Start by preheating your oven to 350°F (180°C). While it’s heating, pat the chicken breasts dry. Next, grab a sharp knife and carefully cut a pocket into each chicken breast. Make sure not to cut all the way through, or your filling might spill out while cooking.

In a mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, diced jalapeños, garlic powder, and black pepper. Stir everything until you’re left with a smooth, creamy filling. It’s the star of the dish, so take your time mixing it well.

Using a spoon or your fingers, gently fill each chicken pocket with the cheesy mixture. Push it in enough to spread evenly, but not too full to avoid spillage. Seal each breast shut with toothpicks to keep all that gooey goodness inside while cooking.

Heat olive oil in your ovenproof skillet over medium-high heat. Place the stuffed chicken breasts seam-side down and sear for about 2 minutes per side. This step gives the chicken a golden crust and locks in the juices. Sprinkle smoked paprika and a touch of kosher salt over both sides for that irresistible finish.

Move the skillet to your preheated oven and bake for 15 minutes, or until the chicken’s internal temperature hits 155°F. Remove from the oven and allow the chicken to rest for 5 minutes. This lets the juices redistribute, making every bite flavorful and moist.