Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1.5 cm thick. Season lightly with salt and pepper.
In a bowl, combine chopped spinach, minced garlic, chopped parsley, lemon zest, and crumbled goat cheese. Mix until well blended.
Spoon a generous amount of the cheese and spinach mixture onto one side of each flattened chicken breast. Top with chopped dried apricots, distributing evenly.
Fold the chicken over the filling and secure the edges with toothpicks to prevent the stuffing from spilling out during cooking.
Heat olive oil in a skillet over medium-high heat until shimmering and fragrant. Carefully place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes per side until golden brown.
Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 15-20 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
Remove the chicken from the oven, carefully discard toothpicks, and let rest for 5 minutes to allow juices to settle.
Slice the stuffed chicken diagonally, revealing the colorful filling inside, and serve hot, drizzled with any pan juices if desired.
