1. Prepare the Marinade: In a medium bowl, whisk together the whole berry cranberry sauce, balsamic vinegar, olive oil, orange zest, fresh orange juice, dried thyme, garlic powder, and black pepper. Season with salt to taste. This creates the vibrant sauce that will coat your chicken.

2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place them in a shallow dish or a large zip-top bag. Pour about half of the cranberry balsamic marinade over the chicken, ensuring each piece is well coated. Reserve the remaining marinade for later use as the cooking sauce. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes. If marinating longer, place it in the refrigerator.

3. Sear the Chicken: Heat a large, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once hot, add the marinated chicken thighs to the skillet in a single layer, discarding any marinade that was directly with the raw chicken. Sear for 4-5 minutes per side, until beautifully browned and a nice crust has formed. The browning adds a lot of flavor.

4. Add the Sauce: Pour the reserved cranberry balsamic marinade into the skillet around the chicken. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. These bits are full of flavor!

5. Finish Cooking: Reduce the heat to medium-low, cover the skillet, and let it simmer for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C) when checked with a meat thermometer. The sauce should also have thickened slightly.

6. Rest and Serve: Remove the skillet from the heat and let the chicken rest in the sauce for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist. Garnish with fresh chopped parsley if desired.