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Preheat your oven to 375°F (190°C).
Begin by preparing the chicken breasts. Place them on a cutting board and cut a pocket into the side of each breast.
Season the inside and outside of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
In a pan over medium heat, add the olive oil. Sauté the spinach until wilted, then remove from heat and let cool slightly.
In a small bowl, mix together the sautéed spinach and dried cranberries.
Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of brie cheese.
Secure each chicken breast with toothpicks to ensure the filling stays inside during cooking.
Heat the remaining olive oil in an oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear each side until golden brown, about 3 minutes per side.
Pour the chicken broth into the skillet, then transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.