1-First, preheat the oven to 375°F (190°C) and gather your ingredients. This sets the stage for even cooking and helps everything go smoothly. Heat 1 to 2 teaspoons of olive oil in a skillet over medium heat, then add the spinach and garlic and sauté until wilted, about 3 to 4 minutes. Let it cool before moving on.

2-Next, in a bowl, combine the cooled spinach and garlic with the sun-dried tomatoes and the other filling ingredients like cream cheese, mozzarella, Parmesan, basil, oregano, onion powder, and red pepper flakes. Pat the chicken breasts dry and carefully slice a pocket into the side of each one without cutting all the way through.

3-Stuff each pocket with the prepared filling and season the chicken with salt, pepper, and paprika. Heat olive oil or oil from the sun-dried tomatoes in a large skillet over medium-high heat, then sear the chicken breasts, two at a time, for 2 to 3 minutes per side until golden brown.

4-If your skillet isn’t oven-safe, transfer the chicken to a baking dish and bake uncovered at 375°F (190°C) for 17 to 20 minutes or until the internal temperature reaches 165°F (74°C). Finally, let the chicken rest for 5 minutes before serving to lock in the juices.