Honey Cranberry Chicken Bake with Ricotta Cheese Recipe

Introduction

This Honey Cranberry Chicken Bake with Ricotta Cheese is a deliciously balanced dish combining sweet, tart, and creamy flavors. It’s perfect for a cozy weeknight dinner or a special occasion when you want something simple yet impressive.

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

1. Step 1: Preheat oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
2. Step 2: Season the chicken breasts with salt, black pepper, garlic powder, and dried thyme evenly on both sides.
3. 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.
4. Step 4: In a small bowl, whisk together honey and balsamic vinegar. Pour this mixture evenly over the chicken breasts.
5. Step 5: Sprinkle the cranberries evenly over the top of the chicken.
6. Step 6: Spoon dollops of ricotta cheese over each chicken breast.
7. Step 7: Bake uncovered for 25–30 minutes, until the chicken is cooked through and the cranberries become slightly caramelized.
8. Step 8: If desired, sprinkle chopped pecans on top during the last 5 minutes of baking to toast them lightly.
9. Step 9: Garnish with chopped fresh parsley before serving to add a fresh, vibrant touch.

Tips & Variations

• Use frozen cranberries if fresh are unavailable; just rinse and drain them well before using.
• For extra flavor, marinate the chicken in the honey-balsamic mixture for 30 minutes before searing.
• Swap pecans for toasted walnuts or almonds for a different nutty crunch.
• Add a pinch of red pepper flakes to the sauce for a subtle heat contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer baking time due to their thickness, so check for doneness accordingly.

Is it necessary to sear the chicken before baking?

Searing helps develop a golden crust and adds flavor, but if you’re short on time, you can skip this step. The bake time might be a few minutes longer to ensure the chicken cooks fully.

Honey Cranberry Chicken Bake with Ricotta Cheese Recipe

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★★★★★

4.7 from 86 reviews

This Honey Cranberry Chicken Bake with Ricotta Cheese is a delightful and easy-to-make dish featuring tender chicken breasts seared to perfection, topped with a sweet and tangy honey-balsamic glaze, fresh cranberries, creamy ricotta, and a crunchy pecan topping. Baked until golden and caramelized, it offers a perfect balance of flavors ideal for a weeknight dinner or special occasion.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Chicken and Seasoning

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil

Glaze and Topping

• 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

1. Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil to prevent sticking and ensure even cooking.
2. Season the Chicken: Season the chicken breasts evenly with salt, black pepper, garlic powder, and dried thyme to enhance flavor.
3. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes on each side until they develop a light golden crust, which locks in moisture and adds flavor. Then transfer the seared chicken to the prepared baking dish.
4. Make the Glaze: In a small bowl, whisk together honey and balsamic vinegar until combined. Pour this sweet and tangy mixture evenly over the chicken breasts in the baking dish to infuse them with flavor during baking.
5. Add Cranberries: Sprinkle fresh or frozen cranberries evenly over the chicken, allowing them to roast and slightly caramelize in the oven for bursts of tartness.
6. Add Ricotta Cheese: Spoon dollops of creamy ricotta cheese over each chicken breast to add richness and a velvety texture to the dish.
7. Bake the Chicken: Place the baking dish in the oven and bake uncovered for 25–30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cranberries are slightly caramelized.
8. Add Pecans (Optional): If desired, sprinkle chopped pecans on top of the chicken during the last 5 minutes of baking to toast them and add a crunchy contrast.
9. Garnish and Serve: Remove from oven and garnish with freshly chopped parsley before serving to add a fresh, vibrant finish to the dish.

Notes

• To ensure chicken is fully cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Frozen cranberries can be used directly without thawing.
• For a nut-free version, omit pecans.
• Ricotta cheese can be substituted with cream cheese or mascarpone for a different creamy flavor.
• Leftovers can be refrigerated and gently reheated in the oven or microwave.

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