Preheat your oven to 375°F (190°C).

Carefully cut pockets into the side of each chicken breast and season with salt, pepper, garlic powder, onion powder, and dried thyme.

In a skillet, heat olive oil over medium heat and sauté spinach for 2-3 minutes until wilted. Set aside to cool slightly.

In a mixing bowl, combine sautéed spinach with dried cranberries.

Stuff each chicken pocket with the cranberry and spinach mixture, then add slices of Brie. Secure with toothpicks.

In the same skillet, heat olive oil and sear stuffed chicken for about 3 minutes on each side until golden brown.

Pour chicken broth around the stuffed breasts and keep on heat for a moment.

Transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Let the stuffed chicken rest for about 5 minutes before serving.