1-Begin by preheating your oven to 375°F (190°C) to ensure even cooking.

2-First, cook the spinach and garlic in 2 teaspoons of olive oil over medium heat until wilted, about 3 to 4 minutes, then let it cool. In a bowl, mix the softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes; gently stir in the cooked spinach, garlic, and chopped sun-dried tomatoes to form the filling.

3-Next, pat the chicken breasts dry and carefully slice a pocket in each one without going all the way through. Stuff each pocket with the filling mixture, then season the outside with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear each chicken breast for 2 to 3 minutes per side until golden brown.

4-Once seared, if your skillet is oven-safe, pop it straight into the oven and bake at 375°F for 17 to 20 minutes until the chicken hits an internal temperature of 165°F (74°C). If not, move the chicken to a baking dish first. After baking, let the chicken rest for 5 minutes before serving to lock in those juices.