1-Preheat your oven and heat 2 teaspoons of olive oil in a skillet over medium heat; cook the spinach and garlic until wilted, then let it cool slightly for easy handling.

2-In a bowl, combine the cream cheese, mozzarella, Parmesan, basil, oregano, onion powder, and red pepper flakes; gently fold in the cooled spinach mixture and sun-dried tomatoes to create a creamy filling.

3-Pat the chicken breasts dry, then slice a pocket into each one without cutting all the way through; stuff each with just under 1/2 cup of the filling mixture and season the outside with salt, pepper, and paprika.

4-Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the stuffed chicken for 2-3 minutes per side until it’s golden brown this step locks in all that juicy goodness!

5-Transfer the chicken to an oven-safe dish and bake at 375°F (190°C) for 17-20 minutes, or until the internal temperature reaches 165°F (74°C); let it rest for 5 minutes before serving to keep everything tender and flavorful.