Prep the chicken: Pat the chicken breasts dry. With a sharp knife, slice a pocket into the thickest side of each breast, keeping the other side intact. Sprinkle the outside with salt, pepper, oregano, and paprika.

Cook the spinach: Heat 1 tablespoon olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant. Add spinach and sauté until wilted. If using frozen spinach, skip sautéing and just mix it with the garlic off heat after warming the garlic briefly.

Make the filling: In a bowl, combine spinach, feta, cream cheese (if using), lemon zest, and a squeeze of lemon juice. Add a pinch of pepper. Taste and adjust—remember feta is salty, so you may not need extra salt.

Stuff the chicken: Spoon the filling evenly into each pocket. Don’t overpack. Secure the opening with toothpicks or tie gently with twine.

Pan-sear for color: Heat 1–2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly golden.

Finish in the oven: Transfer the skillet to a 375°F (190°C) oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks. Squeeze on a touch more lemon juice and slice. Serve with roasted vegetables, couscous, rice, or a crisp salad.