Begin by patting the boneless skinless chicken breasts dry with paper towels, then season both sides generously with salt and black pepper. Set aside while you heat the olive oil for searing.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Place the seasoned chicken breasts in the skillet and cook for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.

Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant.

Whisk together 1 cup of fresh orange juice, 1 tablespoon of orange zest, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard directly in the skillet with the garlic. Stir continuously for a minute until combined.

Introduce 1 ½ cups of fresh cranberries to the saucepan and continue to simmer for 5–7 minutes until they burst and release their juices.

Reintroduce the seared chicken breasts back into the skillet, spooning the bubbling sauce over the chicken.

Preheat your oven to 375°F (190°C) and transfer the skillet to the oven. Bake for 12–15 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Allow the Cranberry Orange Chicken to rest for a few minutes. Garnish with freshly chopped parsley and optional orange slices before serving.