Place a chicken breast on a cutting board and carefully slice horizontally into the thick side, creating a pocket without cutting all the way through.
Season the inside of the pocket with a pinch of salt, pepper, and smoked paprika to add smoky flavor.
Mix the shredded cheese, chopped herbs, lemon zest, and a pinch of salt and pepper in a small bowl to prepare the filling.
Stuff the cheese and herb mixture into the pocket of each chicken breast, pressing gently to pack it in.
Heat a tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering and fragrant.
Place the stuffed chicken breasts in the hot skillet, seam side down, and sear for 6-8 minutes until golden brown and crispy.
Flip the chicken breasts carefully using tongs and cook for another 6-8 minutes, ensuring the filling stays inside.
Insert a meat thermometer into the thickest part of the chicken; once it reads 75°C (165°F), remove from heat.
Transfer the cooked chicken to a plate and let rest for 5 minutes to allow the juices to redistribute.
Slice into the chicken to reveal the melted cheese and vibrant herbs inside, and serve hot.
