Honey Cranberry Chicken Bake
A beautiful and colorful tray of tender roasted chicken topped with bubbling honey, tart red cranberries, and dollops of creamy ricotta. This Honey Cranberry Chicken Bake is a show-stopping meal that looks incredible on the table and tastes even better.
Ingredients
For the Chicken Bake:
- 4 Boneless skinless chicken breasts
- 1/2 cup Honey
- 1 cup Fresh or dried cranberries
- 1/2 cup Ricotta cheese
- 2 tbsp Olive oil
- 2 cloves Garlic minced
- 1 tsp Dried rosemary
- Salt and pepper to taste
For Serving:
- Fresh parsley chopped
- Lemon wedges
Instructions
- Start by preheating your oven to 200°C (400°F) and lightly brushing a large baking dish with olive oil so nothing sticks during the roasting process.
- Place your chicken breasts into the dish and season both sides generously with salt, pepper, and the minced garlic to build a savory base.
- In a small bowl, whisk together the honey, olive oil, and rosemary, then pour this sweet mixture evenly over the chicken, making sure every piece is well-coated.
- Scatter the cranberries all around the chicken in the dish, allowing them to sit in the honey mixture so they burst and release their juices while baking.
- Bake in the center of the oven for about 20 to 25 minutes until the chicken is cooked through and the honey has turned into a sticky, golden glaze.
- Remove the dish from the oven and use a spoon to place small dollops of ricotta cheese on top of each chicken breast, letting the residual heat soften the cheese perfectly before serving.
Notes
Tips: If using fresh cranberries, they will be more tart; dried cranberries will make the dish sweeter.
Substitutions: You can use chicken thighs if you prefer darker, juicier meat, but increase the cook time by 5 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.