Drizzle olive oil in a medium skillet over medium heat, cook minced garlic for 1 minute, then add spinach and sauté until just wilted, about 2–3 minutes.

Transfer the spinach mixture to a bowl, let it cool slightly, then stir in crumbled feta cheese and grated lemon zest until well blended and creamy.

Place each boneless chicken breast between plastic wrap, gently pound to ½-inch thickness for even cooking, then season both sides with salt, pepper, and a light dusting of paprika.

Spoon equal portions of the cooled spinach and feta filling into the center of each breast, then fold over or secure with toothpicks to encase the cheesy mixture completely.

Heat olive oil in an ovenproof skillet over medium-high heat, sear stuffed breasts 2–3 minutes per side until golden brown, then transfer to a 375°F oven and bake for 20 minutes.

Remove chicken from the oven, let it rest for 5 minutes to retain juices, then slice and garnish with fresh parsley and lemon wedges for a vibrant finish.