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Honey Cranberry Chicken Bake with Ricotta Cheese

This flavorful chicken bake combines seared chicken breasts with a sweet-tart cranberry-honey glaze and creamy ricotta for a quick, elegant dinner that can be enjoyed any night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 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 Use whole-milk ricotta for creamier results
  • 1/4 cup chopped pecans Optional for crunch
  • 2 tablespoons chopped fresh parsley For garnish

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
  2. Season the chicken breasts with salt, pepper, garlic powder, and thyme.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes on each side until lightly golden, then transfer to the prepared baking dish.
  4. In a small bowl, whisk together honey and balsamic vinegar. Pour this mixture over the chicken.
  5. Sprinkle the cranberries evenly over the top of the chicken.
  6. Spoon dollops of ricotta cheese over each chicken breast.
  7. Bake uncovered for 25–30 minutes, until the chicken is cooked through and the cranberries are slightly caramelized.
  8. If desired, sprinkle chopped pecans on top during the last 5 minutes of baking for a toasted crunch.
  9. Garnish with fresh parsley before serving.

Notes

Serve over rice, mashed potatoes, or polenta. Suggested sides include roasted green beans or spinach salad.