Sheet Pan Cranberry Chicken Recipe
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At A Glance
Sheet pan cranberry chicken is an easy, festive dinner where juicy chicken breasts roast with tart cranberries, balsamic vinegar, honey, and optional veggies on one pan. You’ll season the chicken, stir together a simple cranberry mixture, spoon it over everything, and bake until the cranberries burst into a jammy pan sauce you can spoon over rice or quinoa if you wish.
If you love cozy holiday flavors but need a weeknight-friendly dinner, this sheet pan cranberry chicken keeps things simple. Frozen cranberries, balsamic vinegar, and honey turn into a bright, tangy sauce while the chicken roasts, and you can tuck sweet potatoes and red onion around the edges so the whole meal cooks on one pan. It looks special enough for guests but is easy enough for any busy evening.
Table of Contents
Ingredients For Sheet Pan Cranberry Chicken
Ready to make this delicious sheet pan dinner? Let’s dive in…
Chicken
- Boneless, skinless chicken breasts – you can also use thighs trimmed of fat if you prefer.
If you want this to cook a bit faster, you can tenderize the chicken first until it’s all relatively the same thickness, but this is not necessary if you have the 1 hour of baking time (rough estimate for reaching 165F).
Cranberry Mixture
- Frozen cranberries – no sugar added
- Chicken stock – or broth, no sugar or dextrose added.
- Balsamic vinegar
- Honey
- Garlic cloves
- Dried ground rosemary
- Salt
- Ground black pepper
Optional Veggies
(Pick one, or add more oil for mulitples)
- Red onion, sliced
- Sweet potato
- A couple of handfuls of baby potatoes, cut into bite-sized pieces
- Brussels sprouts cut in half
Remember: these roast right on the pan, so you get a full meal with minimal cleanup.
How To Make Sheet Pan Cranberry Chicken
This is a 3-part process: season chicken, stir cranberry mixture, assemble, and bake.
Step 1: Preheat And Prep
- Heat oven to 400°F (200°C).
- Line a large sheet pan with parchment or lightly oil it.
- Lay the chicken breasts on the pan and set aside.
- If using optional veggies, chop them now.
Timing note: aim for 1/2-inch pieces so they cook in about the same time as the chicken. If using very firm veggies, cut them smaller.
Step 2: Make The Cranberry Mix
- In a medium bowl, combine the cranberries, chicken broth, balsamic vinegar, honey, garlic, rosemary, salt, and ground black pepper.
- Stir well so everything is coated.
Step 4: Assemble The Sheet Pan
- If using optional veggies, mix them in a medium mixing bowl with oil and salt. Then scatter them around the chicken on the pan.
- Spoon the cranberry mixture evenly over and around the chicken breasts and veggies.
Step 5: Bake, Stir, And Rest
- Bake for 60 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C).
- Stir the cranberry mixture once halfway through baking so the berries do not scorch on top. Some will get dark and jammy, and that is fine.
- Once done, let the pan rest for 5-10 minutes.
- Serve the chicken topped with the roasted cranberry mixture.
- Spoon any extra pan juices over optional rice or quinoa cooked separately.
Optional Veggies And Add-Ins
The base recipe works with or without the vegetables. Rice or quinoa is also optional served on the side. I did not do this, but it would be tasty.
Tips For Juicy Sheet Pan Chicken Breasts
- Use evenly sized chicken breasts, about 3/4 to 1 inch thick.
- If one piece is much thicker, lightly pound the thick end so it cooks at the same pace.
- Do not overcrowd the pan. If everything is crammed together, the chicken steams instead of roasting.
- Start checking the internal temperature around 30-40 minutes so you don’t overcook anything.
- Let the chicken rest on the pan for 5-10 minutes so the juices settle before slicing.
What To Serve With Sheet Pan Cranberry Chicken
This recipe can be enjoyed without adding anything additional. However, if you prefer a more well-rounded meal, you can certainly cook some rice or quinoa on the side. Millet and barley will also work well here. Try any of these:
- Brown rice, brown basmati rice, or wild rice mix
- Quinoa
- Cauliflower rice
- Simple green salad with a balsamic vinaigrette
- Brussels sprouts
Recipe Variations And Swaps For Sheet Pan Cranberry Chicken
Here are some changes you can try if you want to mix things up a bit with this recipe.
Different Chicken Cuts
- Boneless skinless chicken thighs: use about 1½ lbs, cook 30-40 minutes, stirring cranberries halfway.
