Season chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5 minutes per side, until golden and almost cooked through. Remove from skillet and set aside.

In the same skillet, reduce heat to medium. Add garlic and sauté 30 seconds until fragrant.

Stir in cranberries, orange juice, orange zest, honey, balsamic vinegar, and thyme. Bring to a gentle simmer.

Cook sauce for 4–5 minutes, until cranberries begin to burst and mixture thickens slightly.

Return chicken to the skillet, spooning the cranberry-orange sauce over top. Simmer for another 3–4 minutes, until chicken cooks through (internal temp reaches 165 °F/74 °C) and sauce coats the chicken nicely.

Transfer chicken to serving plates and spoon extra sauce over top. Garnish with fresh parsley or orange slices, if desired.