Honey Cranberry Chicken Bake with Ricotta Cheese Recipe
Introduction
This Honey Cranberry Chicken Bake with Ricotta Cheese is a deliciously easy dinner that comes together in just 40 minutes. The combination of sweet honey, tart cranberries, and creamy ricotta creates a flavorful, comforting meal perfect for weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 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
- 1 tablespoon balsamic vinegar
- 1 cup ricotta cheese
- 1/4 cup chopped pecans (optional for crunch)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Step 2: Season the chicken breasts with salt, black pepper, garlic powder, and dried thyme.
- Step 3: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until lightly golden, then transfer them to the prepared baking dish.
- Step 4: In a small bowl, whisk together the honey and balsamic vinegar. Pour this mixture evenly over the chicken.
- Step 5: Sprinkle the fresh or frozen cranberries evenly over the top of the chicken breasts.
- Step 6: Spoon dollops of ricotta cheese over each chicken breast.
- Step 7: Bake uncovered for 25–30 minutes, until the chicken is cooked through and the cranberries are slightly caramelized.
- Step 8: If desired, sprinkle chopped pecans on top during the last 5 minutes of baking to add a toasted crunch.
- Step 9: Remove from oven and garnish with chopped fresh parsley before serving.
Tips & Variations
- Use fresh cranberries in season or frozen ones straight from the freezer for convenience.
- For extra flavor, marinate the chicken in the honey-balsamic mixture for 30 minutes before searing.
- Swap pecans for walnuts or almonds for a different nutty crunch.
- If you prefer a creamier texture, add a little grated Parmesan to the ricotta before spooning it on the chicken.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to avoid drying out the chicken. This dish does not freeze well due to the ricotta and cranberries.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use thawed chicken breasts for even cooking and proper seasoning. If using frozen chicken, thaw completely in the refrigerator before starting.
Can I make this recipe dairy-free?
Yes, you can omit the ricotta cheese or replace it with a dairy-free cheese alternative or a dollop of coconut yogurt for a creamy topping.
PrintHoney Cranberry Chicken Bake with Ricotta Cheese Recipe
This Honey Cranberry Chicken Bake with Ricotta Cheese is a deliciously flavorful and easy-to-make dinner that takes just 40 minutes. Juicy chicken breasts are seared to golden perfection, then baked with a sweet and tangy honey-balsamic glaze, fresh cranberries, creamy ricotta cheese, and optional toasted pecans for added crunch. Garnished with fresh parsley, this dish strikes the perfect balance between savory and sweet, making it an impressive yet simple meal for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Honey Cranberry Topping
- 1 cup fresh or frozen cranberries
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
Cheese and Garnish
- 1 cup ricotta cheese
- 1/4 cup chopped pecans (optional for crunch)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil to prevent sticking and prepare for baking.
- Season the chicken: Pat the chicken breasts dry and season them evenly with salt, black pepper, garlic powder, and dried thyme for balanced flavor.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until they develop a light golden crust, then transfer them to the prepared baking dish. This step locks in the juices and adds flavor.
- Make the honey balsamic glaze: In a small bowl, whisk together honey and balsamic vinegar until well combined, creating a sweet and tangy glaze.
- Add cranberries and glaze: Pour the honey-balsamic mixture evenly over the seared chicken breasts, then sprinkle the fresh or frozen cranberries evenly on top to add a tart, fruity contrast.
- Add ricotta cheese: Spoon dollops of ricotta cheese over each chicken breast, which will bake into creamy pockets of richness throughout the dish.
- Bake the chicken: Place the baking dish uncovered in the oven and bake for 25–30 minutes, until the chicken is thoroughly cooked (internal temperature of 165°F/74°C) and the cranberries are slightly caramelized.
- Optional pecan topping: If desired, sprinkle chopped pecans on top during the last 5 minutes of baking to toast them and add a crunchy texture.
- Garnish and serve: Remove the dish from the oven, garnish with fresh chopped parsley for a pop of color and freshness, and serve hot.
Notes
- Use fresh or frozen cranberries based on availability; frozen work just as well but may release more liquid.
- Ensure to sear the chicken properly to get a nice golden crust which enhances flavor and texture.
- Check chicken doneness with a meat thermometer to avoid undercooking or drying out.
- To make it nut-free, simply omit the pecans.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
Keywords: Honey Cranberry Chicken, Ricotta Chicken Bake, Easy Chicken Dinner, Sweet and Savory Chicken, Cranberry Chicken Recipe
