Honey Cranberry Chicken Bake with Ricotta Cheese
This dish features chicken breasts baked with a sweet and tangy cranberry sauce, topped with creamy ricotta cheese and crunchy pecans.
Equipment
- baking dish
- Mixing bowl
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
For the Sauce
- 1 cup fresh or frozen cranberries
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
For the Topping
- 1 cup ricotta cheese
- ¼ cup chopped pecans optional for crunch
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine olive oil, salt, black pepper, garlic powder, and dried thyme. Add the chicken breasts and coat them evenly with the mixture.
- Place the chicken in a baking dish and bake for 15 minutes.
- Meanwhile, in a saucepan, combine cranberries, honey, and balsamic vinegar. Cook over medium heat until the cranberries burst and the mixture thickens.
- After 15 minutes, remove the chicken from the oven and pour the cranberry mixture over the top. Add dollops of ricotta cheese and sprinkle with chopped pecans.
- Return to the oven and bake for an additional 15 minutes, or until the chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
This dish pairs well with rice or a side salad. Feel free to adjust the sweetness by adding more or less honey.