Cranberry Feta Chicken Bake
Savor the flavors of fall with this Cranberry Feta Chicken Bake. A quick one-pan meal bursting with deliciousness!
Servings: 4 people
Calories: 343kcal
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.
Nutrition
Serving: 1portion | Calories: 343kcal