Zest and juice the orange, set aside.

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

Heat 1 tablespoon olive oil in a large nonstick pan. Cook chicken breasts for a few minutes on each side, until browned. They do not need to be cooked through.

Transfer browned chicken to a plate, set aside.

Place remaining olive oil into the pan, along with the chopped onions.

Season with a little salt and pepper, cook for a few minutes, until onion starts to soften. Add garlic, stir well, and cook for 1 more minute.

Add orange juice, zest, cranberries, honey, and rosemary to the pan. Stir well, bring to a simmer.

Cook cranberry mixture for a few minutes, mashing the cranberries as they soften.

Add chicken broth, stir well.

Add the chicken breasts back to the pan, cover and continue cooking until chicken is cooked through - 165 F with a meat thermometer - and sauce has formed a thick glaze.

Taste, season with more salt and pepper, if desired.

Serve hot!