1. Prepare the Filling: Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion until it becomes translucent, about 3-4 minutes. Then, add the garlic and cook for an additional minute, being careful not to let the garlic burn. Next, toss in the spinach and cranberries, along with the dried thyme. Cook until the spinach is just wilted, about 1-2 minutes. Season the filling with salt and pepper to taste, then remove it from the heat and set it aside to cool slightly.

2. Butterfly the Chicken: Place the chicken breasts on a cutting board and, using a sharp knife, carefully slice each one horizontally, almost but not all the way through, to create a “book” or “butterfly” shape. Gently pound the chicken breasts to an even thickness, then season both sides with salt, pepper, and paprika.

3. Stuff the Chicken: Divide the cooled spinach-cranberry filling evenly among the 4 chicken breasts. Top each portion of filling with a slice of brie cheese. Fold the chicken over to enclose the filling, and secure it with toothpicks or kitchen twine.

4. Sear and Bake the Chicken: Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until they develop a golden-brown crust. Then, transfer the skillet to a preheated 375°F oven and bake the chicken, covered with foil, for 25-30 minutes, or until the internal temperature reaches 165°F.

5. Rest and Serve: Once the chicken is cooked through, remove it from the oven and let it rest for 5 minutes. This will allow the juices to redistribute, ensuring a juicy and flavorful final dish. Remove the toothpicks or twine, and serve the Cranberry Spinach Stuffed Chicken with Brie alongside your favorite sides.