Pat the chicken dry and season both sides with salt and pepper.

In a medium saucepan, combine cranberries, orange juice, honey (or maple syrup), brown sugar, Dijon, vinegar, cinnamon, and red pepper flakes. Bring to a gentle boil over medium heat, stirring occasionally.

Reduce heat and simmer for 8–12 minutes, stirring and smashing a few cranberries with the back of a spoon as they burst.

Aim for a saucy, jam-like consistency. If it seems too thick, add a splash of water or orange juice.

Once thickened, taste and add a pinch of salt to balance the sweetness.

For a smoother glaze, pulse the sauce briefly in a blender or use an immersion blender for a few seconds.

Heat olive oil (and butter, if using) in a large oven-safe skillet over medium-high heat.

Add the chicken and sear until golden brown, about 3–4 minutes per side.

Spoon half the cranberry glaze over the seared chicken.

Transfer the skillet to a preheated 375°F (190°C) oven and bake 12–15 minutes, or until the internal temperature reaches 165°F (74°C).

Remove chicken from oven, let rest 5 minutes, then spoon more glaze over each piece.

Garnish with orange zest, chopped parsley, and toasted pecans if desired, and serve alongside your favorite sides.