Preheat the oven to 375°F (190°C). Lightly grease a baking dish with a thin film of oil or nonstick spray and set aside.

Prepare the chicken: Using a sharp knife, carefully create a pocket in each chicken breast by inserting the tip of the blade into the thickest side and slicing horizontally. Be careful not to cut all the way through. If the breasts are very thick, you can gently pound them to an even thickness for easier stuffing.

Make the filling: In a bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated parmesan, minced garlic, oregano, thyme, salt, pepper, and lemon juice. Mix until well combined and creamy.

Stuff the chicken: Spoon a generous portion of the filling into each pocket. If needed, secure with toothpicks to keep the filling inside during cooking.

Sear for flavor: In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden. This step adds color and flavor to the outside.

Bake to finish: Transfer the skillet to the preheated oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbling.

Rest and serve: Remove from the oven and let the chicken rest for 5 minutes. Slice or serve whole with a little extra cheese melted on top if you like.