Pat chicken cutlets thoroughly dry with paper towels. Season both sides with kosher salt, cracked black pepper, and garlic powder.

Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear chicken cutlets for 3 to 4 minutes per side until golden brown and just cooked through (165°F/74°C internal temp). Transfer to a plate and tent loosely with foil.

Reduce skillet heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in the low-sodium chicken broth, scraping up all browned savory bits (fond) from the bottom of the pan. Stir in cranberries, maple syrup, Dijon mustard, orange zest, orange juice, rosemary, and thyme sprigs.

Simmer for 5 to 7 minutes, stirring occasionally, until cranberries burst and the sauce thickens into a glossy, ruby-red glaze.

Return chicken cutlets and any resting juices back into the skillet. Spoon the bubbling ruby cranberry glaze generously over each cutlet for 1 to 2 minutes until warm and coated.

Discard woody herb stems. Garnish with fresh rosemary needles and fresh orange zest curls. Serve hot over creamy garlic mashed potatoes or fluffy rice!