Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Servings: 4–6 people
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Honey-Cranberry Glaze
- 1 cup fresh or frozen cranberries
- ⅓ cup honey
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried rosemary
- 1 tablespoon butter
- Salt and black pepper, to taste
For the Creamy Ricotta Topping
- ¾ cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- A pinch of salt
- A pinch of black pepper
For Garnishing
- Fresh rosemary sprigs
- Fresh thyme leaves
- A few extra cranberries
- A drizzle of honey, if desired
Instructions
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