Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a medium bowl, combine the chopped spinach, sun-dried tomatoes, shredded mozzarella cheese, minced garlic, grated Parmesan cheese, dried Italian seasoning, salt, and black pepper. Mix well to combine.
Stuff each chicken breast pocket evenly with the spinach and sun-dried tomato mixture.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown.
Remove the skillet from heat and pour the chicken broth around the chicken breasts.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and drizzle the remaining 1 tablespoon of olive oil over the chicken breasts.
Sprinkle the chopped fresh basil and parsley on top before serving.