Pat the chicken dry with paper towels and season with salt, black pepper, and thyme or rosemary. Let rest for about 10 minutes.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-6 minutes on each side until golden brown and cooked through.

In the same pan, reduce heat and add minced garlic. Sauté for 1 minute until fragrant. Then add cranberries, orange juice and zest, and honey or maple syrup. Simmer for 5-7 minutes.

Return chicken to the pan, add chicken broth, and simmer covered for 10-12 minutes, allowing flavors to meld.

Remove from heat, plate the chicken, and drizzle the sauce over. Garnish with extra orange zest and fresh herbs.