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Honey-Cranberry Chicken Bake with Feta Cheese

A cozy, easy chicken dish featuring juicy chicken, tangy cranberries, and creamy feta cheese, perfect for any time of year.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless chicken thighs or breasts Thighs stay extra juicy.
  • 1.5 to 2 cups fresh or frozen cranberries Both work well.
  • 1/3 cup honey For sweetness and shine.
  • 1 tablespoon Dijon mustard Adds subtle tang and depth.
  • 2 tablespoons olive oil To round out the sauce.
  • 3 cloves garlic, minced Fresh is best.
  • 1 lemon, zest and juice For brightness.
  • 4 to 6 ounces feta cheese, crumbled Adds creamy saltiness.
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon chili flakes Optional for heat.
  • 1 teaspoon kosher salt Season to taste.
  • 1 teaspoon orange zest Optional for a holiday vibe.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and pat the chicken dry with paper towels. Season both sides with salt and pepper.
  2. 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.
Assembly
  1. Add cranberries to a baking dish. Spoon in about two tablespoons of the sauce and toss to coat the berries.
  2. Nestle the chicken on top of the cranberries and pour the rest of the sauce over the chicken.
Cooking
  1. Bake until the chicken is cooked through and the cranberries have burst, about 20-25 minutes for breasts and 30-35 minutes for thighs.
  2. Check for an internal temperature of 165°F at the thickest part of the chicken.
  3. Once cooked, spoon some of the pan sauce over the top and crumble feta all over. Let sit for 5 minutes.
  4. For a caramelized edge, broil for 1-2 minutes, watching closely.
Serving
  1. Serve hot with plenty of sauce over the chicken.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently. You can also freeze cooked chicken and sauce for up to 2 months.