Cranberry Feta Chicken Bake

Cranberry Feta Chicken Bake is one of those recipes that feels festive but comes together with pantry staples in about half an hour. The tangy cranberry sauce pairs beautifully with creamy feta and the savory bite of rosemary all nestled around juicy chicken. This is a perfect weeknight dinner when you want something fresh yet comforting without spending hours at the stove.

The first time I made this dish was on a chilly fall evening when I had leftover cranberry sauce and not much time. My family now requests it year round because it feels special and satisfying with very little fuss.

Ingredients

• Boneless skinless chicken breasts: Choose plump pieces since they stay moist when baked. Slicing into thin cutlets lets them cook fast
• Extra virgin olive oil: Adds savory richness and helps get that golden sear
• Paprika: Choose smoked for added depth if you like a bolder flavor
• Garlic powder: Gives mellow aromatic flavor without raw garlic’s bite. Go for fresh powder for best taste
• Kosher salt and black pepper: A must for bringing out all the flavors
• Whole berry cranberry sauce: Adds fruity tartness. Use homemade for more texture store bought works well too
• Honey: Balances the tartness with gentle sweet notes
• Dijon mustard: Offers gentle heat and helps emulsify the sauce
• Balsamic vinegar: Brings rich acidity that balances the sauce’s sweetness
• Chicken broth: Makes the sauce silky and helps keep the chicken moist during baking
• Crumbled feta cheese: Creamy and briny with a little tang. Look for blocks in brine for best flavor then crumble yourself
• Fresh rosemary: Adds piney herbal fragrance. Use fresh for punchiest flavor and finely chop right before using

Instructions

Prepare the Oven:

Preheat your oven to 375 degrees Fahrenheit. This temperature ensures you will get juicy chicken without burning the sauce

Slice the Chicken Cutlets:

Lay each chicken breast flat on a cutting board and carefully slice it horizontally to create two thin cutlets from each. You should end up with four even pieces. Thinner cutlets not only cook faster but soak up flavors much better

Season the Chicken:

Pat the chicken dry with paper towels. Generously sprinkle both sides with paprika garlic powder salt and pepper. Press the seasoning in so it clings well to the surface

Sear the Chicken:

Heat a large oven safe skillet over medium high and pour in the olive oil. Once the oil shimmers lay in the seasoned chicken cutlets. Sear for about two to three minutes on each side so they turn a deep golden brown. This step locks in juices and builds flavor you want a little crust on each side. The chicken does not need to cook through just yet

Make the Sauce:

While the chicken is searing whisk together cranberry sauce honey Dijon mustard balsamic vinegar and chicken broth in a medium bowl. Make sure it is smooth and glossy

Combine Chicken and Sauce:

Turn off the heat and pour the cranberry mixture evenly over the browned chicken cutlets in the skillet. The sauce should begin to bubble at the edges from the residual heat

Bake to Perfection:

Place the skillet into your preheated oven. Bake uncovered for twelve to fifteen minutes until the chicken is fully cooked through and registers one hundred sixty five degrees at the thickest part. The sauce will thicken and glaze the chicken

Garnish with Feta and Rosemary:

Carefully remove the skillet from the oven and immediately scatter crumbled feta and fresh chopped rosemary over the top. The heat gently softens the cheese and releases the rosemary’s oils

Rest and Serve:

Let the chicken rest in the skillet for five minutes. This keeps the juices inside the meat. Serve with a final shower of more feta and rosemary if you are feeling extra bold

Rosemary is my favorite herb for this recipe since its piney aroma makes the whole house smell cozy. I remember my grandmother always used to sprinkle extra over everything hot from the oven so it feels like she is right there every time I serve this dish.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. The flavors meld beautifully overnight and it reheats gently in the oven with a splash of broth to keep it juicy. If you want to freeze it assemble the whole bake without feta and rosemary. Add the garnishes fresh after thawing and baking again

Ingredient Substitutions

You can swap in turkey cutlets for chicken and goat cheese crumbles for feta if you like a tangier touch. Dried rosemary works in a pinch but use less since it is more potent. No cranberry sauce left Use apricot preserves mixed with a splash of lemon juice for a similar sweet tart vibe

Serving Suggestions

I love this served spooned over fluffy rice or creamy polenta with plenty of sauce pooled around. Steamed green beans or a simple spinach salad with apple slices makes this a complete meal. For potlucks slice into strips and serve on a platter as an appetizer

Cultural and Seasonal Notes

Cranberries bring a traditional holiday feel especially in North American and European winter kitchens. This recipe makes great use of leftovers from Thanksgiving and is easy to scale up for family gatherings. In springtime swap the cranberry for raspberry preserves and use chives instead of rosemary for a brighter twist

Seasonal Adaptations

Swap in fresh raspberries or frozen cranberries for a spring flair
Use grilled zucchini instead of chicken for a vegetarian version
Try with a maple Dijon drizzle in the fall for added warmth

To make ahead for the freezer assemble the seared chicken and all sauce ingredients in a disposable casserole or freezer safe dish. Wrap tightly and freeze without the feta or rosemary. Thaw in your fridge overnight then bake and add toppings fresh once hot. This is perfect for meal trains or busy weeks

Success Stories

Last holiday season my cousin made this for a Sunday meal prep gathering with her friends. She swapped in turkey and blue cheese and they all raved about how fancy it tasted for something so quick to throw together. It quickly became everyone’s favorite meal prep dish to share

This recipe is festive but so easy that it is sure to become a staple in your kitchen. With a little prep you can enjoy impressive comforting dinners whenever you need them.

Recipe FAQs

→ How do I keep the chicken juicy while baking?

Use thin, evenly sliced chicken and avoid overbaking. Searing seals in juices before finishing in the oven.

→ Can I use homemade cranberry sauce?

Yes, both homemade and store-bought cranberry sauces work well. Choose whole berry for better texture.

→ What sides complement this dish?

Try serving with roasted vegetables, wild rice, or a fresh green salad to balance the flavors.

→ Can I substitute the feta cheese?

Goat cheese or a mild soft cheese can be used for a similar creamy, tangy finish.

→ Is the sauce very sweet?

The sauce is balanced with honey, Dijon, and balsamic, resulting in a tangy, savory-sweet profile.

→ What is the best way to reheat leftovers?

Gently warm in the oven or microwave, adding a splash of broth to keep the chicken moist.