Honey Cranberry Chicken Bake with Ricotta Cheese
A delightful dish combining juicy chicken, sweet honey, tart cranberries, and creamy ricotta, perfect for cozy weeknights or special occasions.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil for greasing and searing
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 cup fresh or frozen cranberries
- 3 tablespoons honey plus extra for drizzling
- 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, pepper, garlic powder, and thyme.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until lightly golden, then transfer them to the prepared baking dish.
- In a small bowl, whisk together honey and balsamic vinegar. Pour this mixture over the chicken.
- Sprinkle the cranberries evenly over the top of the chicken.
- Spoon dollops of ricotta cheese over each chicken breast.
- Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the cranberries are slightly caramelized.
- If desired, sprinkle chopped pecans on top during the last 5 minutes of baking for a toasted crunch.
- Before serving, garnish with fresh parsley. For a richer flavor, drizzle a little extra honey over the top before baking.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can replace ricotta with part-skim ricotta or goat cheese for a different taste. If you’re not a fan of pecans, chopped walnuts or almonds can add a nice crunch too. Serve with extra honey or a squeeze of lemon for a citrusy kick.