Preheat your oven to 375°F (190°C).

Carefully slice pockets into the sides of each boneless, skinless chicken breast.

Generously season both the inside and outside of the chicken with salt, pepper, garlic powder, onion powder, and dried thyme.

In a medium skillet, heat olive oil over medium heat and sauté spinach until just wilted, about 2-3 minutes.

Remove sautéed spinach from heat and mix with dried cranberries.

Stuff the chicken breasts with the spinach-cranberry mixture and slices of Brie cheese.

Using toothpicks, secure openings of each stuffed chicken breast.

In the same skillet, add more olive oil and sear stuffed chicken until golden brown on both sides, about 3 minutes per side.

Pour chicken broth into the skillet to deglaze, then transfer everything to a baking dish.

Bake in the oven for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Let the chicken rest for about 5 minutes before serving.