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–+ servings

Honey Cranberry Chicken Bake with Ricotta Cheese

A delightful dish that marries sweet and savory flavors with tender chicken, cranberries, and creamy ricotta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil For cooking and greasing the baking dish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 cup fresh or frozen cranberries No need to thaw frozen cranberries
  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 cup ricotta cheese Can substitute with Greek yogurt if desired
  • 1/4 cup chopped pecans Optional for added crunch
  • 2 tablespoons chopped fresh parsley For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and drizzle a bit of olive oil to grease a baking dish lightly.
  2. Season the chicken breasts well with salt, pepper, garlic powder, and dried thyme for a flavor punch.
  3. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until they’re beautifully golden.
  4. Transfer the chicken to your prepared baking dish.
  5. In a small bowl, whisk together honey and balsamic vinegar until combined. Pour this sweet mixture over the chicken.
  6. Sprinkle the cranberries evenly over the top.
  7. Add dollops of ricotta cheese over each chicken breast.
Baking
  1. Bake uncovered for 25–30 minutes until the chicken is cooked through and the cranberries have begun to caramelize.
  2. Sprinkle chopped pecans on top during the last 5 minutes of baking for added crunch.
  3. Finish with a sprinkle of chopped fresh parsley before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 410mgFiber: 3gSugar: 15g

Notes

Serve hot with a side of fluffy rice, creamy mashed potatoes, or a green salad. Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions for up to 2 months.

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