Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
Combine blue cheese and thyme in a small bowl.
Loosen chicken skin and gently spread cheese mixture beneath the skin, being careful not to tear the skin. Massage skin to spread it around evenly.
Sprinkle paprika on all sides of the chicken.
Heat the oil in a frying pan over medium heat. Place chicken skin side down into pan and cook for 5 minutes. Flip and cook for an additional 5-7 minutes until internal temperature reaches 165 F (75 C). Serve.
First, rub the chicken with olive oil and seasonings. If cooking on stovetop, save some oil for the pan.
Heat the rest of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
Preheat oven to 400 degrees Fahrenheit.
Place chicken on broiler pan (recommended) or baking sheet.
Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).
Setup oven so top rack is 3-4 inches from heating element.
Set oven to broil and preheat on high.
Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavorless, rubbery mass. When it comes to a juicy chicken breast, patience is a virtue.