Sweet, tangy, and full of cozy fall flavor, this Cranberry Feta Chicken Bake is a simple one-pan meal that looks as beautiful as it tastes! Juicy butterflied chicken breasts are seared to golden perfection, then baked in a honey-cranberry sauce and topped with tangy feta and fresh rosemary. It’s perfect for a weeknight dinner (under 30 minutes), a casual gathering, or even a Thanksgiving menu alongside your favorite seasonal sides, all without spending hours in the kitchen. I also have Cranberry Orange Chicken, made with chicken thighs, that you will want to try!
Ingredients & Substitutions
- Chicken Breasts: I used large, boneless, skinless chicken breasts, which is why I butterflied them first. If they’re extra thick, butterflying ensures even cooking. Season the chicken with paprika, garlic powder, salt, and pepper to give a balanced savory base.
- Cranberry Sauce: Whole berry cranberry sauce is best for texture; use homemade or store-bought. I also have an easy cranberry sauce that would work well.
- Honey: Sweetens and balances the tang of cranberries. Maple syrup can be a substitute.
- Dijon Mustard: Adds depth and slight tang. Yellow mustard works, though the flavor will be milder.
- Balsamic Vinegar: Adds acidity and richness. Red wine vinegar is a fine swap.
- Chicken Broth: Keeps the sauce saucy and flavorful. Vegetable broth works if needed.
- Feta Cheese: Crumbled feta adds tang and creaminess; goat cheese is a fun alternative.
- Fresh Rosemary: Bright, herbaceous finish. Thyme can be substituted if desired.
FAQs
Why butterfly the chicken?
Butterflying evens out the thickness of the breasts, ensuring they cook evenly and remain juicy. It also gives more surface area for the sauce to coat the chicken.
Can I use chicken thighs instead of breasts?
Yes! Bone-in or boneless thighs work. Adjust bake time slightly; thighs may need 5-10 extra minutes to reach the proper internal temperature.
Can I use store-bought cranberry sauce?
Absolutely. Whole berry cranberry sauce works best for texture, but any brand or homemade sauce is fine.
Can I make this without an oven-safe skillet?
Yes! Sear the chicken in a regular skillet, then transfer it and the sauce to a baking dish before placing it in the oven. Make sure the dish is large enough to hold the chicken and sauce evenly.
Can I make this ahead of time?
Yes! You can prep the chicken and sauce a few hours in advance. Assemble in the skillet, cover, and refrigerate until ready to bake.
What if I don’t like feta?
No problem! However, I encourage you to give it a try in this dish. Even my taste testers who are not fans of feta liked it! But, if I can’t convince you to try it, you could omit the feta entirely. Or, swap it for goat cheese, ricotta salata, or even shredded mozzarella for a milder, creamy option.
Serving Ideas
- Serve alongside roasted green beans or Parmesan roasted asparagus for a fresh, seasonal touch.
- Pair with wild rice, quinoa, or creamy mashed potatoes to soak up the honey-cranberry sauce.
- Add a simple side salad with lemon vinaigrette for a light, bright contrast.
- Toasted sourdough bread or crostini (toasted baguette) are perfect for dipping into the sauce.
How to Store Cranberry Feta Chicken Bake
Room Temperature: Let cool completely before storing. Do not leave out for longer than 2 hours.
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in the oven or microwave.
Freezer: Assemble (without feta) in a freezer-safe dish. Freeze for up to 2 months, thaw overnight, then bake and top with fresh feta and rosemary before serving.
Cranberry Feta Chicken Bake
Ingredients
- 2 large boneless, skinless chicken breasts, about 1 to 1 ½ pounds total
- 1 tablespoon extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (139 g) whole berry cranberry sauce, homemade or store-bought
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- ½ cup (120 g) chicken broth
- ¼ cup (38 g) crumbled feta cheese, plus more for serving
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts. To butterfly, place a chicken breast on a cutting board, hand flat on top, and slice into one side from the thick end to the thin end, stopping before cutting all the way through. Repeat with the second chicken breast.
- Open each chicken breast like a book so it lies flat, then pat dry. Season both sides evenly with paprika, garlic powder, salt, and pepper.
- To a large oven-safe skillet over medium-high heat, add the olive oil. Once hot, add seasoned chicken and sear for 2-3 minutes per side, just until golden brown. (The chicken will not be fully cooked yet; it will continue to cook in the oven.) Remove the skillet from heat.
- In a medium bowl, whisk together the cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth. Pour the sauce evenly over the chicken in the skillet.
- Bake, uncovered, for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F. Cooking times may vary, depending on the size and thickness of the chicken breasts.
- Remove from the oven and immediately sprinkle with crumbled feta cheese and chopped rosemary.
- Let the chicken rest for 5 minutes before serving. Top with additional feta and rosemary if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is delicious! I loved the finishing touch (and taste) from the rosemary, too. It all comes together beautifully.
Elizabeth
Oh my goodness, this is SO good! I loved every bite, especially with the feta on there. I am going to give this one a shot at home.
Stephanie
This is super easy enough for a weeknight dinner, but special enough for guests, too. I really enjoyed this.
Bella
I think I would like this without the feta (since that is not my favorite). But, the cranberry-honey sauce is the perfect balance of sweet and tangy.
Turned out wonderful,
I am allergic to mustard, what do you suggest as a substitute ?