Spinach Stuffed Chicken Breasts


  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 8-ounces package cream cheese, softened
  • 1 package Knorr vegetable soup mix
  • 1 10-ounce package frozen chopped spinach, thawed and drained


  1. Preheat oven to 375° F.
  2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each chicken breast.
  3. Salt and pepper outside and inside of the chicken. Set chicken aside.
  4. Combine cream cheese,  sour cream, spinach, and soup mix in mixing bowl and stir well to combine.
  5. Spoon the spinach mixture into each chicken breast evenly.
  6. Pour olive oil into cast iron skillet and sear chicken for about 3 minutes on the bottom. (move to a casserole dish from other skillet if you don’t use cast iron)
  7. Put into oven, then bake, uncovered, for 25 minutes or until chicken is cooked through.