flavor and texture.
• Add cooked crumbled bacon or pancetta into the filling for a smoky, savory boost.
• Mix in sun-dried tomatoes or roasted red peppers for a touch of sweetness and color contrast.
• Use feta or goat cheese instead of mozzarella for a tangier, creamier filling.

Ruth’s Chris Stuffed Chicken Copycat

Ingredients You’ll Need:

For the Chicken & Stuffing:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup breadcrumbs (preferably panko)

For Cooking & Sauce:

• 2 tablespoons unsalted butter
• 1/4 cup dry white wine (or chicken broth)
• 1 teaspoon fresh thyme leaves, chopped (plus more for garnish)
• 1 tablespoon fresh parsley, chopped (for garnish)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and around 25 minutes to cook. You should allow a few minutes for resting the chicken and making the sauce, so in total, expect roughly 45 minutes from start to finish—a perfect recipe for a weekday dinner or a weekend treat!

Step-by-Step Instructions:

1. Prepare the Chicken Breasts:

Carefully slice a pocket into the thickest part of each chicken breast using a sharp knife, being careful not to cut all the way through. This pocket will hold your delicious stuffing.

2. Season the Chicken:

Sprinkle salt and pepper onto both sides of the chicken breasts and inside the pockets. This adds flavor throughout.

3. Make the Filling:

In a bowl, mix together softened cream cheese, shredded mozzarella, chopped spinach, minced garlic, grated Parmesan, and crushed red pepper flakes if you like a bit of spice. Stir well until everything is combined.

4. Stuff and Secure the Chicken:

Spoon the creamy spinach mixture evenly into each chicken pocket. If needed, secure the opening with toothpicks to keep the filling inside while cooking.

5. Add a Crispy Topping:

Brush each stuffed breast lightly with olive oil. Then press breadcrumbs on top to give a nice golden crunch after cooking.

6. Sear the Chicken:

Heat butter and olive oil in an oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the pan. Sear each side for 3-4 minutes or until the topping turns golden brown.

7. Bake to Finish:

Transfer the skillet to an oven preheated to 375°F (190°C). Bake the chicken for 18-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the meat is fully cooked and juicy.

8. Make the Pan Sauce:

Remove the chicken and let it rest. Place the skillet back on medium heat, add white wine or chicken broth, and scrape the browned bits from the pan for extra flavor. Let the sauce reduce slightly for about 2-3 minutes, then stir in fresh thyme.

9. Serve & Enjoy:

Pour the warm thyme sauce over the stuffed chicken breasts. Garnish with fresh parsley and extra thyme leaves. Pair with roasted potatoes or steamed asparagus for a complete meal.

Can I Use Frozen Chicken Breasts for This Recipe?

Yes, you can, but make sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This helps ensure even cooking and easier stuffing.

What Can I Substitute if I Don’t Have Fresh Spinach?

Frozen spinach works well as a substitute. Just thaw it completely and squeeze out any excess moisture before mixing it into the filling to avoid sogginess.

How Should I Store Leftovers?

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the chicken moist.

Can I Make This Recipe Ahead of Time?

Absolutely! You can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. Just take them out about 20 minutes before cooking to come to room temperature.