Easy Gourmet Ruth's Chris Stuffed Chicken

Looking for a quick and delicious one-pan lunch recipe that’s perfect for any season? This vegetarian lunch option is packed with flavor and can easily elevate your midday meal. Try this hearty, wholesome dish from afterka for a satisfying and nutritious bite! OnePanLunch VegetarianLunch EasyRecipes HealthyEating MealPrep CookingAtHome Foodie

Print Recipe

Ingredients

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1 cup cream cheese, softened

1 cup crumbled feta cheese

2 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

1 cup shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine the cream cheese, feta cheese, chopped spinach, minced garlic, sun-dried tomatoes, mozzarella cheese, oregano, basil, salt, and pepper. Mix until well blended.

Using a sharp knife, carefully create a pocket in each chicken breast by slicing it horizontally, but not all the way through.

Stuff each chicken breast with approximately 1/4 of the cheese and spinach mixture. Secure the openings with toothpicks if necessary.

Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Remove from the oven, let rest for a few minutes, and then remove toothpicks, if used.

Garnish with freshly chopped parsley before serving.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4