1. 1. Prepare the Chicken: Pat the boneless, skinless chicken breasts dry with paper towels. This helps them brown nicely. Season both sides generously with salt and black pepper. If your chicken breasts are very thick, you can lightly pound them to an even 3/4-inch thickness using a meat mallet or the bottom of a heavy pan.

2. 2. Sear the Chicken: Heat the olive oil in a large skillet or oven-safe pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the hot pan. Sear for 4-5 minutes per side, until golden brown and a nice crust has formed. The chicken won’t be fully cooked through at this point.

3. 3. Whisk the Glaze: While the chicken is searing, combine the whole berry cranberry sauce, orange juice, Dijon mustard, brown sugar, dried thyme, and garlic powder in a small bowl. Whisk until all ingredients are well combined and the brown sugar has dissolved.

4. 4. Glaze and Finish Cooking: Reduce the heat to medium-low. Pour the cranberry glaze over the seared chicken breasts in the skillet, ensuring each piece is coated. Bring the glaze to a gentle simmer.

5. 5. Simmer to Perfection: Continue to cook the chicken in the simmering glaze for another 10-15 minutes, flipping the chicken occasionally, until the chicken is cooked through and reaches an internal temperature of 165 F (74 C) when checked with an instant-read thermometer. The glaze should also thicken slightly as it cooks.

6. 6. Rest and Serve: Once cooked, remove the chicken breasts from the skillet and let them rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist and tender. Spoon any remaining glaze from the pan over the chicken. Garnish with fresh chopped parsley, if desired, and serve warm.