Sheet Pan Cranberry Chicken and Stuffing is a one-dish, delicious alternative to roasted turkey and stuffing. This meal contains all the holiday flavors you love — juicy, tender, perfectly baked poultry topped with a tangy cranberry sauce and buttery, savory stuffing — made in a fraction of the time.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:4servings
Ingredients
4boneless skinless chicken breasts, pounded to even 3/4 inch thickness
salt and pepper , to taste
1teaspoonItalian herb blend seasoning
115-ounce can cranberry sauce
½cupchicken broth , or water
1envelope onion soup mix
for the stuffing
10ouncescube stuffing , (or about 4 cups sourdough bread cut into small cubes and left out overnight)
¼cupbutter, melted
1 1½cupschicken or vegetable broth
3celery stalks, chopped
½white onion, diced
2teaspoonsItalian herb blend seasoning
½teaspoonsalt
¼teaspoonpepper
⅓cupdried cranberries
Instructions
Preheat oven to 375 degrees. Use Reynolds Wrap Heavy Duty Foil to cover one half of a large sheet pan. Fold up the edges to make a tray.
Prepare the chicken
Season chicken with salt, pepper, and Italian seasoning. Drizzle a large pan with oil, brown the chicken on both sides, and set aside.
Arrange chicken breasts in the foil tray. Stir together cranberry sauce, 1/2 cup broth (or water) and the onion soup mix. Spoon over the chicken breasts.
Prepare the stuffing
Arrange stuffing, celery, and onions on the unused half of the sheet pan. In a medium bowl stir together broth, butter, salt, and pepper. Pour over the stuffing and use spoons or your hands to toss well.
Bake it
Bake for 20-25 minutes until chicken is cooked through and stuffing is browned and crisp on the top. Top with dried cranberries and serve.
Notes
I like to broil my stuffing right at the end for 2-3 minutes to get a crisp top, completely optional!