Honey Cranberry Chicken Bake with Ricotta Cheese

If you are craving something creamy and comforting, this is for you. It combines tart berries with rich cheese. This Honey Cranberry Chicken is a total game changer. You get a restaurant-quality meal without the stress.

It is 6pm and you need dinner fast. This recipe delivers big flavor with very little effort. Your family will think you spent hours in the kitchen.

Why You’ll Make This Again

This recipe is perfect for a cozy Fall dinner. It is ready in under 45 minutes total. The balance of sweet and savory is incredible. You will love how the ricotta stays creamy. It is a reliable weeknight meal for busy families. You only need a few simple pantry staples.

How This Comes Together

We start by searing the chicken in a skillet. This locks in all the juices quickly. Then, we add the toppings and bake it. Using an oven-proof skillet saves you from extra dishes. It is a foolproof method for juicy chicken every time. Beginners can master this dish on the first try.

What You’ll Need

These ingredients are easy to find at any local grocery store.

• 4 boneless skinless chicken breasts
• 1 cup fresh or frozen cranberries
• 1/4 cup honey
• 1 cup whole milk ricotta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic minced
• 1 teaspoon fresh rosemary finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step-By-Step Directions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper on both sides.
3. In a small bowl whisk together honey, balsamic vinegar, garlic, and rosemary.
4. Heat olive oil in a large oven-proof skillet over medium-high heat.
5. Sear chicken for 3 minutes per side until browned then remove skillet from heat.
6. Scatter cranberries around the chicken breasts.
7. Place 1/4 cup dollops of ricotta cheese on top of each chicken breast.
8. Drizzle the honey mixture over the chicken and cranberries.
9. Bake for 20 to 25 minutes until chicken reaches an internal temperature of 165°F (74°C).
10. Rest for 5 minutes before serving with pan sauce.

How to Serve It

Serve this over a bed of mashed potatoes. The sweet pan sauce is liquid gold. Add some roasted green beans on the side. It is perfect for casual hosting during the holidays. You can also serve it over fluffy white rice. It looks beautiful right in the skillet.

Leftovers & Storage

Store any leftovers in an airtight container. It stays fresh in the fridge for three days. Reheat it gently in the oven or microwave. The flavors actually deepen the next day. This makes a great meal prep lunch for work. Do not freeze the ricotta as it changes texture.

Make It Even Better (Pro Tips)

• Don’t skip searing the chicken for better texture.
• Use fresh rosemary for the most vibrant aroma.
• Check the internal temperature to avoid dry meat.
• Frozen cranberries work just as well as fresh ones.
• Use whole milk ricotta for the creamiest results.
• Add a pinch of chili flakes for a spicy kick.
• Let the chicken rest so the juices stay inside.

Easy Ways to Change It Up

• Swap the ricotta for goat cheese for extra tang.
• Use maple syrup if you run out of honey.
• Add toasted pecans at the end for some crunch.
• Try fresh thyme instead of rosemary for variety.

Quick Questions

Can I use chicken thighs?

Yes, boneless thighs work great. They might need 5 extra minutes of baking. They stay very juicy with this sauce.

What if I don’t have an oven-proof skillet?

Just transfer everything to a baking dish. Do this after you sear the chicken. It works exactly the same way.

I hope you love this cozy chicken bake. It is one of my favorite ways to use cranberries. Let me know how it turns out for you.

— Ethan

Honey Cranberry Chicken Bake with Ricotta Cheese

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup fresh or frozen cranberries
• 1/4 cup hone y
• 1 cup whole milk ricotta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic minced
• 1 teaspoon fresh rosemary finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

 

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper on both sides.
3. In a small bowl whisk together honey, balsamic vinegar, garlic, and rosemary.
4. Heat olive oil in a large oven-proof skillet over medium-high heat.
5. Sear chicken for 3 minutes per side until browned then remove skillet from heat.
6. Scatter cranberries around the chicken breasts.
7. Place 1/4 cup dollops of ricotta cheese on top of each chicken breast.
8. Drizzle the honey mixture over the chicken and cranberries.
9. Bake for 20 to 25 minutes until chicken reaches an internal temperature of 165°F (74°C).
10. Rest for 5 minutes before serving with pan sauce.