Honey Cranberry Chicken Bake with Feta Cheese — the tender chicken, the tangy-sweet glaze, that salty crumble of feta that ties it all together. It’s warm, cozy, and feels like something you’d serve at a dinner party… even though it comes together faster than a takeout order. Honestly, this recipe is everything I love about home cooking: simple ingredients, big flavor, and a kitchen that smells incredible while it bakes.
And here’s the best part — this Honey Cranberry Chicken Bake with Feta Cheese isn’t just for the holidays. It works beautifully year-round. Sweet honey and cranberry sauce create that perfect glossy coating, thyme adds a soft herby note, and the feta melts into creamy, tangy perfection. You’ll wanna make it once and then again next week.
If you love cozy, flavor-packed dinners that look fancy but take almost no effort, stick around. Let’s dive in — and hey, if you’d like recipes like this delivered straight to your inbox, subscribe to get them by email.
Cozy Comfort in Every Bite — The Heart of Honey Cranberry Chicken Bake with Feta Cheese
There’s this moment when you pull the dish from the oven — bubbling sauce, golden edges of chicken, and that irresistible aroma of honey mingling with herbs. That’s the Honey Cranberry Chicken Bake with Feta Cheese at its finest. I first tried it during one of those “what can I make with what’s in the fridge?” weeks, and it quickly became a regular.
The best part? It tastes like something you spent hours on, but you can whip it up in under 45 minutes. That cranberry-honey glaze clings to each chicken breast, caramelizing just enough to add texture. Then, when you crumble feta on top and let it melt ever so slightly, it creates that perfect salty balance.
This baked cranberry chicken with feta is all about contrast — sweet and savory, tender and crisp, warm yet refreshing. And it’s versatile enough to pair with roasted veggies, rice, or even a light salad.
Why You’ll Love This Baked Cranberry Chicken with Feta
There’s something nostalgic about dishes that bring warmth to your table. The Honey Cranberry Chicken Bake with Feta Cheese does exactly that — comforting, elegant, and fuss-free.
Here’s why it deserves a spot in your dinner rotation:
- It’s fast. Dinner in under an hour? Yes, please.
- It’s beautiful. That ruby-red glaze and white feta make for a stunning presentation.
- It’s balanced. Sweet from honey, tangy from cranberry, savory from feta — every bite sings.
- It’s adaptable. Works for weeknights or holidays with just a few tweaks.
Honestly, it’s the kind of dish you make once and then crave constantly. It looks festive enough for guests but simple enough for any random Tuesday.
Ingredients for Honey Cranberry Chicken Bake with Feta Cheese
The magic of this dish is in its simplicity. You don’t need fancy ingredients — just good ones.
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| Boneless, skinless chicken breasts | 4 (about 1 lb / 450 g) | Substitute with chicken thighs for extra juiciness |
| Cranberry sauce | ½ cup (120 g) | Use whole-berry or smooth style |
| Honey | 2 tbsp (30 ml) | Maple syrup works in a pinch |
| Dried thyme | 1 tsp (5 g) | Fresh thyme can be used (1 tbsp) |
| Olive oil | 2 tbsp (30 ml) | Adds richness and helps glaze |
| Feta cheese | ½ cup (75 g), crumbled | Try goat cheese or ricotta salata for variation |
| Salt & pepper | To taste | Adjust based on preference |
| Fresh parsley | Optional | For garnish and color |
Simple, wholesome ingredients — that’s the foundation of this Honey Cranberry Chicken Bake with Feta Cheese.
Tools You’ll Need
You don’t need anything fancy here, just:
- A baking dish (medium size, lightly greased)
- A small mixing bowl for the glaze
- A meat thermometer (to ensure that 165°F / 74°C sweet spot)
- A spoon or brush to coat the chicken evenly
That’s it. Simple tools, big results.
How to Make Honey Cranberry Chicken Bake with Feta Cheese
Here’s the thing — this recipe is so easy, it practically cooks itself.
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with olive oil. Pat your chicken breasts dry with a paper towel (this helps the glaze stick better).
Step 2: Mix the Glaze
In a small bowl, whisk together cranberry sauce, honey, olive oil, thyme, salt, and pepper. Taste the mixture — it should be sweet-tart with a hint of savory depth. If it’s too tart, add a drizzle more honey; if too sweet, a pinch of salt.
Step 3: Coat and Bake
Lay the chicken in your baking dish and pour the cranberry-honey mixture over it, making sure each piece is coated evenly. Pop it into the oven for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Here’s a tip: halfway through, spoon some of the sauce back over the chicken to keep it moist and flavorful.
Step 4: Add the Feta
Once cooked, sprinkle crumbled feta evenly over the top and return the dish to the oven for about 5 minutes, just until the cheese softens and starts to melt slightly.
Step 5: Garnish and Serve
Remove from the oven, let it rest for 5 minutes, and sprinkle with fresh parsley. The result? A glistening, fragrant Honey Cranberry Chicken Bake with Feta Cheese that looks as good as it tastes.
What to Serve with Honey Cranberry Chicken Bake
This dish plays well with just about anything. Here are a few of my favorite pairings:
- Garlic mashed potatoes — to soak up all that cranberry-honey glaze.
- Roasted Brussels sprouts — their bitterness pairs beautifully with the sweetness of the chicken.
- Wild rice or quinoa — adds a nutty balance.
- Simple green salad — if you want to keep things light.
If you’re serving guests, you can plate it family-style — chicken nestled on a platter with sauce drizzled on top and a final crumble of feta. Gorgeous and effortless.
Tips for the Perfect Honey Cranberry Chicken Bake
- Don’t skip the rest time. Letting the chicken rest helps retain juices.
- Use a thermometer. Overcooking is the only way to ruin this dish.
- Balance the flavors. Taste your glaze before baking — a little extra honey or salt makes a big difference.
- Add zest. A sprinkle of orange zest on top before serving brightens the whole dish.
Every time I make this, I end up dipping bread into the leftover sauce. It’s that good.
Storage and Reheating
Got leftovers? Lucky you.
- To store: Keep in an airtight container in the fridge for up to 3 days.
- To reheat: Cover with foil and warm in a 350°F (175°C) oven for 10–12 minutes, or microwave gently at 50% power.
- To freeze: Freeze cooked chicken (without feta) for up to 2 months. Add cheese fresh when reheating.
The Honey Cranberry Chicken Bake with Feta Cheese holds up beautifully — the glaze keeps the meat juicy even the next day.
Nutritional Information
| Nutrient | Per Serving (1 chicken breast) |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Fat | 12 g |
| Carbohydrates | 20 g |
| Fiber | 1 g |
| Sugar | 16 g |
| Sodium | 290 mg |
Nutritious, flavorful, and satisfying — everything a balanced meal should be.
Frequently Asked Questions
1. Can I use fresh cranberries instead of cranberry sauce?
Yes, but you’ll need to cook them down with honey and a splash of orange juice first. The key is getting that thick, jammy consistency before baking.
2. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and slightly richer — just adjust cooking time to about 35 minutes.
3. What other cheese works besides feta?
Goat cheese is a wonderful option for a creamier texture, while ricotta salata gives a subtle saltiness without overpowering the glaze.
4. How do I keep the chicken from drying out?
Don’t overbake it, and spoon the glaze over the chicken halfway through cooking. Using an instant-read thermometer makes all the difference.
5. Can I make this ahead of time?
Yes — assemble the dish (without feta) a few hours ahead, cover, and refrigerate. Add cheese and bake just before serving.
Final Thoughts
The Honey Cranberry Chicken Bake with Feta Cheese is one of those recipes that proves simple food can still feel special. Every bite has that perfect contrast — sweet, savory, tangy, and creamy all at once. It’s weeknight-easy but dinner-party-worthy, and that’s a rare find.
I’ve made this for cozy Sunday dinners, family holidays, and even meal prep — it never disappoints. The combination of cranberry and honey creates a flavor you’ll crave again and again, while feta keeps it grounded with its signature saltiness.
If you loved this, you might also enjoy:
- Cranberry & Spinach Stuffed Chicken Breasts with Brie
- Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Roasted Cauliflower & Orzo with Honey-Lemon Feta
Try this once, and it’ll earn a permanent spot in your kitchen lineup.
And hey — if you make this Honey Cranberry Chicken Bake with Feta Cheese, leave a review or share a photo on Pinterest. I’d love to see how it turns out in your kitchen.
Print
Honey Cranberry Chicken Bake with Feta Cheese | Irresistible Flavor in 30 Minutes
- Total Time: 45 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fluffy sourdough pull-apart bread loaded with tart cranberries, creamy brie, and a drizzle of honey—perfect for breakfast, brunch, or any cozy occasion.
Ingredients
1 sourdough loaf, sliced into 1-inch pieces
1 cup cranberries (fresh or dried)
8 oz brie cheese, cut into small cubes
3 tbsp honey
2 tbsp unsalted butter, melted
1 tsp fresh thyme (optional)
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
2. Slice the sourdough loaf into cubes without cutting all the way through.
3. Stuff cubes of brie and cranberries between the slices.
4. Place the loaf on a baking dish and drizzle with melted butter and honey.
5. Sprinkle thyme and a pinch of salt on top.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake an additional 10 minutes until golden and melty.
8. Cool for 5 minutes before serving warm.
Notes
Use fresh cranberries for a tart kick or dried for a sweeter flavor.
Swap brie with camembert for an earthier taste.
Serve warm for the ultimate gooey, cozy bite.
Perfect for holiday brunches or cozy weekend mornings!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 11g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg