Stuffed Chicken with Mozzarella

Ruth’s Chris Stuffed Chicken is perfect when you want a dinner that feels special but comes together with simple steps at home. This dish offers creamy spinach and cheese tucked inside tender chicken breasts for a satisfying meal that impresses without fuss.

I first made this after craving something indulgent yet quick and it quickly became a regular in my rotation, especially when I want something cozy but elegant.

Ingredients

• 4 boneless, skinless chicken breasts: choose plump breasts that are even in thickness for consistent cooking
• 8 oz cream cheese, softened: provides creamy richness and helps bind the filling
• 2 cups fresh spinach, chopped: adds a burst of color and freshness, look for vibrant, crisp leaves
• 1 tsp garlic powder: for savory depth without overpowering the other flavors
• 1 cup shredded mozzarella cheese: melts beautifully for gooey texture, pick fresh shredded if possible
• 1 tsp Italian seasoning: blends oregano, thyme, and basil to add herbaceous notes
• 2 tbsp olive oil: important for searing and adding subtle fruitiness, use extra virgin for best flavor
• 1 cup low-sodium chicken broth: keeps the chicken moist while baking without being too salty
• 2 tbsp fresh lemon juice: brightens the dish and cuts through richness
• ¼ cup grated Parmesan cheese: adds a nutty, salty finish, grate fresh for best taste

Instructions

Preheat and Prep:

Preheat your oven to 375 degrees Fahrenheit. Using a sharp knife, carefully cut a pocket into the side of each chicken breast. The pocket should be large enough to hold the filling but not cut all the way through. Take your time here to avoid tearing.

Make the Filling:

In a mixing bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning until the mixture is evenly combined. This blend is the heart of the dish, so make sure everything is mixed smoothly for consistent flavor in every bite.

Stuff the Chicken:

Spoon the filling generously into each chicken pocket. Press gently to fill the sides, then secure the openings with toothpicks to keep the stuffing inside during cooking.

Sear the Chicken:

Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts. Cook for about three to four minutes on each side, turning carefully to develop a golden crust. This step locks in moisture and boosts flavor through caramelization.

Bake with Broth and Lemon:

Pour the low-sodium chicken broth around the chicken in the skillet. Drizzle fresh lemon juice over the top. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. The broth will keep the chicken moist, and the lemon adds a bright contrast to the creamy filling.

Finish and Rest:

Remove the skillet from the oven and sprinkle the grated Parmesan cheese over the chicken while it is hot. Allow the chicken to rest for about five minutes before serving. This rest lets the juices redistribute and the cheese melt slightly for an indulgent finish.

My favorite part is how the filling stays moist inside the chicken, a trick I learned after trying to stuff bigger pockets that leaked before baking. This dish always reminds me of cozy dinners with family where simple ingredients transform into something memorable.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain moisture. You can also remove toothpicks before storing for convenience.

Ingredient swaps

Try feta cheese instead of mozzarella for a tangier filling. Kale can replace spinach if you prefer a heartier green but chop it finely and sauté first. Use turkey broth or vegetable broth as alternatives depending on your preference or dietary needs.

Serving ideas

Serve with a side of roasted vegetables or a fresh simple salad to balance the richness. Garlic mashed potatoes or creamy polenta pair nicely for a comforting meal. Drizzle leftover chicken broth from the pan over the side dishes for extra flavor.

I recommend fresh lemon juice over bottled; it truly brightens the dish without adding bitterness.

Frequently Asked Recipe Questions

→ How do you prepare the chicken breasts for stuffing?

Carefully cut pockets into the side of each boneless, skinless chicken breast to create space for the filling without cutting through completely.

→ What combination of cheeses is used inside the filling?

The filling consists of softened cream cheese, shredded mozzarella, and a sprinkle of grated Parmesan added after baking for a rich, creamy texture.

→ How should the chicken be cooked to retain moisture?

After stuffing, sear the chicken breasts in olive oil until golden, then bake them in low-sodium chicken broth with lemon juice to keep the meat juicy and tender.

→ What herbs and seasonings enhance the flavor?

Garlic powder and Italian seasoning are mixed into the filling, providing aromatic and savory notes that complement the spinach and cheese.

→ Is there a resting period after cooking?

Yes, letting the stuffed chicken rest for about 5 minutes after baking allows the juices to redistribute, ensuring a moist bite.