Pat chicken breasts dry. Using a sharp knife, create a pocket in each breast: insert the knife parallel to the cutting board and slice horizontally about 3/4 of the way through to form a cavity, leaving about 1/2 inch intact at the edges. Season the interior and exterior lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Cook spinach

Heat a medium nonstick skillet over medium heat. Add 1 teaspoon neutral oil (or a quick spray) and add the chopped spinach with the minced garlic. Sauté until wilted and most moisture has evaporated, about 2–3 minutes. If using frozen spinach, ensure it is fully thawed and squeeze out excess liquid before sautéing. Remove from heat and let cool 2 minutes.

Make filling

In a bowl combine the softened cream cheese, grated Parmesan, cooked spinach and garlic, 1 tsp salt (from filling), and 1/4 tsp black pepper. Mix until smooth and well incorporated. Taste and adjust seasoning if needed.

Stuff chicken

Divide the filling into 4 equal portions. Using a spoon, push the filling into each chicken pocket, pressing to fill but not overstuff. Close the openings by folding the edges together; secure with 2-3 toothpicks per breast if necessary. Pat the outside of the breasts gently to even the shape.

Breading & Coating

Set up dredging station

Place the flour in a shallow bowl and season with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp paprika. In a second bowl whisk the eggs with the 2 tablespoons milk until uniform. In a third shallow bowl combine panko, Italian seasoning, remaining 1/2 tsp paprika, and remaining 1/2 tsp salt.

Coat the stuffed breasts

Working one at a time: dredge a stuffed breast in the seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip back into the bowl. Press firmly into the panko mixture, coating thoroughly and pressing to adhere. Place finished pieces on a wire rack and repeat with remaining breasts. For best adhesion, allow coated breasts to rest 10–15 minutes in the refrigerator.

Shallow fry

In a large skillet, add 1/2 cup oil to reach about 1/8–1/4 inch depth and heat over medium heat until shimmering and a breadcrumb test sizzles (about 350°F if using a thermometer). Fry the chicken breasts 4–5 minutes per side, adjusting heat so the crust browns nicely without burning and the interior cooks through. Use a meat thermometer to check doneness: internal temperature in the thickest part (near filling) should read 165°F (74°C). If crust browns before interior is done, lower heat and cover loosely for 3–5 minutes, then uncover to re-crisp. Transfer cooked chicken to a paper towel–lined plate or wire rack to drain and rest 3–5 minutes; remove toothpicks before serving.

Tangy Creamy Sauce

While chicken rests, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, hot sauce (if using), and 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or sweetness: add extra lemon juice for tang or honey for sweetness. If sauce is too thick, thin with 1–2 teaspoons water or more lemon juice to desired consistency. Stir in lemon zest if using.

Finishing

Slice each chicken breast on the bias (optional) or leave whole. Spoon or drizzle the tangy creamy sauce over each piece. Garnish with chopped parsley and an extra pinch of lemon zest if desired. Serve immediately with your choice of sides.