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In a bowl stir together the cream cheese, parmesan cheese, garlic powder, onion powder, kosher salt and thyme. Zest and juice the lemon. Reserve zest for later. Stir the lemon juice in with the filling.
Cut an opening about 3 inches wide, then cut ¾ of the way through the breast to create a pocket without cutting all the way through. Repeat with the remaining breasts.
Spoon ⅓ of the filling into each chicken breast. If desired use a few toothpicks to seal the pocket so the filling doesn’t seep out.
Stir melted butter and lemon zest together in a small bowl. Brush the mixture over the outside of each of the chicken breasts.
Place the chicken into an air fryer and air fry at 400° F for 12-15 minutes or until internal temperature of chicken reaches 165° F. Or place on a baking sheet at bake in the oven at 425° F for 30 minutes. You can also cook in an Instant Pot by placing the chicken on a trivet (you must have 1 cup of water below the trivet). Pressure cook for 10 minutes with a 5 minute natural pressure release.
Before serving, cut each breast in half crosswise for serving.