Place a skillet over medium-high heat.

Pat chicken breasts dry with paper towels.

Season chicken with salt and black pepper on both sides.

Use a sharp knife to cut a pocket into the side of each chicken breast without cutting through the opposite side.

In a bowl, combine softened cream cheese, shredded parmesan, fresh spinach, garlic powder, salt, and black pepper.

Stir until mixture is smooth and spinach is evenly distributed.

Spoon filling into each chicken breast pocket.

Press filling inside firmly so it does not spill.

Add olive oil to the hot skillet.

Place each stuffed chicken breast into the skillet.

Cook 4 to 5 minutes on the first side until browned.

Flip chicken breasts.

Cook 3 to 4 minutes on the second side.

Transfer skillet to the oven.

Bake 10 to 12 minutes or until chicken reaches 165°F.

Remove from oven and let rest 3 to 5 minutes before slicing.