Description
Honey Cranberry Chicken Bake with Ricotta Cheese is a delicious and comforting oven-baked dish featuring tender, seared chicken breasts smothered in a sweet and tangy honey cranberry sauce. Topped with creamy ricotta and optional mozzarella cheese, this recipe combines savory and fruity flavors for a satisfying meal perfect for family dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 1 cup fresh or frozen cranberries
- 1/2 cup honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to get ready for baking the chicken.
- Prepare the honey cranberry sauce: In a small bowl, whisk together the honey, Dijon mustard, garlic powder, onion powder, salt, and black pepper until well combined for a flavorful sauce.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium heat. Season chicken breasts with salt and pepper, then add to the skillet and sear for 3-4 minutes on each side until golden brown to lock in juices.
- Set the chicken aside: Remove the seared chicken from the skillet and place it on a plate temporarily.
- Cook cranberries with sauce: In the same skillet, add cranberries and the prepared honey mixture. Stir to coat the cranberries and cook for 2-3 minutes until they begin to soften and release their flavor.
- Return chicken to skillet: Nestle the chicken breasts back into the skillet among the cranberries and spoon some of the honey cranberry sauce over each chicken piece.
- Add ricotta cheese topping: In a small bowl, mix ricotta cheese with a pinch of salt and pepper. Dollop this mixture evenly over each chicken breast for a creamy texture.
- Top with mozzarella (optional): If using, sprinkle shredded mozzarella cheese evenly over the ricotta for extra richness.
- Bake the chicken: Transfer the oven-safe skillet to the preheated oven and bake for 25-30 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest before serving: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Garnish and serve: Sprinkle chopped fresh parsley over the chicken for a fresh, herbaceous finish and serve warm.
Notes
- Use fresh or frozen cranberries depending on availability; frozen may require slightly longer cooking to soften.
- For extra flavor, try adding a splash of white wine or lemon juice to the sauce mixture.
- Make sure to use an oven-safe skillet to avoid transferring contents to another dish for baking.
- Optional mozzarella cheese adds a melty, cheesy topping but can be omitted for a lighter dish.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
