Cranberry Feta Chicken Bake (Printable Version)
Juicy chicken paired with tangy cranberry, feta, and honey mustard. #weeknightdinner #easymeals #chicken #cranberry #feta
# Ingredients:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts (about 1 to 1 1/2 pounds total)
02 -
1 cup whole berry cranberry sauce
03 -
2 tablespoons honey
04 -
1 tablespoon Dijon mustard
05 -
2 teaspoons balsamic vinegar
06 -
1/2 cup chicken broth
07 -
1/4 cup crumbled feta cheese, plus extra for serving
08 -
1 tablespoon fresh rosemary, finely chopped
→ Seasonings
09 -
1 tablespoon extra virgin olive oil
10 -
1/2 teaspoon paprika
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon black pepper
# Steps:
01 -
Preheat oven to 375°F.
02 -
Place each chicken breast on a cutting board and slice horizontally to create two thin cutlets per breast, yielding four pieces in total.
03 -
Pat chicken dry and evenly season both sides with paprika, garlic powder, kosher salt, and black pepper.
04 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 2 to 3 minutes per side until golden brown. Remove skillet from heat.
05 -
In a medium bowl, whisk together the cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth. Pour sauce evenly over the chicken in the skillet.
06 -
Transfer skillet, uncovered, to the oven and bake for 12 to 15 minutes until the internal temperature of the chicken reaches 165°F.
07 -
Remove skillet from the oven and immediately top chicken with crumbled feta cheese and chopped rosemary.
08 -
Allow chicken to rest for 5 minutes before serving. Garnish with additional feta cheese and rosemary if desired.
# Notes:
01 -
For even cooking, use similar-sized chicken breasts and avoid overcrowding the skillet.