Preheat the oven to 400 degrees.
Gently spray a cast-iron skillet with cooking spray. Set it aside.
Trim any excess fat off of your chicken breast and cut a thin slit down the side of the breast. I used scissors to cut the chicken. Repeat this step for all three chicken breasts.
In a small mixing bowl, combine the cream cheese, parmesan cheese, mozzarella cheese, onion powder, garlic powder, salt and cracked black pepper. Stir until well combined.
Using a spoon, gently scoop some of the cheese mixture and tuck it into the opening on the chicken.
Place the stuffed chicken in the prepared cast-iron pan. (A baking dish will work fine too.)
I like to arrange my chicken, so the cheese side / opening faces upwards. This way the cheese doesn’t all melt out when cooking. Cover with foil and bake for 20-25 minutes.
While the chicken is baking, prepare the buffalo sauce.
In a small sauce pot add the butter and Frank’s red-hot sauce. Stir over low heat until well combined.
After 20-25 minutes, remove the chicken from the oven, take off the foil and pour the buffalo sauce over the chicken. Top with a little extra shredded mozzarella and bake for an additional 5 minutes uncovered or until the chicken is fully cooked through.
You can also broil for 1-2 minutes so the cheese gets extra crispy and bubbly on top.
Remove from the oven, top with some fresh chopped parsley and enjoy!