Easy Honey Cranberry Chicken with Creamy Ricotta
If you’re looking for a dinner that feels elegant but is still simple to prepare, this Easy Honey Cranberry Chicken with Creamy Ricotta checks every box. Juicy baked chicken thighs are coated in a glossy honey glaze, balanced with tart cranberries and savory herbs, then finished with soft, creamy ricotta. It’s a beautiful one-pan meal that’s perfect for busy weeknights, special family dinners, or even holiday entertaining.
Sweet, savory, and just a little tangy, this recipe brings bold flavor without complicated steps — exactly the kind of dish that earns repeat requests.
Why You’ll Love This Honey Cranberry Chicken
- One-pan dinner: Minimal cleanup makes this recipe stress-free.
- Sweet & savory balance: Honey and cranberries pair beautifully with roasted chicken.
- Family-friendly: Mild flavors with a gourmet look.
- Versatile: Works for weeknights or entertaining guests.
- Naturally beautiful: The cranberries and herbs make this dish pop on the table.
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs
- 1 cup fresh or frozen cranberries
- ⅓ cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup chicken broth or orange juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh thyme or rosemary, for garnish
- Ricotta cheese, for topping
How to Make Honey Cranberry Chicken (Step-by-Step)
Step 1: Preheat & Prepare
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet with olive oil.
Step 2: Make the Honey Glaze
In a small bowl, whisk together honey, balsamic vinegar, soy sauce (or tamari), Dijon mustard, chicken broth (or orange juice), garlic, smoked paprika, dried thyme, salt, and black pepper.
Step 3: Season the Chicken
Pat the chicken thighs dry and place them skin-side up in the baking dish. Pour the honey glaze evenly over the chicken.
Step 4: Add Cranberries
Scatter the cranberries around the chicken, allowing them to nestle into the sauce.
Step 5: Bake
Bake uncovered for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden.
Step 6: Finish with Ricotta
Remove from the oven and add small dollops of ricotta on top of the chicken and around the pan. Garnish with fresh thyme or rosemary before serving.
Tips & Variations
- Extra crispy skin: Broil for 2–3 minutes at the end.
- Swap the protein: Use drumsticks or boneless thighs if preferred.
- Lower sugar: Reduce honey slightly and add extra cranberries.
- Herb twist: Try rosemary instead of thyme for a woodsy flavor.
- Dairy option: Cottage cheese works well if ricotta isn’t available.
Serving Ideas & Storage
Serve this honey cranberry chicken with:
- Mashed potatoes or creamy polenta
- Roasted green beans or carrots
- Steamed rice or quinoa
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Easy Honey Cranberry Chicken with Creamy Ricotta
- Total Time: 55
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Sweet and savory collide in this Baked Honey Cranberry Chicken with Ricotta. Bone-in, skin-on chicken thighs bake in a glossy honey-balsamic glaze with tart cranberries, garlic, and thyme, then finish with creamy ricotta for an elegant, family-friendly one-pan dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh or frozen cranberries
3 cloves garlic, minced
1 tsp dried thyme
1 tbsp fresh thyme or rosemary (for garnish)
1/3 cup honey
2 tbsp balsamic vinegar
1 tbsp soy sauce or tamari
1 tsp Dijon mustard
2 tbsp olive oil
1/4 cup chicken broth or orange juice
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Ricotta cheese, for topping (about 1/2 cup, to taste)
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
2. Pat chicken thighs dry. Season both sides with salt, pepper, smoked paprika, and dried thyme.
3. Whisk together honey, balsamic vinegar, soy sauce (or tamari), Dijon mustard, olive oil, garlic, and chicken broth (or orange juice) until smooth.
4. Arrange chicken thighs skin-side up in the pan. Scatter cranberries around the chicken.
5. Pour the honey mixture evenly over the chicken and cranberries.
6. Bake uncovered for 35–40 minutes, until chicken reaches 165°F (74°C) internally and the skin is golden.
7. Optional: Broil 2–3 minutes for extra-crispy skin (watch closely).
8. Add dollops of ricotta on and around the chicken. Garnish with fresh thyme or rosemary and serve warm.
Notes
Substitutions: Honey → maple syrup. Soy sauce → coconut aminos. Ricotta → cottage cheese or mascarpone.
Make it gluten-free: Use tamari or certified gluten-free soy sauce.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in the oven or microwave.
Serving ideas: Mashed potatoes, rice, quinoa, roasted veggies, or a simple green salad.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 24
- Sodium: 620
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
- Cholesterol: 140
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~28g |
| Carbohydrates | ~32g |
| Fat | ~20g |
| Fiber | ~2g |
| Sodium | ~620mg |
Final Thoughts
This Easy Honey Cranberry Chicken with Creamy Ricotta is proof that simple ingredients can create something truly special. With its glossy glaze, vibrant cranberries, and creamy finish, it’s a dish that feels comforting yet elevated — perfect for making everyday dinners a little more memorable.