Preheat your oven to 375°F (190°C) and pat the chicken thighs dry. Season generously with salt and pepper.

In a mixing bowl, combine cream cheese, spinach, garlic powder, and Parmesan until creamy. This is the filling.

Lay chicken thighs flat, add filling, and roll tightly, securing with toothpicks if necessary.

Place stuffed thighs seam-side down in a greased baking dish, drizzle with olive oil, and sprinkle with Italian seasoning.

Bake for 30-35 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Squeeze lemon juice over the thighs and let rest for a few minutes before serving.