honey-cranberry-chicken-bake-with-feta-cheese
honey-cranberry-chicken-bake-with-feta-cheese is what I make when I want a cozy dinner that tastes like a special night but takes almost no effort. Maybe you know the feeling. You’re hungry, your day ran long, and you want something sweet, tangy, and a little fancy. This is the dish that checks every box. The chicken gets juicy, the cranberries burst into a glossy sauce, and the feta melts into creamy, salty bits. It’s that rare combo of bright and comforting, and it always makes the table go quiet in a good way.
Why You’ll Love This Chicken Recipe
I have a soft spot for dinners that look impressive but are actually simple. This one is exactly that. The roasting pan does most of the heavy lifting, while you get to breathe for a minute. The sauce is naturally balanced. The honey adds a floral sweetness, cranberries bring zip, and feta finishes everything with a creamy, salty pop. It’s the kind of dish that feels like fall and winter, but I make it year-round when I want a break from the same old chicken.
If you’ve ever struggled with dry chicken, this recipe will change your mind. The sauce keeps everything moist, and the resting time at the end makes a real difference. You’ll also love how flexible it is. Use thighs or breasts. Fresh or frozen cranberries. Feta or goat cheese. You can tweak it without ruining the magic.
And the flavors get even better the next day. I’ve packed it for lunch with couscous or tossed cold pieces into a salad with arugula and toasted almonds. If you want a few extra tips on juicy chicken basics, this guide is gold: how to keep chicken juicy.
“Made this on a Tuesday night and my kids asked if it was a holiday. Sauce was amazing and the feta made it feel restaurant-level. Saving this one.”
When I’m craving something festive without fuss, I reach for this honey-cranberry-chicken-bake-with-feta-cheese. It’s bright, savory, and exactly what a cozy dinner should taste like. 
Ingredients You’ll Need
Let’s keep this simple. For the honey-cranberry-chicken-bake-with-feta-cheese you’ll need common pantry items and a couple of fresh ingredients. Nothing hard to find, promise.
Pantry and Fresh Essentials
- Chicken: 2 pounds boneless thighs or breasts. Thighs stay extra juicy.
- Cranberries: 1.5 to 2 cups. Fresh or frozen both work.
- Honey: 1/3 cup for sweetness and shine.
- Dijon mustard: 1 tablespoon for subtle tang and depth.
- Olive oil: 2 tablespoons to round out the sauce.
- Garlic: 3 cloves, minced. Fresh is best.
- Lemon: Zest and juice of 1 lemon for brightness.
- Feta cheese: 4 to 6 ounces, crumbled. Adds creamy saltiness.
- Spices: 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon chili flakes if you like a little heat.
- Salt and pepper: Season to taste. I use about 1 teaspoon kosher salt for the chicken upfront.
- Optional boost: 1 teaspoon orange zest for a holiday vibe, or a splash of chicken stock for extra sauce.
Use what you have. If you swap goat cheese for feta, it becomes a little creamier and tangier. If you only have maple syrup, that works too, just a touch more earthy. And if cranberries are out of season, frozen is totally fine. No need to thaw them first.
One small note on pan size: use a 9×13 inch baking dish or something close. Crowding is fine here. The berries need a little snugness to burst and thicken into a sauce. 
How to Make This Chicken Dish
Step-by-step
Ready to cook? This is a quick, straightforward bake. You’ll be pulling it from the oven while the kitchen smells like you spent three hours in there.
1) Preheat and prep: Heat your oven to 400 F or 200 C. Pat the chicken dry with paper towels. Season both sides with salt and pepper.
2) Make the sauce: In a bowl, whisk together honey, Dijon, olive oil, minced garlic, lemon zest and juice, smoked paprika, and thyme. If using chili flakes, add them here. Taste it. It should be sweet-tangy with a gentle kick.
3) Assemble the pan: Add cranberries to your baking dish. Spoon in about two tablespoons of the sauce and toss to coat the berries. Nestle the chicken on top. Pour the rest of the sauce over the chicken, tilting the pan to spread it around so everything gets coated.
4) Bake: Slide the dish into the oven. Bake until the chicken is cooked through and the cranberries have burst into a jammy sauce. For breasts, plan on 20 to 25 minutes. For thighs, plan on 30 to 35 minutes. You’re looking for an internal temp of 165 F at the thickest part.
5) Finish: When the chicken is cooked, spoon some of the pan sauce over the top. Crumble the feta all over and let it sit for 5 minutes so the cheese softens and the juices settle. If you want a little caramelized edge, broil for 1 to 2 minutes at the end, watching closely.
