Description
A creamy, garlicky stuffed chicken breast, inspired by Ruth’s Chris, featuring a cheesy spinach filling and a golden sear.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- Olive oil for cooking
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C). In a medium bowl, mix together the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper until well blended.
- Carefully cut a pocket in each chicken breast, ensuring not to slice all the way through.
- Generously stuff the cheese and spinach mixture into each chicken pocket, pressing the filling in.
- Heat a drizzle of olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes on each side until they are golden brown.
- Transfer the seared chicken to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for a few minutes before slicing and serving.
Notes
Serve with a side of mashed potatoes or steamed vegetables. Let filling cool before stuffing to help prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American