Go Back
–+ servings
Honey Cranberry Chicken Bake with Ricotta Cheese

Delicious Honey Cranberry Chicken Bake with Ricotta Cheese

A delightful Honey Cranberry Chicken Bake with Ricotta Cheese that's an effortless mix of sweet, savory, and creamy perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts
For the Seasoning
  • 2 tablespoons Olive Oil Can be substituted with any neutral oil.
  • 1 teaspoon Salt Adjust for personal taste.
  • 1 teaspoon Black Pepper Adjust for personal taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be used if preferred.
  • 1 teaspoon Dried Thyme Consider fresh thyme for a bolder taste.
For the Sweet & Savory Glaze
  • 1 cup Fresh or Frozen Cranberries Dried cranberries work too, just lower the quantity.
  • 1/2 cup Honey Maple syrup is a great alternative.
  • 1/4 cup Balsamic Vinegar Red wine vinegar can serve as a substitute.
For Creamy Texture
  • 1 cup Ricotta Cheese Cottage cheese or whipped feta can offer a lighter option.
Optional Crunch
  • 1/2 cup Chopped Pecans Use sunflower seeds for a nut-free option.
For Garnish
  • 2 tablespoons Chopped Fresh Parsley Experiment with other herbs like basil or chives.

Equipment

  • baking dish
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a baking dish with olive oil.
  2. Pat dry chicken breasts and season both sides with salt, pepper, garlic powder, and thyme.
  3. Sear chicken in a skillet over medium-high heat for 2-3 minutes on each side.
  4. Transfer seared chicken to the greased baking dish in a single layer.
  5. Whisk together honey and balsamic vinegar, then pour over chicken.
  6. Spread cranberries over chicken and dollop with ricotta cheese.
  7. Bake uncovered for 25-30 minutes until chicken is cooked through.
  8. Optionally, sprinkle chopped pecans over the dish during the last 5 minutes of baking.
  9. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 14gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow the chicken to rest after baking to retain moisture. Refrigerate leftovers for up to 3 days or freeze for 3 months.

Tried this recipe?

Let us know how it was!