Preheat your oven to 375°F (190°C).

Place the chicken breasts on a cutting board and cut a pocket into the side of each breast.

Season the chicken, inside and out, with salt, pepper, garlic powder, onion powder, and dried thyme.

In a pan over medium heat, add the olive oil and sauté the spinach until it’s wilted. Remove from heat and let it cool slightly.

In a small bowl, mix the sautéed spinach with the dried cranberries.

Stuff each chicken breast with the spinach and cranberry mixture, layering in slices of brie cheese.

Secure each chicken breast with toothpicks to hold the filling inside.

In an oven-safe skillet, heat the remaining olive oil over medium heat. Sear each stuffed chicken breast until golden brown, about 3 minutes per side.

Pour the chicken broth into the skillet, then transfer to the preheated oven.

Bake for 20-25 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).

Remove from the oven and let the chicken rest for 5 minutes before serving.