Preheat your oven to 375°F. Line a baking pan with foil or parchment—cleanup’s a breeze this way.

Place each chicken breast on a cutting board, slice almost through horizontally, then open like a book. Season inside and out with salt, pepper, paprika, and Italian seasoning.

In a skillet over medium heat, warm the olive oil. Add garlic and sauté until fragrant, then add the spinach and cook until just wilted. Let it cool slightly.

In a bowl, stir together ricotta, mozzarella, Parmesan, lemon zest, Italian seasoning, and the cooled spinach. Adjust seasoning to taste.

Spoon the cheese mixture onto one half of each butterflied breast. Fold over the top and secure with toothpicks or twine.

Place the stuffed breasts seam-side down in the prepared pan. Drizzle with olive oil, sprinkle with Parmesan, and bake for 25–30 minutes until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before slicing and serving.