Baked Chicken Breasts with Cranberry Pecan Topping

Description
This dish is the perfect blend of savory, sweet, and tangy. Juicy baked chicken breasts are topped with a glossy cranberry-balsamic sauce, crunchy toasted pecans, and creamy goat cheese. It feels elegant enough for guests but is simple enough for a cozy dinner at home.
Servings
4 servings
Ingredients
* 4 boneless, skinless chicken breasts
* Salt & black pepper, to taste
* 2 tbsp olive oil
* 1 cup fresh or frozen cranberries
* 1/2 cup pecans, chopped
* 1/4 cup honey or maple syrup
* 1/4 cup balsamic vinegar
* 4 oz goat cheese (or feta), crumbled
* 1 tbsp fresh parsley, chopped
* Fresh rosemary sprigs (for garnish)
Instructions
1. Prep the Oven & Chicken
* Preheat oven to **375°F (190°C)**.
* Pat chicken dry and season both sides with salt and pepper.
2. Sear the Chicken
* Heat olive oil in a skillet over medium-high heat.
* Sear chicken for **2–3 minutes per side** until lightly golden (not fully cooked).
Transfer to a baking dish.
3. Make the Cranberry Sauce
* In the same pan, add cranberries, honey (or maple syrup), and balsamic vinegar.
* Cook over medium heat for **5–7 minutes**, stirring occasionally, until cranberries burst and sauce thickens slightly.
4. Toast the Pecans
* In a dry pan, toast chopped pecans for **2–3 minutes** until fragrant. Set aside.
5. Assemble
* Spoon cranberry sauce evenly over the chicken.
* Sprinkle toasted pecans on top.
6. Bake
* Bake for **20–25 minutes**, or until chicken reaches **internal temp of 165°F (75°C)**.
#### 7. Finish & Serve
* Remove from oven and sprinkle with crumbled goat cheese.
* Garnish with fresh parsley and rosemary sprigs.
* Serve warm.
Serving Ideas
* Pair with mashed potatoes, rice, or quinoa
* Serve alongside roasted vegetables or a fresh green salad
* Drizzle extra sauce from the pan over everything for extra flavo