Preheat oven to 375°F (190°C).
Prepare the filling: In a mixing bowl, combine cream cheese, shredded mozzarella, garlic, and parsley. Mix until smooth.
Cut chicken pockets: Using a sharp knife, carefully slice a deep pocket into each chicken breast (don’t cut all the way through).
Stuff the chicken: Spoon the cream cheese mixture into each pocket. Use toothpicks if needed to hold the filling in place.
Season and sear: Rub chicken with olive oil, then sprinkle with paprika, salt, and pepper. Sear in a hot skillet for 2 minutes per side.
Bake: Transfer chicken to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Rest and serve: Let chicken rest for 5 minutes before slicing. Enjoy with your favorite side dishes!
