Preheat and prep: Set your oven to 400°F (200°C). Line a sheet pan with parchment or get an oven-safe skillet ready. Pat the chicken breasts dry with paper towels—this helps them brown well.

Season the chicken: In a small bowl, mix Italian seasoning, smoked paprika, onion powder, salt, and pepper. Drizzle the chicken with 1 tbsp olive oil and rub the spice mix all over, including the sides.

Create the pocket: Using a sharp knife, cut a deep pocket along the thickest side of each breast. Don’t slice all the way through—leave about 1/2 inch border. Work slowly for a clean pocket.

Make the filling: In a skillet over medium heat, warm 1 tbsp olive oil. Sauté the garlic for 30 seconds, then add the chopped spinach. Cook 1–2 minutes until just wilted. Stir in the sun-dried tomatoes and a pinch of salt and pepper. Remove from heat and let it cool slightly.

Stuff it: Place a portion of mozzarella into each chicken pocket. Add a spoonful of the spinach-tomato mixture over the cheese. Don’t overstuff—leave room to close the pocket.

Secure the pocket: Use 2–3 toothpicks per breast to “stitch” the opening shut. Press firmly but don’t tear the meat. This prevents the filling from spilling out during cooking.

Sear for color (optional, but recommended): Heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear the chicken 2–3 minutes per side until well browned. This step adds flavor and locks in moisture.

Bake to finish: Transfer the skillet to the oven (or move the chicken to your prepared sheet pan). Bake 15–20 minutes, depending on thickness, until the internal temperature hits 165°F (74°C).

Rest and garnish: Let the chicken rest 5 minutes so the juices redistribute. Remove toothpicks, garnish with fresh basil or parsley, and add a squeeze of lemon if you like brightness.

Serve: Pair with a simple arugula salad, roasted asparagus, garlicky green beans, or cauliflower mash to keep it keto-friendly.