Season the chicken generously with salt, pepper, and a pinch of thyme or rosemary on both sides. If you have 30 minutes to spare, let it marinate. If your chicken breasts are especially thick, pound them to an even thickness for consistent cooking.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 4 to 6 minutes per side until golden brown with nice color. It won't be cooked through yet. Transfer the chicken to a plate and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the cranberries, orange juice, orange zest, and honey. Bring everything to a simmer, stirring occasionally.

Let the sauce simmer for 5 to 7 minutes until the cranberries pop and release their juices. The sauce will thicken slightly and turn ruby colored.

Return the chicken to the skillet along with any accumulated juices. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Cover the skillet, reduce heat to low, and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F. Spoon the sauce over the chicken occasionally. Let rest for 3 minutes before serving. If your sauce seems thin, simmer uncovered for an extra 2 to 3 minutes to thicken.