In a bowl, combine the softened cream cheese, cheddar, Worcestershire sauce, ranch seasoning, garlic powder, onion powder, parsley, thyme, and black pepper. Mix until smooth and creamy.
Using a sharp knife, carefully cut a pocket horizontally into the thickest part of each chicken breast. Don’t cut all the way through.
Divide the cheese mixture evenly between the chicken breasts. Close the openings and secure with toothpicks if needed.
Combine paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture over the chicken, then brush with melted butter.
Place the chicken in a lightly greased baking dish. Bake for about 25–30 minutes, or until the thickest part reaches 165°F (74°C).
While the chicken rests, melt 3 tbsp butter in a small pan. Add garlic and cook for about 30 seconds. Stir in lemon juice and parsley.
Let the chicken rest for 5–10 minutes, remove the toothpicks, and drizzle with the lemon butter.
Notes
Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Feel free to customize the cheese filling with your favorite herbs or spices.
To make it spicier, add some crushed red pepper flakes to the seasoning mix.