Description
A rich, creamy, and juicy stuffed chicken recipe inspired by Ruth’s Chris, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 chicken breasts
- 8 ounces cream cheese
- 1 cup spinach, cooked and squeezed dry
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
- Panko breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and make a pocket in each breast, seasoning lightly with salt and pepper.
- In a bowl, mix cream cheese, spinach, mozzarella, garlic powder, onion powder, salt, and pepper until smooth. Spoon the mixture into chicken pockets and seal closed.
- Heat olive oil in a skillet over medium-high heat and sear the stuffed chicken breasts for 3–4 minutes per side until golden brown. Transfer to a baking dish.
- Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
Use room-temperature cream cheese for easier mixing. Ensure spinach is well-drained to avoid soggy filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg