Honey Cranberry Chicken Bake (Print Version)
Juicy chicken breasts baked with cranberries, ricotta cheese and honey for a perfectly balanced sweet-savory dinner masterpiece.
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
Salt and black pepper, to taste
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon dried thyme
06 -
1 cup fresh or frozen cranberries
07 -
3 tablespoons honey
08 -
1 tablespoon balsamic vinegar
09 -
1 cup ricotta cheese
10 -
1/4 cup chopped pecans (optional)
11 -
2 tablespoons chopped fresh parsley, for garnish
# Steps:
01 -
Preheat oven to 200°C and lightly grease a baking dish with olive oil.
02 -
Season the chicken breasts with salt, pepper, garlic powder, and thyme.
03 -
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.
04 -
In a small bowl, whisk together honey and balsamic vinegar. Pour this mixture evenly over the chicken.
05 -
Sprinkle the cranberries evenly over the top of the chicken.
06 -
Spoon dollops of ricotta cheese over each chicken breast.
07 -
Bake uncovered for 25–30 minutes, until the chicken is cooked through and the cranberries are slightly caramelized.
08 -
If desired, sprinkle chopped pecans on top during the last 5 minutes of baking for a toasted crunch.
09 -
Garnish with fresh parsley before serving.
# Notes:
01 -
For a richer flavor, drizzle a little extra honey over the top before baking.
02 -
If you prefer tangier notes, use part-skim ricotta or swap with a touch of goat cheese.
03 -
Serve with a side of roasted sweet potatoes, or try it alongside a fresh salad for a lighter meal.
04 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days.