Heat a drizzle of olive oil in a skillet over medium. Add spinach and sauté until just wilted, about 1 minute, then set aside to cool briefly.

In a bowl, stir together cooled spinach, creamy goat cheese, minced garlic, and sun-dried tomatoes until well mixed and spreadable.

Slice a deep pocket into each chicken breast, being careful not to cut through. Season inside and out with salt, pepper, and dried herbs.

Spoon the goat cheese and spinach mixture evenly into each pocket. Use toothpicks to seal and prevent filling from escaping during cooking.

Warm olive oil in an oven-safe skillet over medium-high. Sear stuffed breasts 3 minutes per side until golden. Transfer to a 375°F oven and bake 15 minutes.

Remove chicken, let rest 5 minutes, then squeeze fresh lemon juice and sprinkle parsley.