Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Set aside to cool slightly.
In a mixing bowl, combine the softened cream cheese, sautéed spinach and garlic, sun-dried tomatoes, dried basil, dried oregano, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix until well incorporated.
Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper if desired. You can either bake them directly or sear them in the skillet for 2-3 minutes per side to lock in juices and add flavor.
Place the chicken breasts evenly spaced in the prepared baking dish. Spoon the creamy spinach and sun-dried tomato mixture evenly over each chicken breast. Sprinkle the remaining mozzarella and Parmesan cheese on top. If using turkey bacon, sprinkle the crumbled pieces over the cheese layer.
Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden. For a crispier top, broil for an additional 2-3 minutes, watching carefully.
Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Serve with your favorite side dishes or a fresh salad.
