Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. This helps them sear well and prevents splatter.

Make the filling: In a bowl, combine feta, chopped olives, roasted red peppers, sun-dried tomatoes, parsley, oregano, garlic, lemon zest, and 1 tablespoon olive oil. Stir to form a chunky mixture. Taste and add a pinch of black pepper. Go easy on salt—the feta and olives are already salty.

Butterfly the chicken: Place a chicken breast on a cutting board. With your hand flat on top, use a sharp knife to cut a horizontal pocket in the thickest side, stopping about 1/2 inch from the other edge. Don’t cut all the way through. Repeat with the remaining breasts.

Season the chicken: In a small dish, mix 1 tablespoon olive oil, paprika, dried thyme, a pinch of salt, and black pepper. Rub this on the outside of each chicken breast and lightly inside the pockets.

Stuff and secure: Spoon the filling evenly into each pocket, pushing it toward the center. Don’t overstuff. Secure the opening with toothpicks inserted at an angle, or tie a loop of kitchen twine around the breast to help hold it closed.

Sear for flavor: Heat a large oven-safe skillet over medium-high and add the remaining 1 tablespoon olive oil. When hot, add the chicken and sear 2–3 minutes per side until lightly golden. Avoid moving the chicken too soon; it releases when a crust forms.

Finish in the oven: Transfer the skillet to the oven and bake 10–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you don’t have an oven-safe skillet, move the seared chicken to a baking dish before roasting.

Add lemon and rest: Remove from the oven, squeeze over the lemon juice, and let rest 5 minutes. This helps the juices settle and keeps the chicken moist.

Serve: Slice the chicken crosswise to show the stuffing, then spoon any pan juices over the top. Great with a simple arugula salad, toasted couscous, or roasted potatoes.