1-Preheat the oven to 375°F and prepare a baking dish by lightly greasing it with olive oil.

2-Slice a pocket into the side of each chicken breast carefully without cutting all the way through.

3-In a skillet, heat 2 teaspoons olive oil and sauté garlic until fragrant, then add chopped spinach until wilted; allow to cool slightly.

4-Mix the spinach with cream cheese, mozzarella, Parmesan, sun-dried tomatoes, basil, oregano, onion powder, and red pepper flakes to make the filling.

5-Pat the chicken breasts dry, stuff each one with the filling mixture (use just under ½ cup per breast), and secure if needed, though the cream cheese helps stabilize it.

6-Season the outside with salt, pepper, and paprika.

7-Heat oil in a skillet over medium-high heat and sear two stuffed chicken breasts at a time for 2-3 minutes per side until golden.

8-If your skillet isn’t oven-safe, transfer the chicken to the baking dish.

9-Bake at 375°F for 17-20 minutes or until the internal temperature reaches 165°F.

10-Let the chicken rest for 5 minutes before serving to keep it moist.