1. Preheat the oven to 375°F (190°C).

2. Cut a pocket into the side of each chicken breast with a sharp knife, being careful not to cut all the way through.

3. Season both sides of the chicken with the garlic powder, paprika, salt, and black pepper.

4. Stuff each chicken breast with slices of Brie cheese and a generous spoonful of dried cranberries or cranberry compote, securing the openings with toothpicks if needed.

5. Heat the olive oil in a large oven-safe skillet over medium-high heat.

6. Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.

7. Pour the chicken broth into the skillet around the chicken, then spoon the cranberry sauce over the top of each breast.

8. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

9. Let the chicken rest for 5 minutes, remove the toothpicks, drizzle with the pan juices, and garnish with fresh thyme before serving.