Sheet Pan Cranberry Chicken Dinner

Name: Sheet Pan Cranberry Chicken Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 lb. Brussels sprouts; 1.5 lbs. sweet potato; 2 Tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 2 chicken breast; 2 Tbsp butter; 1/2 tsp sage; 1/4 tsp thyme; 1/8 tsp garlic powder; 1/4 tsp salt; 1/2 cup cranberry sauce; 1/4 cup balsamic vinegar; 1 Tbsp butter

User Reviews

4.8

62 reviews

Excellent

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings
4
Calories
55253 kcal
Course
Main Course, Dinner
Cuisine
American

Sheet Pan Cranberry Chicken Dinner

Nancy Wheeler

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Sheet Pan Cranberry Chicken Dinner combines herb-butter coated chicken breasts with roasted Brussels sprouts and sweet potatoes. A tangy cranberry balsamic glaze adds a contrasting sweet and tart flavor that complements the savory herb chicken. Roasting the vegetables and chicken together on a sheet pan simplifies cooking while ensuring a balanced meal with crisp-tender veggies and juicy chicken. This dish offers a convenient, flavorful dinner option using common pantry ingredients and straightforward techniques.

Description

The Sheet Pan Cranberry Chicken Dinner features bone-in, boneless chicken breasts coated with a flavorful butter herb mixture including sage, thyme, and garlic powder. Paired with roasted Brussels sprouts and cubed sweet potatoes, the dish delivers a variety of textures and natural sweetness. A glaze made from canned whole berry cranberry sauce and balsamic vinegar adds a silky tartness that brightens the rich chicken and root vegetables.

Roasting at 400ºF allows for caramelization on the sweet potatoes and sprouts while keeping the chicken juicy. The layering of flavors from the herb butter, garlic powder, and cranberry balsamic glaze provides a complex but approachable taste without complicated steps.

This one-pan meal is ideal for a convenient weeknight dinner or when you want a comforting yet balanced dish. It pairs well with simple grains or a green salad for added freshness.

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Ingredients

Servings

Roasted Vegetables

1 lb. Brussels sprouts $1.99
1.5 lbs. sweet potato $1.79
2 Tbsp olive oil $0.32
1/4 tsp salt $0.02
1/4 tsp black pepper $0.03, freshly cracked
1/4 tsp garlic powder $0.03

Herb Baked Chicken Breasts

2 chicken breast $7.70, boneless, skinless (1.33 lbs. total
2 Tbsp butter $0.28, room temperature
1/2 tsp sage $0.05, dried
1/4 tsp thyme $0.03, dried
1/8 tsp garlic powder $0.01
1/4 tsp salt $0.02

Cranberry Balsamic Glaze

1/2 cup cranberry sauce $0.30, whole berry, canned
1/4 cup balsamic vinegar $0.55
1 Tbsp butter $0.14

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Instructions

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Preheat the oven to 400ºF. Rinse the Brussels sprouts and then cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
Place the Brussels sprouts on one half of a large baking sheet and the sweet potatoes on the other half. Drizzle 1 Tbsp olive oil over each side. Sprinkle ¼ tsp salt and ¼ tsp pepper over the vegetables, then add ¼ tsp garlic powder just to the Brussels sprouts. Toss the vegetables, keeping each on its own side, until they're coated in oil and seasoning. Spread the seasoned vegetables out so they are in an even layer. Transfer the baking sheet with the vegetable to the preheated oven and roast for 15 minutes.
While the vegetables are roasting, prepare the herb baked chicken. In a small bowl, combine the room temperature butter, sage, thyme, garlic powder, and salt. Stir together until it forms an herb-butter paste.
Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken breasts out to an even ¾-inch thickeness. Cut each pounded chicken breast in half to make two pieces. Pat the chicken dry, then spread the herb butter over the surface of each piece of chicken.
Once the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and give the vegetables a stir, keeping each on their own side. Push the vegetables to the side a bit (it's okay if they pile up a little) to make room for the chicken breast. Place the four butter and herb coated pieces of chicken down the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.
While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add the cranberry sauce and balsamic vinegar to a sauce pot. Stir and cook the two together over medium heat, allowing the mixture to come up to a simmer. Once simmering, lower the heat slightly and allow it to simmer for 10 minutes, stirring occasionally. After ten minutes, remove the sauce from the heat and stir in the butter. Set the cranberry balsamic sauce aside.
After roasting for 20 minutes, check the internal temperature of the chicken breasts. It should be 165ºF. If it's not, bake for an additional 5-10 minutes, or until the internal temperature reaches 165ºF.
To serve, spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and add one piece of chicken to each.

Notes

The chicken breasts used were organic, which can affect cooking times slightly.
Ensure vegetables are spread evenly for uniform roasting and check for tenderness before removing from oven.
The cranberry balsamic glaze can be prepared while the vegetables roast to streamline cooking.