- Bone in pieces: increase bake time and start checking at 35 minutes, keeping an eye on the cranberries to avoid burning.
Sweetener Swaps
- Maple syrup can replace honey for a slightly lighter sweetness. Use the same amount.
- For a less sweet dish, reduce the honey by 1 tablespoon and taste the cranberries at the end before serving. It’s fine to add the last tablespoon of honey at the end if it’s needed. Just drizzle it over the top or mix it into the berries.
Make Ahead, Storage, And Reheating
This is a good prep ahead main meal that reheats well, but also tastes great cold out of the fridge.
Make Ahead
- You can stir the cranberry mixture up to 24 hours in advance and refrigerate it.
- You can assemble everything on the sheet pan 24 hours in advance, cover with plastic wrap, and store in the fridge until you are ready to eat.
- When ready to bake, assemble everything on the pan and add 5 minutes to the bake time if the pan is very cold going into the oven.
Storage And Reheating Table
| Item | How to store | How long | How to reheat |
|---|---|---|---|
| Cooked chicken and cranberries | In an airtight container in the fridge | 3 to 4 days | Reheat gently in a covered skillet with a splash of broth or water, or in the oven at 325°F until warmed through |
| Leftover veggies | In a separate container in the fridge | 3 to 4 days | Reheat on a small pan at 350°F so they re-crisp a little |
Note: You can also slice leftover chicken and serve it cold over salads.
FAQs About Sheet Pan Cranberry Chicken
Can I use fresh cranberries instead of frozen?
Yes. Use the same amount of fresh cranberries by volume. They will soften a bit faster than frozen, so keep an eye on them when you stir halfway through baking and add a small splash of broth if the pan ever looks dry. If the berries start to get too dark, you can put a loose piece of foil over the top for the remaining baking time.
Can I use chicken thighs instead of chicken breasts?
You can use boneless skinless chicken thighs that total about 1½ pounds. Trim any excess fat and arrange them in a single layer, and start checking for doneness around 25-30 minutes. Thighs are forgiving and stay juicy even if they roast a few extra minutes.
Can I make this recipe without added honey?
You can reduce the honey for a less sweet dish. Try using 2 tablespoons of honey to start, then taste the pan sauce after baking and add a little extra drizzle of honey or balsamic if needed. But making this without any sweetener at all will give you a very tart experience.
How do I know when the chicken is done?
Use an instant-read thermometer and check the thickest part of the chicken. It should reach 165°F (74°C). If you do not have a thermometer, slice into the thickest part and make sure the juices run clear and the meat is opaque, not pink.
Can I double this recipe?
Yes. Use two sheet pans so you do not overcrowd the chicken and cranberries. Rotate the pans halfway through baking and swap their positions in the oven for even cooking.
More Sheet Pan Recipes
- Sheet Pan Garlic Butter Shrimp
- Mediterranean Sheet Pan Chicken Dinner
- Sheet Pan Shrimp Fajitas
- Loaded Sheet Pan Quesadillas
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Sheet Pan Cranberry Chicken Recipe
Equipment
- 1 standard sheet pan
Ingredients
Chicken
- 1½ lbs. boneless, skinless chicken breasts (2 large breasts)
Cranberry Mix
- 2 cups frozen cranberries
- ⅓ cup chicken stock (or broth – no sugar or dextrose added)
- 3 tbsp. balsamic vinegar
- ¼ cup honey
- 2 large garlic cloves (pressed or finely minced)
- 1 tsp. dried, ground rosemary
- ¼ tsp. salt
- ¼ tsp. ground black pepper
Optional Veggies
- 1 large sweet potato (cut into ½-inch pieces)
- 1 large red onion (cut into small pieces or sliced)
- 1 tbsp. extra virgin olive oil
- ¼ tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment or lightly oil it.
- Place the chicken breasts on the pan and set aside.
- In a medium bowl, combine the cranberries, chicken broth, balsamic vinegar, honey, garlic, rosemary, salt, and ground pepper. Stir well so everything is coated.
- If using an onion and a potato, cut them and mix them with olive oil, salt, and pepper.
- Then scatter them around the chicken on the pan.
- Spoon the cranberry mixture evenly over and around the chicken breasts and veggies.
- Bake for 50-60 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C). Stir the cranberry mixture once halfway through baking so the berries don’t scorch on top. Some will get dark and jammy, and that’s fine. Let the pan rest 5-10 minutes.
- Serve the chicken topped with the roasted cranberry mixture. Spoon any extra pan juices over rice or quinoa.
Notes
Nutrition
