Preheat the oven to 350 F.

Combine the paprika, garlic powder, onion powder, salt, and black pepper.

Place in a plate or shallow bowl and stir to combine.

Coat each piece of chicken on both sides in the seasoning.

Add the oil and heat a cast iron skillet over medium heat.

Sear each chicken breast on both sides til golden brown, 4-5 minutes. Be careful not to cook too long or all the way through.

Remove from heat when seared, but keep in the skillet as it will transfer all together to the oven.

While the chicken is searing, add together your spinach artichoke mix. Note: this is enough mixture to fill the chicken and add more on top later, so no worries if you don’t use it all up!

Slit each chicken breast ¾ of the way through on the side or on the top. Do not cut all the way through!

Add 1-3 tablespoons of the spinach and artichoke mixture into the chicken slit. Try to not overpack but fill it as generously as possible.

Add the chicken in the cast iron skillet to the oven and cook for 30-45 minutes or until the chicken has reached 165F at the thickest point.

If you want more stuffing or topping for your chicken, add it on at about 10 minutes before it is done, so the cheese has time to melt.

Once the chicken is done, ensure it’s done and serve hot and enjoy!