Creamy Stuffed Chicken Ruth's Chris Style Recipe (Print Version)

Ruth's Chris stuffed chicken with creamy spinach artichoke filling. Restaurant-quality stuffed chicken breast that's surprisingly doable at home.

# Recipe Info:

Prep Time: 20 Minutes minutes

Cook Time: 25 Minutes minutes

Total Time: 45 minutes

Servings: 4 Servings

Difficulty: Intermediate

Cuisine: American

Dietary: Gluten-Free

01 - 4 large boneless chicken breasts

02 - 8 oz cream cheese, softened

03 - 1 cup fresh spinach, chopped

04 - ½ cup artichoke hearts, chopped

05 - ½ cup shredded mozzarella cheese

06 - 3 cloves garlic, minced

07 - 1 tsp paprika

08 - Salt and black pepper to taste

09 - 2 tbsp olive oil

10 - Toothpicks for securing

01 - Mix softened cream cheese with chopped spinach, artichokes, mozzarella, and minced garlic. Season with salt and pepper to taste.

02 - Cut a deep pocket into the side of each chicken breast, about 3/4 of the way through. Season inside and out with salt, pepper, and paprika.

03 - Spoon 2-3 tablespoons of filling into each pocket. Secure with toothpicks, pinching edges together firmly.

04 - Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken seam-side down first for 3-4 minutes, then flip.

05 - Transfer skillet to 375°F oven and bake 20-25 minutes until internal temperature reaches 165°F.

06 - Let chicken rest 5 minutes before removing toothpicks and slicing diagonally to showcase the filling.

01 - Don't overstuff the chicken pockets or the filling will leak during cooking.

02 - Make the filling a day ahead and refrigerate to let flavors develop and firm up.

03 - Always sear seam-side down first to help seal in the creamy filling.

04 - Leftovers reheat best in a low oven rather than the microwave to prevent separation.

01 - Oven-safe skillet

02 - meat thermometer

03 - sharp paring knife

04 - mixing bowl

Calories: 385

Total Fat: 22g

Total Carbohydrate: 6g

Protein: 42g