In a medium skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, approximately 2–3 minutes. Remove from heat and let cool for a few minutes.
In a mixing bowl, combine the cooled spinach and garlic mixture with ricotta cheese, Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Stir until well combined.
Prepare the chicken breasts by slicing each chicken breast horizontally to create a pocket.
Generously spoon the creamy spinach filling into each chicken pocket. Secure the openings with toothpicks or kitchen twine if needed.
Heat olive oil in a large oven-safe skillet over medium-high heat. Season the st￭ chicken breasts with salt and pepper. Sear them for about 3–4 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for an additional 20–25 minutes, or until the chicken is cooked through.
Let the chicken rest for 5 minutes before removing the toothpicks or twine. Slice and serve warm.
