30 Minute Meal/ One Pan

Cranberry Balsamic Sheet Pan Chicken with Brussel Sprouts

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.

 

Plate with chicken, brussels sprouts, sweet potatoes and cranberries

 

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.

 

chicken breast on roasted vegetables on plate

 

How to Make Sheet Pan Chicken
This Cranberry Balsamic Sheet Pan Chicken is an easy weeknight recipe.

  1. 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.
  2. 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.
  3. Evenly spread onto a rimmed baking sheet and drizzle with the brown sugar/balsamic mixture.
  4. Roast in the preheated oven to 10 minutes, then stir everything and sprinkle the pecans over top so they can toast a bit.
  5. Roast for an additional 10-15 minutes.
  6. Remove from oven and sprinkle with the gorgonzola cheese.

 

Roasted Chicken and Vegetables on sheet pan

 

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.

 

Chicken with Fall Rosated Vegetables and Cranberries

 

Print
Roasted Chicken and Vegetable on a sheet pan

Cranberry Balsamic Sheet Pan Chicken with Brussel Sprouts

  • Author: Jenni
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings
  • Category: Main Dish
  • Method: Sheet Pan
  • Cuisine: American

Description

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.


Ingredients

Dressing:

  • 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

Sheet Pan:

  • 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

Balsamic Glaze:

  • 2 TBSP maple syrup
  • 2 TBSP balsamic vinegar

Instructions

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.

Keywords: Sheet Pan Chicken, Fall Dinner Recipe, Roasted Brussels Sprouts, Maple Balsamic Chicken

 

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.

4 Comments

  • Reply
    Renee Goerger
    November 7, 2018 at 8:18 PM

    This is a beautiful dish for the holidays! I’m seriously excited about making this sheet pan supper.

  • Reply
    Taryn
    November 7, 2018 at 9:18 PM

    Such a great sheet pan meal! Balsamic chicken has so much flavor!

  • Reply
    Jolene
    November 8, 2018 at 11:13 AM

    Love sheet pan meals, and this one looks awesome!

  • Reply
    Wendy Klik
    November 8, 2018 at 1:08 PM

    Sheet pan dinners are perfect for a Tuesday or any day……

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