Preheat your oven to 450°F (230°C) while getting ready.

In a mixing bowl, combine cream cheese, Monterey Jack, sharp cheddar, Worcestershire sauce, garlic powder, onion powder, dried parsley, and paprika. Mix until smooth.

Pat chicken breasts dry and cut deep pockets in the sides. Season outside with salt and pepper.

Stuff each chicken pocket with half of the cheese mixture and secure with toothpicks if necessary.

Heat olive oil and butter in a skillet over medium-high heat. Sear chicken skin-side down for 3-4 minutes until golden brown.

Flip the chicken, transfer the skillet to the oven and bake for 15-18 minutes until cooked through (165°F/74°C).

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.