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A single Sheet Pan Cranberry Chicken breast on a white plate.
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Sheet Pan Cranberry Chicken Recipe

Delicious sheet pan chicken topped with luscious cranberries, and savory sweet potatoes.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 413kcal

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.
    An oven temperature display panel set to 400 degrees Fahrenheit.
  • Place the chicken breasts on the pan and set aside.
    Two chicken breasts on a parchment-lined sheet pan.
  • In a medium bowl, combine the cranberries, chicken broth, balsamic vinegar, honey, garlic, rosemary, salt, and ground pepper. Stir well so everything is coated.
    Adding ground black pepper to cranberries in a mixing bowl.
  • If using an onion and a potato, cut them and mix them with olive oil, salt, and pepper.
    Cut sweet potato in a mixing bowl, tossed with oil, salt, and pepper.
  • Then scatter them around the chicken on the pan.
    Sweet potatoes added to the sheet pan around the chicken breasts.
  • Spoon the cranberry mixture evenly over and around the chicken breasts and veggies.
    Cranberry mix spooned over the top of the chicken and sweet potatoes.
  • 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.
    Baked Sheet Pan Cranberry Chicken just out of the oven.
  • Serve the chicken topped with the roasted cranberry mixture. Spoon any extra pan juices over rice or quinoa.
    A white plate withSheet Pan Cranberry Chicken, sitting on a wood surface.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 413kcal | Carbohydrates: 46g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 1047mg | Fiber: 5g | Sugar: 26g | Vitamin A: 12143IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 2mg