Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium heat.

Add the seasoned chicken breasts to the skillet. Cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the cranberries, orange juice, orange zest, honey (or maple syrup), Dijon mustard, and dried thyme. Stir to combine.

Let the mixture simmer for about 5 minutes until the cranberries soften and the sauce thickens slightly.

Place the cooked chicken back into the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through and coat the chicken in the sauce.

Remove from heat and garnish with fresh parsley before serving.