Description
This Sheet Pan Cranberry Chicken Dinner is a delightful, easy-to-make meal perfect for weeknights. Featuring tender herb-butter coated chicken breasts roasted alongside seasoned Brussels sprouts and sweet potatoes, it’s all finished with a luscious homemade cranberry balsamic sauce. Minimal cleanup and balanced flavors make this dish a guaranteed family favorite.
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 Herb Butter
- 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
- Preheat and prepare vegetables: Preheat the oven to 400ºF. Rinse the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
- 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 section. Sprinkle ¼ tsp salt and ¼ tsp pepper over all vegetables, then add ¼ tsp garlic powder only on Brussels sprouts. Toss vegetables gently to coat in oil and seasoning, keeping them separated. Spread them out evenly and roast in the oven for 15 minutes.
- Make herb butter: While vegetables roast, mix room temperature butter with sage, thyme, garlic powder, and ¼ tsp salt in a small bowl until well combined into a paste.
- Prepare chicken breasts: Place chicken breasts on a cutting board and cover with plastic wrap. Pound to an even ¾-inch thickness using a mallet or rolling pin. Cut each breast in half to make four pieces total. Pat pieces dry and spread herb butter evenly over each piece.
- Add chicken to pan and continue roasting: After 15 minutes, remove the baking sheet and stir vegetables, keeping each type separate. Push vegetables slightly to the sides to create space in the center. Place the buttered chicken pieces in the center. Return the sheet to the oven and roast for an additional 20 minutes.
- Prepare cranberry balsamic sauce: In a small sauce pot, combine cranberry sauce and balsamic vinegar. Heat over medium heat until it simmers, then reduce heat slightly and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 1 Tbsp butter, then set aside.
- Check chicken doneness: After 20 minutes of roasting the chicken, check the internal temperature; it should read 165ºF. If not yet done, return to oven for 5-10 more minutes until fully cooked.
- Serve: Spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and top each with a piece of chicken. Enjoy your well-balanced sheet pan dinner!
Notes
- You can substitute fresh herbs for dried if preferred; increase the amount by 1.5 times when using fresh.
- Make sure to pound the chicken evenly to ensure consistent cooking.
- The cranberry sauce can be made ahead and reheated gently before serving.
- Use a meat thermometer to guarantee perfectly cooked chicken without drying it out.
- If you prefer a spicier flavor, add a pinch of red pepper flakes to the herb butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American