Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a bowl, combine cream cheese, parsley, dill, chives, and garlic. Mix until evenly blended together.

Place chicken breasts on a cutting board. Butterfly each piece by using a sharp knife to slice into the breast from the side almost all the way through (creating a top and bottom). Open each breast along the cut so they lay flat.

Divide the cream cheese mixture evenly across the breasts and spread along the surface of one side (leaving the other side empty). When finished, fold the empty side back over to close the breast with the cream cheese filling inside.

Season both sides of each stuffed breast with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Working in batches, sear the chicken breasts 1-2 minutes on each side or until the outsides are a light golden color. Remove from the skillet and place on the baking sheet.

Bake 30 minutes or until chicken is fully cooked through.