Honey Cranberry Chicken Bake with Ricotta Cheese Recipe
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.
- 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
Scale
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
- 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.
- Season the Chicken: Season the chicken breasts evenly with salt, black pepper, garlic powder, and dried thyme to enhance flavor.
- 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.
- 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.
- 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.
- Add Ricotta Cheese: Spoon dollops of creamy ricotta cheese over each chicken breast to add richness and a velvety texture to the dish.
- 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.
- 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.
- 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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