Hi there! Let’s Make a Cozy Cranberry Chicken Sheet Pan Dinner
Hi! If you’re anything like me, you love meals that are not only delicious but also super easy to prepare and clean up after. This cranberry chicken sheet pan dinner is exactly that—a one-pan wonder that’s perfect for cozy, comforting dinners during fall or any time you want a flavorful, wholesome meal.
I first made this recipe on a chilly evening, craving something warm and vibrant, and the way the sweet potatoes, tart cranberries, and juicy chicken all roast together changed the game for me. It’s simple, packed with great flavors, and it fills your kitchen with an amazing aroma that just welcomes you home.
Why This Recipe Is Great for You
This dish gives you lean protein with the chicken breasts, plenty of vitamins from the carrots and sweet potatoes, and a burst of antioxidants from fresh cranberries. It’s like a balanced meal that’s both nutritious and exciting! I love meals that feel like a treat but also support a healthy lifestyle, and this one fits the bill perfectly.
Some Easy Variations You Can Try
- Swap Your Protein: If you prefer turkey, pork tenderloin, or even salmon, they all work wonderfully on the sheet pan with these veggies and cranberry sauce.
- Make It Vegan: Try tofu or chickpeas roasted with the same veggies and cranberry glaze for a plant-based version that’s just as delicious.
- Different Sweeteners: Replace brown sugar with honey or agave syrup depending on what you have or your sweetness preference.
- Add More Veggies: Brussels sprouts, parsnips, or butternut squash would all be lovely additions to the mix.
- Use Orange Juice: Instead of balsamic vinegar, grab fresh orange juice to brighten up the cranberry glaze even more.
Easy Cranberry Chicken Sheet Pan Dinner Recipe
Ingredients
- 4 skinless, boneless chicken breasts
- 2 large sweet potatoes, peeled and cut into chunks
- 3 large carrots, peeled and cut into chunks
- 1 ½ cups fresh or frozen cranberries
- 1 small onion or 2 shallots, finely chopped
- 2 tablespoons olive oil (divided)
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon balsamic vinegar or freshly squeezed orange juice
- Salt, to taste
- Black pepper, to taste
- 4-6 sprigs fresh thyme
Instructions
- Heat your oven to 400°F (200°C). Line a big sheet pan with parchment paper or give it a light grease so nothing sticks.
- Peel and chop the sweet potatoes and carrots into nice, even chunks so they cook evenly.
- Toss those veggies with 1 tablespoon of olive oil, salt, and pepper, then spread them out on one side of your pan.
- Pat the chicken breasts dry with a paper towel. Season them well with salt and pepper, and drizzle the remaining tablespoon of olive oil on them. Place them on the other side of the sheet pan.
- In a small pan over medium heat, cook your finely chopped onion or shallots in a little oil until soft and clear—about 3-4 minutes.
- Add the cranberries, brown sugar or maple syrup, and balsamic vinegar (or orange juice). Stir everything and cook until the cranberries start to pop and the glaze thickens nicely, about 5-7 minutes.
- Spoon half of this lovely cranberry glaze evenly over your chicken breasts. Keep the rest aside for later.
- Scatter some whole cranberries over your veggies and around the pan for a pop of color and tart flavor.
- Pop the whole sheet pan in the oven and roast for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C), and the veggies should be tender.
- About 5 minutes before it’s all done, spoon the remaining cranberry glaze over the chicken for a sticky, tasty finish.
- Once out of the oven, garnish everything with fresh thyme sprigs. Serve warm right from the sheet pan—easy and cozy!
My Top Tips for Success
- Make sure to cut your veggies in even sizes to help everything cook evenly.
- Use a meat thermometer if you have one to keep the chicken juicy and perfectly cooked.
- If you like extra crispy edges on your veggies, turn on the broiler for a minute or two at the very end – but keep an eye on it!
- Leftovers? I recommend storing them in an airtight container in the fridge and reheating gently to keep everything tender.
- Don’t skip the fresh thyme—it adds that lovely, fragrant finish that really elevates the taste.
Equipment You’ll Need
- Large sheet pan
- Parchment paper (or olive oil for greasing)
- Small saucepan
- Mixing bowls
- Knife and cutting board
- Meat thermometer (optional but super helpful!)
- Spoon and spatula
Frequently Asked Questions
- Can I use frozen chicken breasts? Yes, but make sure they’re fully thawed before cooking so they cook evenly.
- What can I substitute if I don’t have fresh cranberries? You can use frozen cranberries or even dried cranberries, but reduce the sugar if you like less sweetness.
- Can I make this in advance? You can prep the veggies and cranberry glaze ahead of time, but roast the chicken and veggies fresh for the best flavor.
- Can I swap sweet potatoes for regular potatoes? Absolutely! Regular potatoes will roast well and pair nicely with the cranberry sauce.
- How do I keep the chicken juicy? Patting it dry and not overcooking are key. Using a meat thermometer helps nail the perfect time.
Give It a Try and Share Your Experience!
I hope you feel inspired to try this cranberry chicken sheet pan dinner soon—it’s such a warm and satisfying meal that I bet you’ll want to make it again and again. If you do give it a go, share your photos and tips with me on Pinterest! I love seeing your takes on my favorite recipes and swapping ideas with you.
