Whisk the mayo, sour cream, and buttermilk together in a bowl.
Add the Hidden Valley Restaurant Style Ranch Seasoning Mix, garlic, chives, and paprika.
Whisk to combine.
Split the chicken breasts along the middle.
Meanwhile, preheat the oven to 350 degrees F.
Heat a skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat.
Add the onion and soften 5 to 7 minutes.
Fold in the spinach and cover to wilt, 2 to 3 minutes.
Once wilted, remove from heat.
Stir in the artichokes and ½ cup mozzarella, 4 tbsp of the Hidden Valley Restaurant Style Ranch dressing, and ¼ cup parmesan.
Dollop the spinach mixture into the center of each chicken breast.
Fold the chicken over. You can use toothpicks to hold it together if needed.
Spread tablespoons of the buttermilk ranch dressing over each chicken breast to coat.
Wrap the chicken in 2 to 3 strips of bacon.
Place the bacon-wrapped chicken, seam side down onto a baking sheet.
Sprinkle the remaining parmesan cheese over the chicken.
Bake for 20-25 minutes, until the chicken reaches a temperature of 160 degrees using an instant-read thermometer.
Remove from the oven and let rest 5 minutes before serving.