Start by gathering all the ingredients for the filling. In a mixing bowl, combine the softened cream cheese, grated Parmesan, chopped jalapeños, shredded mozzarella, garlic powder, onion powder, freshly ground black pepper, and salt. Use a fork to blend everything until well combined. The mixture should be creamy with bits of jalapeño speckled throughout. Set it aside to let the flavors meld.

With the filling perfected, take the chicken breasts. Using a sharp knife, create a pocket in each chicken breast. Gently slice it open, making sure you don’t cut all the way through. You want to create enough space for that fabulous filling.

Drizzle the olive oil over both sides of the chicken breasts. Then, sprinkle with kosher salt and smoked paprika. The seasoned chicken adds flavor that complements the fillings.

Now comes the fun part—stuffing the chicken. Take about half of the jalapeño mixture and carefully fill each breast pocket. Don’t overstuff, or you might have a mess on your hands! Gently press the edges to seal them. If you have toothpicks, use them to secure the openings.

Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a baking dish. Bake for about 30-35 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Halfway through the cooking time, you could drizzle a bit more olive oil on top to keep it moist.

Once done, take the chicken out of the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken tender. To serve, slice each chicken breast in half to reveal that creamy, cheesy filling. Serve with your favorite sides, a sprinkle of fresh herbs, or a wedge of lime for that zesty finish.