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Sheet Pan Cranberry Chicken Dinner Recipe

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4 from 9 reviews

Enjoy a flavorful and wholesome sheet pan dinner featuring tender herb-baked chicken breasts paired with roasted Brussels sprouts and sweet potatoes, all topped off with a tangy cranberry balsamic sauce. This easy-to-make, one-pan meal delivers a perfect balance of savory and sweet, ideal for a satisfying family dinner in under an hour.

Ingredients

Vegetables

  • 1 lb. Brussels sprouts
  • 1.5 lbs. sweet potatoes
  • 2 Tbsp olive oil, divided
  • 1/4 tsp salt, divided
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder (for Brussels sprouts)

Chicken and Seasoning

  • 2 boneless, skinless chicken breasts (1.33 lbs. total)
  • 2 Tbsp butter, room temperature
  • 1/2 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • 1/4 tsp salt

Cranberry Balsamic Sauce

  • 1/2 cup whole berry cranberry sauce (canned)
  • 1/4 cup balsamic vinegar
  • 1 Tbsp butter

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400ºF. Rinse the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
  2. Season and Roast Vegetables: Arrange Brussels sprouts on one half of a large baking sheet and 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, and add ¼ tsp garlic powder to the Brussels sprouts. Toss each vegetable portion separately until evenly coated. Spread them out in an even layer and roast for 15 minutes.
  3. Prepare Herb Butter for Chicken: While vegetables roast, combine room temperature butter, dried sage, thyme, garlic powder, and ¼ tsp salt in a small bowl. Stir until a smooth herb butter paste forms.
  4. Prepare Chicken Breasts: Place chicken breasts on a cutting board and cover with plastic wrap. Gently pound the chicken to an even ¾-inch thickness using a mallet or rolling pin. Cut each breast in half to create four pieces. Pat dry and spread the herb butter evenly over all surfaces of each piece.
  5. Add Chicken and Continue Roasting: After the initial 15 minutes of vegetable roasting, remove the baking sheet and stir the vegetables, keeping them separate. Push the vegetables aside to make space in the center for the chicken pieces. Place the buttered chicken pieces in the center of the baking sheet and return it to the oven. Roast for an additional 20 minutes.
  6. Make Cranberry Balsamic Sauce: While the chicken and vegetables finish cooking, combine the cranberry sauce and balsamic vinegar in a sauce pot. Heat over medium, stirring occasionally until it simmers. Reduce heat slightly and let it simmer for 10 minutes, stirring now and then. Remove from heat and stir in 1 Tbsp butter. Set aside.
  7. Check Chicken Temperature: After 20 minutes, confirm the chicken’s internal temperature is 165ºF using a meat thermometer. If not, continue baking for 5 to 10 minutes until done.
  8. Serve: Spoon the cranberry balsamic sauce over the baked chicken. Divide the roasted Brussels sprouts and sweet potatoes evenly onto four plates, placing a piece of chicken on each. Serve immediately.

Notes

  • Ensure chicken reaches 165ºF internal temperature for safe consumption.
  • Pounding the chicken evenly ensures uniform cooking.
  • Use fresh or frozen Brussels sprouts, just adjust roasting time if larger in size.
  • For a spicier twist, add a pinch of red pepper flakes to the herb butter.
  • Leftover cranberry balsamic sauce can be refrigerated for up to 3 days.

Find it online: https://cookedbysarah.com/sheet-pan-cranberry-chicken-dinner-recipe/