Blue Cheese-stuffed Chicken Breasts

Combine crumbled blue cheese, 1 tablespoon softened butter, dried thyme, ¼ teaspoon salt, and ½ teaspoon black pepper in a small bowl until well mixed.

Pat the chicken breasts dry with paper towels and place on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest part of each breast, cutting horizontally but not all the way through, creating a deep pocket for the filling.

Divide the blue cheese mixture evenly between the two chicken breasts, stuffing it carefully into the pockets. Press gently to distribute the filling and ensure it stays inside during cooking.

Season the outside of both stuffed chicken breasts with remaining ¼ teaspoon salt, ½ teaspoon black pepper, and paprika, distributing evenly over both sides and skin.

Heat 1 tablespoon softened butter in a large ovenproof skillet over medium-high heat until it foams and just begins to brown.

Place the chicken breasts skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden brown and crispy, resisting the urge to move them.

Flip the chicken breasts skin-side up, drizzle lemon juice over them, and transfer the skillet to a preheated 400°F oven.

Bake for 20-25 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the chicken (not into the filling).

Remove the skillet from the oven and let the chicken rest for 3-5 minutes before serving to allow juices to redistribute.