Prepare the stuffing in a large bowl. Use a fork or food processor to combine cream cheese, shredded cheese, ranch dressing powder, and thyme.Add a pinch of black pepper. Stir.
Prepare the chicken breasts. Cut a hole in each for stuffing. Using a double-breasted chicken, use a sharp knife to cut a pocket in the long side of each breast. Cut the slit just big enough to fit your fingertip through.
Stuff the cream cheese mixture through the pocket you cut and spread it evenly around the inside of the chicken with your fingers.
Suture the pockets closed with toothpicks.
Season the outsides of the chicken breasts with garlic powder, black pepper, salt, and parsley. Top with butter.
Put chicken breasts in a high-sided baking sheet. Bake for 30 minutes. Add 2 minutes if the tops aren't golden-brown yet.
Serve and enjoy!
Notes
Calories are higher if you leave the chicken skin on. Remove the chicken skin if you like!