1. 1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them brown better. If your chicken breasts are very thick, you can butterfly them or pound them lightly to an even thickness (about 3/4 inch) to ensure even cooking. Season both sides lightly with salt and pepper.

2. 2. Mix the Ricotta Filling: In a small bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, garlic powder, and oregano. Stir until all ingredients are well combined. This is your flavorful filling that will keep the chicken moist and tender.

3. 3. Stuff the Chicken: Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through. You want to create a pocket for the filling. Spoon or pipe about 2 tablespoons of the ricotta mixture into each pocket.

4. 4. Sear the Chicken: Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until golden brown. This step locks in flavor and creates a nice crust.

5. 5. Finish in the Oven: Transfer the skillet to a preheated oven at 375 F (190 C). Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165 F (74 C) using a meat thermometer. The ricotta filling should be warm and slightly bubbly.

6. 6. Add Lemon Juice and Rest: Once cooked, remove the skillet from the oven. Squeeze the fresh lemon juice over the chicken. Loosely tent the skillet with foil and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken.

7. 7. Garnish and Serve: Garnish with fresh chopped parsley, if desired, and serve immediately.