Honey Cranberry Chicken Bake with Ricotta Cheese
A quick and delicious dinner featuring tender chicken breasts with the sweetness of honey and tart cranberries, topped with creamy ricotta cheese.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil for greasing and searing
- to taste Salt and black pepper for seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 cup fresh or frozen cranberries
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 cup ricotta cheese
- 1/4 cup chopped pecans optional for crunch
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Season the chicken breasts with salt, black pepper, garlic powder, and dried thyme.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until they turn lightly golden, then transfer them to the prepared baking dish.
Assembly
- In a small bowl, whisk together the honey and balsamic vinegar. Pour this mixture over the chicken, allowing it to soak in the delicious flavors.
- Sprinkle the cranberries evenly over the chicken, ensuring each piece gets some of that tangy sweetness.
- Spoon dollops of ricotta cheese over each chicken breast, making sure they are generously covered.
Baking
- Bake uncovered for 25–30 minutes, until the chicken is cooked through and the cranberries are slightly caramelized.
- If you want an added crunch, sprinkle the chopped pecans on top during the last 5 minutes of baking.
- Garnish with chopped fresh parsley before serving.
Notes
This meal pairs wonderfully with a simple green salad or some fluffy rice to soak up the delicious juices. For a spicy kick, add a pinch of red pepper flakes to the seasoning mix if desired. Cottage cheese can be used instead of ricotta for a different flavor profile.