1. Preheat oven to 375°F (190°C). Thaw spinach and squeeze out as much liquid as possible.

2. In a skillet over medium heat, melt 1 tbsp butter. Sauté shallot and garlic for 1 minute, then add spinach and cook until any remaining moisture evaporates. Remove from heat.

3. In a bowl, mix cream cheese, heavy cream, Parmesan, crab, parsley, lemon juice, garlic powder, Old Bay, kosher salt, black pepper, white pepper, and cayenne. Fold in the cooked spinach mixture.

4. Butterfly each chicken breast (slice horizontally, not all the way through). Season lightly with salt and pepper.

5. Spoon filling into each breast and close. Secure with toothpicks if needed.

6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden.

7. Add chicken broth and remaining 3 tbsp butter to the skillet. Spoon a little of the pan liquid over the chicken.

8. Transfer skillet to the oven and bake 18–22 minutes, or until chicken reaches 165°F (74°C) internally.

9. Rest 5 minutes. Remove toothpicks, then spoon buttery pan juices over the chicken and serve.