I love a recipe that feels fancy but comes together without stress. This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe fills tender chicken breasts with a creamy spinach and bacon filling, then bakes to a golden crust. The inside is rich and silky, the outside crisp and savory. If you enjoy stuffed proteins, check this related roast recipe for inspiration: best Christmas stuffed beef tenderloin.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 750 kcal
- Protein: 67 g
- Carbohydrates: 23 g
- Fat: 41 g
- Fiber: 1 g
- Sugar: 2–3 g
- Sodium: 830 mg
Why Make This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
This copycat takes a restaurant favorite and makes it home-kitchen friendly. The cream cheese filling keeps the chicken moist and silky. Crisp breadcrumbs give a satisfying crunch. You get smoky bacon, bright spinach, and nutty Parmesan in every bite. It smells rich while baking and looks impressive on the plate — perfect for weeknight meals or a small dinner party.
How to Make Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
Follow a few clear steps: prepare the chicken, make the filling, stuff and coat the breasts, then bake. Work carefully when cutting pockets so the chicken stays intact. Use a light drizzle of oil to help the breadcrumbs brown. Check doneness with a meat thermometer — aim for 165°F (74°C) in the thickest part.
Ingredients:
- 4 boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Olive oil for drizzling
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Carefully slice a horizontal pocket into the thickest side of each breast, keeping the edges intact so the filling stays inside. Season the outside and inside of each pocket lightly with salt and pepper.
Step 2: Mixing
In a medium bowl, combine the softened cream cheese, chopped spinach, crumbled bacon, grated Parmesan, garlic powder, and a pinch of salt and pepper. Mix until smooth and evenly blended. Taste and adjust seasoning. The filling should be creamy and easy to spoon.
Step 3: Cooking
Stuff each chicken pocket with a generous spoonful of the cream cheese mixture. Press the opening closed gently. Dip each stuffed breast into the breadcrumbs, coating all sides. Place the coated breasts in a lightly oiled baking dish. Drizzle each breast with a little olive oil to help the crumbs brown.
Step 4: Finishing
Bake in the preheated oven for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the breadcrumbs are golden. Let the breasts rest for 5 minutes before slicing. Resting keeps the juices inside and makes the texture tender.
How to Serve Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
Slice each breast at an angle to show the creamy filling. Serve over mashed potatoes, garlic butter pasta, or alongside roasted vegetables. A simple green salad with a light vinaigrette balances the richness. For a restaurant-style touch, drizzle a little melted butter or pan juices over the chicken just before serving.
How to Store Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through to keep the crust crisp. Microwave will heat faster but can soften the breadcrumb coating.
Expert Tips for Perfect Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
- Use room-temperature cream cheese so the filling mixes smooth.
- Don’t overstuff the pockets; too much filling can force them open while baking.
- Press the breadcrumbs firmly so they adhere well to the chicken. A thin egg wash helps if your crumbs won’t stick.
- For extra crispness, broil the breasts for 1–2 minutes at the end — watch closely to avoid burning.
- Use a meat thermometer to ensure safe, juicy chicken (165°F / 74°C).
- Substitute Italian-seasoned breadcrumbs for extra flavor, or use panko for a lighter crunch.
Delicious Variations
- Spinach and Sundried Tomato: Add chopped sundried tomatoes and a pinch of Italian seasoning to the filling.
- Mushroom and Swiss: Sauté finely chopped mushrooms, mix with cream cheese, and swap Parmesan for Swiss.
- Low-Carb (Keto): Skip breadcrumbs and coat with crushed pork rinds or almond flour.
- Herb & Lemon: Add chopped fresh parsley, chives, and 1 teaspoon lemon zest to brighten the filling.
- Jalapeño Popper Style: Mix in chopped jalapeños and use cheddar instead of Parmesan for a spicy kick.
Frequently Asked Questions
- How do I keep the chicken from drying out?
- Use the cream cheese filling and avoid overcooking. Remove from oven when the internal temperature reads 165°F (74°C). Let rest before cutting so juices redistribute.
- Can I make this ahead of time?
- Yes. You can prepare and stuff the breasts, then keep them covered in the fridge for up to 24 hours before baking. Bring to room temperature for 20 minutes before baking and add a few extra minutes to the cook time if still cold.
- Can I use frozen spinach?
- Yes. Thaw frozen spinach and squeeze out excess water thoroughly. Too much moisture will make the filling watery and affect browning.
- What can I use instead of bacon?
- Try prosciutto, diced ham, or omit meat entirely and add extra Parmesan or sun-dried tomatoes for a vegetarian twist.
- How can I make the coating stick better?
- Lightly brush each stuffed breast with beaten egg or a little mayonnaise before pressing on the breadcrumbs. This creates a sticky surface to hold the crumbs.
- Is this recipe gluten-free friendly?
- To make it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers. Confirm all packaged ingredients are labeled gluten-free.
- Can I air-fry these stuffed chicken breasts?
- Yes. Use a preheated air fryer at 375°F (190°C) for about 18–22 minutes, flipping halfway. Cooking time depends on thickness; use a thermometer to confirm doneness.
Conclusion
This Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe brings restaurant flavor to your table with simple steps and big taste. The filling is creamy and savory, the crust crisp, and the whole dish feels special yet family-friendly. For another stuffed-protein idea to try on a special night, see the Ruth’s Chris Stuffed Chicken Breast Recipe from Bless Her Heart Y’all. Enjoy cooking — you’ll impress guests and enjoy every bite.
Print
Irresistible Ruth’s Chris Stuffed Chicken Copycat Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a restaurant favorite at home with this creamy spinach and bacon stuffed chicken, baked to a golden crust.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and carefully slice a horizontal pocket into the thickest side of each breast, seasoning inside and out with salt and pepper.
- In a bowl, combine cream cheese, spinach, bacon, Parmesan, garlic powder, and seasoning. Mix until smooth.
- Stuff each chicken pocket with the filling, close gently, and coat with breadcrumbs. Place in a lightly oiled baking dish and drizzle with olive oil.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C) and breadcrumbs are golden. Let rest for 5 minutes before slicing.
Notes
Use room-temperature cream cheese for easier mixing. You can pre-stuff the chicken and refrigerate for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3g
- Sodium: 830mg
- Fat: 41g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 67g
- Cholesterol: 80mg
