Honey Cranberry Chicken Bake with Ricotta Cheese – Easy Holiday Dinner Recipe
Honey cranberry chicken bake with ricotta cheese is a festive twist on classic comfort food! Juicy chicken is baked with a sweet-tart cranberry glaze and creamy ricotta, creating a dish that’s both hearty and elegant. Perfect for holiday dinners, family gatherings, or when you want a flavorful recipe that impresses with minimal effort.
Equipment
- Mixing bowls
- 9x13-inch baking dish
- Whisk & spatula
- Aluminum foil
Ingredients
- 4 boneless chicken breasts
- ¼ cup honey
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup fresh cranberries (unsweetened)
- 1 cup ricotta cheese
- 1 tsp fresh thyme or rosemary
- Salt & pepper to taste
Instructions
- Marinate Chicken: Mix honey, garlic, olive oil, and herbs. Coat chicken and marinate 30 minutes.
- Prepare Dish: Grease baking dish. Spread cranberries and dollop ricotta across the bottom.
- Assemble Bake: Nestle chicken into dish. Drizzle remaining marinade over top. Season with salt and pepper.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15–20 minutes more until golden and bubbling.
- Rest & Serve: Let rest 5–10 minutes before serving. Garnish with fresh herbs.
Notes
- Use fresh cranberries for tart brightness; avoid sweetened varieties.
- Cover with foil during first half of baking to retain moisture.
- Ricotta adds creaminess without heaviness—don’t skip it.
- Add orange zest or nuts for holiday flair.
- Store leftovers for 3–4 days; freeze baked casserole up to 2 months.