Honey Cranberry Chicken Bake with Feta Cheese and Brie (Print version)
Juicy baked chicken with cranberries, honey glaze, creamy brie, and salty feta for an easy sweet-savory dinner.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs or medium chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh thyme leaves, plus more for garnish
For the cranberry glaze
07 -
1 cup (100 g) fresh or frozen cranberries
08 -
1/4 cup (85 g) honey
09 -
2 tablespoons balsamic vinegar
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon orange zest
12 -
1/4 teaspoon red pepper flakes, optional
For finishing
13 -
4 oz (115 g) brie cheese, cut into small pieces
14 -
1/2 cup (75 g) crumbled feta cheese
15 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
02 -
Pat the chicken dry. Rub it with olive oil, salt, pepper, garlic, and thyme, then arrange it in a single layer in the dish.
03 -
In a bowl, stir together the cranberries, honey, balsamic vinegar, Dijon mustard, orange zest, and red pepper flakes if using.
04 -
Spoon the cranberry mixture over the chicken. Bake for 22-25 minutes, until the chicken is almost cooked through and the cranberries have softened.
05 -
Scatter the brie and feta over and around the chicken. Bake 6-8 minutes more, until the brie is soft and the chicken reaches 165°F (74°C).
06 -
Let the chicken rest for 5 minutes. Spoon the honey cranberry pan sauce over the top and finish with parsley and extra thyme.
# Good to know:
01 -
Best served warm while the brie is soft.
02 -
Use similar-size chicken pieces for even baking.
03 -
Nutrition is an estimate per serving.