Cooking note: If your pan looks dry at the halfway point, splash in a few tablespoons of water or chicken stock to keep the sauce loose. The cranberries thicken as they roast, so a little extra liquid is totally normal. For more baked chicken pointers, check out my easy baked chicken thighs. It’s a great starting point if you want to compare cook times or swap cuts.
That’s it. Serve hot and spoon plenty of sauce onto every plate. Bake the honey-cranberry-chicken-bake-with-feta-cheese until glossy and bubbling, then crown it with feta and let the steam work its magic.
How to Serve It
Pairings that make it shine
The sauce is sweet-tart and savory, which means it loves starchy sides and fresh greens. I keep it simple and let the chicken be the star.
- Couscous or quinoa: Fluffy grains drink up the sauce.
- Rice or orzo: Perfect for scooping every last bit.
- Roasted carrots or sweet potatoes: Their sweetness pairs beautifully.
- Mixed greens salad: Toss with lemon and olive oil to balance the rich sauce.
- Green beans or broccolini: Quick sauté with garlic is all you need.
If you want a hearty side that still feels simple, these are fantastic: garlic roasted potatoes. For leftovers, I slice the chicken and pile it on toast with a little feta and a handful of arugula, or toss it into a grain bowl with cucumbers and a drizzle of olive oil. It’s also great over yogurt rice for a creamy, tangy twist.
Recipe Notes and Tips
Storage and Make-Ahead
Storage: Keep leftovers in an airtight container for up to 4 days. The sauce thickens in the fridge, which I honestly love. It clings to everything. Reheat gently in a skillet over low heat with a splash of water to loosen.
Freezing: Freeze cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge. Rewarm slowly, and add feta after reheating so it stays creamy.
Meal prep: You can season the chicken and mix the sauce the night before. Keep them separate in the fridge. Assemble and bake the next day.
Easy Swaps and Flavor Boosts
Maple syrup swap: If you’re out of honey, use maple syrup. The flavor is a touch deeper, but still lovely.
Cheese options: Goat cheese works well. It melts right into the sauce and feels extra luxurious.
Add-ins: Toss in thin-sliced red onion or halved Brussels sprouts for more veg. A handful of chopped walnuts or pistachios adds crunch.
Chicken choices: Bone-in, skin-on thighs will be extra juicy. Increase cook time by 10 to 15 minutes. Start checking near 35 minutes and go by temperature.
Citrus twist: Orange zest is amazing here. It turns this into a holiday-worthy main with almost no extra work.
And if you’re tempted to double the sauce, do it. You’ll want extra for drizzling on everything. For another helpful comparison of techniques that keep things tender, you might enjoy my quick read on how to keep chicken juicy if you missed it earlier. It pairs nicely with this method.
Common Questions
Can I use frozen cranberries? Yes. No need to thaw. Add them straight to the pan and bake as directed.
What cut of chicken is best? Thighs are most forgiving and stay juicy. Breasts work too. Just watch the temp and pull at 165 F.
Is feta necessary? It’s the salty finish that makes the flavors pop, but you can use goat cheese or even a sprinkle of parmesan if that’s what you have.
How do I prevent dry chicken? Don’t overbake. Start checking early, use a thermometer, and rest the chicken for 5 minutes before serving.
Can I make it ahead? Mix the sauce and season the chicken in advance. Bake right before dinner. Leftovers reheat well with a splash of water.
Let’s Make Dinner Happen
When you need something hands-off and wildly satisfying, the honey-cranberry-chicken-bake-with-feta-cheese is the answer. It’s simple, bright, and always crowd-pleasing. You get that sticky, jammy sauce with tender chicken and creamy feta, all from one pan. I hope it becomes your go-to weeknight hero and holiday dark horse. If you try it, I’d love to hear how it turns out, and what you served on the side. Enjoy, and happy cooking.
Honey-Cranberry Chicken Bake with Feta Cheese
Ingredients
Method
- Preheat the oven to 400°F (200°C) and pat the chicken dry with paper towels. Season both sides with salt and pepper.
- In a bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, lemon zest and juice, smoked paprika, and thyme. If using chili flakes, add them here.
- Add cranberries to a baking dish. Spoon in about two tablespoons of the sauce and toss to coat the berries.
- Nestle the chicken on top of the cranberries and pour the rest of the sauce over the chicken.
- Bake until the chicken is cooked through and the cranberries have burst, about 20-25 minutes for breasts and 30-35 minutes for thighs.
- Check for an internal temperature of 165°F at the thickest part of the chicken.
- Once cooked, spoon some of the pan sauce over the top and crumble feta all over. Let sit for 5 minutes.
- For a caramelized edge, broil for 1-2 minutes, watching closely.
- Serve hot with plenty of sauce over the chicken.
