Step 1

In a medium bowl, add cream cheese, Parmesan cheese, mayo, spinach, garlic, 1/2 tsp salt and red pepper flakes. Stir with a fork until well combined. Refrigerate.

Step 2

In a small bowl, combine smoked paprika, garlic powder, 1/4 tsp salt and pepper. Stir with a fork and set aside.

Step 3

With a sharp filet knife, slice each chicken breast in half but not through, creating a pocket. If you unfold it, it looks like a heart. Sprinkle with seasonings from previous step on both sides.

Step 4

Stuff each breast with spinach mixture. You can secure it with a toothpick.

Step 5

Preheat cast iron skillet on medium-high heat and swirl oil to coat. Add stuffed chicken breasts and cook for 5 minutes. Carefully flip, reduce heat to low and cook for another 5 minutes. Then cover with a lid and cook until internal temperature reaches 165 degrees F.

Step 6

Serve warm or cold with juices from the bottom of the pan.