1. Preheat your oven to 375°F (190°C). Grab a baking dish and lightly grease it with olive oil or non-stick spray.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, just warm it through. Remove from heat and let cool slightly.
4. In a small bowl, combine the cooked spinach and garlic with the brie pieces and dried cranberries. Mix gently to combine.
5. Using a sharp knife, carefully cut a pocket into each chicken breast. Try not to slice all the way through—just create enough space to stuff the filling inside.
6. Season each chicken breast inside and out with salt, pepper, and thyme if using.
7. Stuff each chicken breast with the spinach, brie, and cranberry mixture. Secure the opening with toothpicks or tie with kitchen twine to keep the filling inside while cooking.
8. Place the stuffed chicken breasts in your prepared baking dish. Pour the chicken broth or white wine around the chicken to keep things moist during baking.
9. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should be juicy and the cheese melty inside.
10. Remove from oven and let rest for 5 minutes before serving. This helps keep the juices locked in and makes slicing easier.

One of my favorite moments in the kitchen is when the whole house starts smelling like this dish is baking. It’s an instant mood booster after a long day, and my kids always ask if they can “help” sneak a bite before dinner.