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

In a mixing bowl, combine the cream cheese, chopped spinach, garlic powder, and Parmesan until smooth.

Lay each thigh flat and place a generous scoop of filling in the center. Roll tightly and secure with toothpicks if needed.

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

Bake uncovered for about 30-35 minutes until golden brown.

Squeeze lemon juice over the warm thighs before serving.