Name: Honey Cranberry Chicken Bake with Ricotta Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces boneless, skinless chicken breasts (Pound to even thickness if they vary.); 2 tablespoons olive oil (For searing.); 1/2 teaspoon garlic powder (Adds gentle aromatic depth.); 1/2 teaspoon dried thyme (Pairs beautifully with honey and cranberries.); 1 cup fresh or frozen cranberries (Frozen work perfectly.); 3 tablespoons honey (For sweetness.); 1 tablespoon balsamic vinegar (Adds acidity and complexity.); 1 cup ricotta cheese (Spoon on at baking time.); 1/4 cup chopped pecans (Optional for crunch.); 2 tablespoons chopped fresh parsley (For garnish.)

Jump to Recipe Print Recipe

The first time I made this Honey Cranberry Chicken Bake with ricotta cheese I remember the kitchen filling with a sweet-tart aroma that felt like fall wrapped around a cozy weeknight. It is an easy, bright, and slightly indulgent dinner that comes together in about 40 minutes and looks beautiful on the table. If you love contrasts of creamy and tangy, this one will become a fast favorite, and I often serve it after a simple starter like my baked brie with honey and nuts to make a small celebration of an ordinary evening.

The best parts about this dish

Bright and balanced flavor: sweet honey and tart cranberries play nicely with savory, seasoned chicken for a finished bite that keeps you coming back.
Creamy lift from ricotta: spooning soft ricotta over the hot chicken gives each piece a milky, luxurious finish that mellows the acidity.
Quick and approachable: sear, bake, and you are done in around 40 minutes, which makes it perfect for busy weeknights or last-minute guests.
Pretty presentation with little effort: the glistening honey-balsamic glaze and jewel-like cranberries make the platter look special without fuss.
Textural contrast if you add nuts: a sprinkle of toasted pecans adds a satisfying crunch against the tender chicken.

Ingredients you’ll gather

4 boneless, skinless chicken breasts — the lean, neutral canvas for the sauce and ricotta. Pound to even thickness if they vary a lot.
2 tablespoons olive oil — for searing; contributes a golden crust and flavor.
Salt and black pepper, to taste — simple seasoning that lets the other flavors shine.
1/2 teaspoon garlic powder — adds gentle aromatic depth without overpowering.
1/2 teaspoon dried thyme — a warm herbal note that pairs beautifully with honey and cranberries.
1 cup fresh or frozen cranberries — their tartness is essential; frozen work perfectly and cook down into glossy jewels.
3 tablespoons honey — for sweetness and to help caramelize the fruit.
1 tablespoon balsamic vinegar — adds acidity and complexity to balance the honey.
1 cup ricotta cheese — spooned on at baking time, it creates creamy pockets that contrast the tart fruit.
1/4 cup chopped pecans (optional for crunch) — toast in the last few minutes to deepen the nutty flavor.
2 tablespoons chopped fresh parsley, for garnish — a bright green finish that lifts the plate.
Tip: If you like cottage-cheese-based bakes, check out this twist on baked cottage cheese for inspiration on texture and protein choices apple cinnamon cottage cheese bake.

Let’s get cooking

I encourage you to read the steps once, gather your ingredients, and enjoy the simple rhythm of searing and baking. The quick sear locks in juices and gives you that lovely golden surface, then the oven finishes everything while the ricotta melts into creamy pockets.

Preheat oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
Season the chicken breasts with salt, pepper, garlic powder, and thyme.
Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes on each side until lightly golden, then transfer to the prepared baking dish.
In a small bowl, whisk together honey and balsamic vinegar. Pour this mixture over the chicken.
Sprinkle the cranberries evenly over the top of the chicken.
Spoon dollops of ricotta cheese over each chicken breast.
Bake uncovered for 25–30 minutes, until the chicken is cooked through and the cranberries are slightly caramelized.
If desired, sprinkle chopped pecans on top during the last 5 minutes of baking for a toasted crunch.
Garnish with fresh parsley before serving.

A quick note: if your chicken breasts are especially thick, give them a couple more minutes in the oven, and use a meat thermometer to check for 165°F in the thickest part.

Pro tips for perfect results

Even thickness matters: pound or slice very thick breasts so everything cooks evenly and you do not overbake the exterior.
Use frozen cranberries if fresh are not available; they release beautiful color and a natural tartness as they warm.
Low-moisture ricotta is easier to dollop without spreading all over; if your ricotta is loose, spoon it onto a paper towel for a few minutes to remove excess whey.
For deeper color and flavor, sear in a cast-iron skillet until the browning is pronounced before transferring to the baking dish.
If you want a protein-packed variation using ricotta in other ways, this baked chicken ricotta meatballs recipe is a great companion idea for family dinners baked chicken ricotta meatballs recipe.

Creative twists to try

Swap walnuts or almonds for pecans for a different nutty profile, or omit nuts for a nut-free meal.
Add a splash of orange juice to the honey-balsamic mix for citrus brightness and a more complex glaze.
Fold some lemon zest into the ricotta before dolloping for a zesty lift.
For a richer dish, stir a tablespoon of mascarpone into the ricotta for silkier texture.
Turn this into a sheet-pan dinner by adding halved Brussels sprouts or baby potatoes around the chicken so they roast in the same glaze.

Putting it on the table

I like serving this platter with a simple green salad dressed in lemon vinaigrette so the acidity cuts through the richness. Spoon some of the sticky cranberries and honey from the pan over the chicken when plating so each piece is glistening. A side of buttery mashed potatoes or creamy polenta is lovely for soaking up the juices, and a sprinkle of fresh parsley makes the dish look joyful and finished. For a brunch-style feel, pair with a light baked egg dish; I sometimes serve it alongside a protein-packed egg bake I love high-protein baked cottage cheese eggs.

Keeping it fresh

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the ricotta-topped chicken chilled and reheat gently to avoid drying.
Freezer: For longer storage, remove ricotta dollops and freeze the chicken and cranberry glaze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and add fresh ricotta after warming.
Reheating: Reheat in a 350°F oven covered with foil for 10-15 minutes until warmed through, then uncover and broil for a minute to refresh the cranberries if you like them more caramelized. Microwave works in a pinch, but oven reheating preserves texture best.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs will be more forgiving and stay juicier. Reduce searing time slightly and check doneness; thighs can handle a few extra minutes in the oven without drying.

Q: Is fresh ricotta necessary or is the tub stuff okay?
A: Tub ricotta works fine; if it seems watery, let it rest in a sieve over a bowl for 10 minutes to drain excess liquid. That prevents the ricotta from spreading too much during baking.

Q: Can I make the cranberry-honey mixture ahead of time?
A: Yes. Whisk the honey and balsamic together and refrigerate for up to 24 hours. Warm slightly before pouring over warm-seared chicken so it glazes nicely.

Q: How tart will this dish be if I use frozen cranberries?
A: Frozen cranberries retain their tartness, but when roasted with honey they soften and caramelize, so the final result is a pleasant sweet-tart balance rather than overwhelmingly sour.

Conclusion

I hope this Honey Cranberry Chicken Bake with ricotta cheese tempts you to try a weeknight dinner that feels celebratory but is truly simple to make. If you enjoy the sweet-savory-comfort combo, you might appreciate how other recipes layer similar flavors, such as the tangy sweetness on this Grilled Hot Honey Ricotta Soppresseta Pizza, a speedy high-protein spread inspired by cottage cheese like in the 5-Minute High Protein Cottage Cheese Toast, or a hearty baked egg dish to pair with leftovers like the High-Protein Veggie Egg Bake. Give it a try, add your favorite twist, and let me know how your kitchen smelled while it baked. Enjoy.