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).
- Place each chicken breast on a cutting board and slice it horizontally into two thinner cutlets. Repeat with the second chicken breast for a total of 4 chicken breasts.
- Pat chicken dry. Season both sides of each chicken breast 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