Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Add the chopped spinach and sun-dried tomatoes to the skillet and cook for another 2 minutes until the spinach wilts. Remove from heat and set aside.
Season the chicken breasts inside and out with salt, black pepper, paprika, and dried oregano.
Stuff each chicken breast pocket evenly with the spinach and sun-dried tomato mixture.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
Pour the chicken broth into the skillet around the chicken breasts.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.