Craving a restaurant-quality meal at home? This Ruth Chris inspired stuffed chicken breast recipe is sure to hit the spot. Infused with flavors from a creamy spinach and cheese filling, this dish is both elegant and comforting. It’s easy to make, yet sophisticated enough to impress any dinner guest.
🍗 4 chicken breasts
🌿 1 teaspoon complete seasoning
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌶️ 1 teaspoon paprika
🥄 1 packet Sazon mix
🌄 2 tablespoons grapeseed oil
🧈 1 tablespoon butter
🥬 1 cup sautéed spinach
🧀 4 ounces cream cheese
🧄 2 cloves garlic, minced
🌿 1 packet ranch dressing mix
🧀 1 cup sharp cheddar cheese (or cheese of choice)
🍇 2 tablespoons Worcestershire sauce (W Sauce)
1- Preheat the Oven:
2- Prepare the Filling:
In a skillet, heat a tablespoon of grapeseed oil and sauté the spinach until wilted. Remove from heat and let it cool.
In a bowl, mix the cream cheese, minced garlic, ranch dressing mix, sharp cheddar cheese, Worcestershire sauce, and the cooled spinach until well combined.
3- Prepare the Chicken:
Using a sharp knife, cut a pocket into each chicken breast, being careful not to slice all the way through.
Stuff each chicken breast with a generous portion of the prepared filling. Secure with toothpicks if necessary.
4- Season the Chicken:
5- Sear the Chicken:
Heat the remaining grapeseed oil in a cast-iron skillet over medium-high heat.
Place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes on each side, until golden brown.
6- Bake:
Add butter to the skillet and transfer it to the preheated oven.
Bake for about 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
7- Serve:
Let the chicken rest for a few minutes before serving.
Enjoy your delicious Ruth Chris inspired stuffed chicken breasts!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories per serving: ~450
Proteins: 45g
Fats: 28g
Carbohydrates: 6g
Equipment: Cast iron skillet, oven-safe, knife, mixing bowl
Ensure the filling is cool before stuffing the chicken to prevent it from becoming too runny during cooking.
Toothpicks can help keep the chicken closed during cooking.
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