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 salt, pepper, and smoked paprika to infuse flavor into the meat.
Fill the pocket with shredded cheese and chopped herbs, pressing gently to pack the filling inside.
Heat olive oil in a heavy skillet over medium-high heat until it shimmers and begins to smoke slightly.
Place the stuffed chicken breasts into the hot skillet, seam side down, and cook for about 6-8 minutes until golden brown.
Flip the chicken breasts using tongs and cook for another 6-8 minutes, ensuring the outside is browned and the inside reaches 75°C (165°F).
Use a meat thermometer to check for doneness; once the internal temperature hits 75°C, remove the chicken from the skillet.
Let the chicken rest on a plate for at least 5 minutes; this helps retain juices and makes slicing easier.
Sprinkle lemon zest over the top for a fresh, zingy aroma before serving.
Slice the chicken breasts carefully to reveal the melty cheese and herb filling inside, with a juicy, crispy exterior.
Serve immediately with your favorite sides for a satisfying, flavorful meal.
