This easy sheet pan chicken breast recipe is the perfect family friendly fall meal. Roasted brussels sprouts and sweet potatoes join baked chicken and plump juicy cranberries with a maple balsamic drizzle and topped off with toasted pecans and gorgonzola cheese crumbles.
This easy 30 minute sheet pan chicken is an easy fall weeknight recipe. Loaded with balsamic roasted brussels sprouts and sweet potatoes, fresh cranberries, and topped with toasted pecans and gorgonzola cheese, this family friendly meal is a perfect fall recipe for any weeknight.
I wanted to serve this awesome Roasted Brussels Sprouts with Cranberries and Barley recipe that I made a few years ago, but after looking at it again I realized it was more of a special occasion Thanksgiving side dish type recipe. I love this recipe, I truly do, but making this on a Tuesday just doesn’t fit my life right now. Instead I turned this into a sheet pan meal complete with chicken. Ready in 30 minutes, this sheet pan chicken has all the flavors that you crave in the fall but with hardly any work at all.
How to Make Sheet Pan Chicken
This Cranberry Balsamic Sheet Pan Chicken is an easy weeknight recipe.
- Preheat the oven to 425 and prep your ingredients. Wash and cut the produce. Cut the chicken into even strips. Whisk together the chicken sauce in one bowl and the brown sugar/ balsamic mixture into a second bowl. Measure the toppings and set aside.
- Whisk together the olive oil, thyme, rosemary, garlic, lemon zest + juice and salt and pepper. Toss this all over the sweet potatoes, brussels sprouts, onion, cranberries and chicken breast strips.
- Evenly spread onto a rimmed baking sheet and drizzle with the brown sugar/balsamic mixture.
- Roast in the preheated oven to 10 minutes, then stir everything and sprinkle the pecans over top so they can toast a bit.
- Roast for an additional 10-15 minutes.
- Remove from oven and sprinkle with the gorgonzola cheese.
How Your Kids Can Help in the Kitchen:
- Kids aged 1-3 can help you measure the ingredients, wash the produce, remove the thyme and rosemary leaves from the stems, and whisk together the dressings and help set the table.
- Kids aged 4-6 can help do everything above, plus help you zest the lemon.
- Kids aged 7-10+ can help do everything above, plus help you add on the pecans and gorgonzola cheese.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
- 3 TBSP olive oil
- 1 TBSP chopped fresh thyme
- 1.5 teaspoons minced fresh rosemary
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- salt and pepper to taste
- 1 lb Boneless, Skinless Chicken Breast, sliced into strips
- 1 large sweet potato, peeled and diced
- 12 oz brussels sprouts, stemmed and halved
- 1 cup fresh cranberries
- 1/2 cup whole pecans
- 1/4 cup garganzola cheese
- 2 TBSP maple syrup
- 2 TBSP balsamic vinegar
- Preheat oven to 425F.
- In a medium mixing bowl, whisk together the dressing ingredients (olive oil, thyme, rosemary, garlic, lemon zest and juice, and salt and pepper. Divide into two equal portions and set aside.
- In a second small bowl, whisk together the maple syrup and balsamic vinegar and set aside.
- Drizzle half of the dressing over the chicken strips and toss to coat.
- Place the chicken strips in an even layer on one half of a rimmed baking sheet.
- On the other half of the rimmed baking sheet, place the sweet potato cubes, and brussels sprouts halves. Toss with the remaining dressing and speed into an even layer.
- Drizzle the balsamic vinegar mixture over the entire sheet pan.
- Place the baking sheet in the oven and roast for 12 minutes.
- Stir the veggies, and sprinkle the cranberries and pecans over the veggies.
- Roast an additional 10 minutes.
- Remove from oven.
- Serve the chicken and roasted veggies with crumbled gorgonzola cheese on top, and serve with wild rice on the side.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 538 Total Fat: 27g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 104mg Sodium: 276mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 6g Sugar: 20g Sugar Alcohols: 0g Protein: 41g
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
- Cranberry Apple Crisp from Cindy’s Recipes and Writings
- Cranberry Apple Sangria from The Redhead Baker
- Cranberry Breakfast Smoothie from Our Good Life
- Cranberry Chicken Noodle Soup from Palatable Pastime
- Cranberry Orange Muffins from Kate’s Recipe Box
- Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm
- Fall Magic Bars from Books n’ Cooks
- Herbed Cranberry Chèvre Truffles from Culinary Adventures with Camilla
- Turkey Cranberry Bagels from Jolene’s Recipe Journal
- White Chocolate Cranberry Popcorn from Family Around the Table