1. 1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown better. Season the chicken all over with salt and pepper.

2. 2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook for 3-4 minutes per side, until golden brown. Don’t overcrowd the pan; cook in batches if necessary to ensure good browning. The chicken doesn’t need to be cooked through at this stage.

3. 3. Create the Sauce Base: Remove the browned chicken from the skillet and set it aside on a plate. Reduce the heat to medium. Pour the chicken broth into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step adds a lot of flavor to your sauce.

4. 4. Whisk in Flavor: Add the cranberry sauce, orange juice, Dijon mustard, and dried thyme to the skillet. Whisk everything together until the cranberry sauce is fully incorporated and the mixture is smooth. Bring the sauce to a gentle simmer.

5. 5. Simmer and Thicken: Return the browned chicken to the skillet, nestling the pieces into the simmering sauce. Reduce the heat to low, cover the skillet, and let it simmer for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C). The sauce should also have thickened slightly.

6. 6. Finish and Serve: Remove the skillet from the heat. Taste the sauce and adjust seasonings if needed. Garnish generously with fresh chopped parsley before serving.