Sheet Pan Cranberry Chicken and Stuffing

5 from 3 votes

Sheet Pan Cranberry Chicken and Stuffing

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 Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

4 boneless skinless chicken breasts pounded to even 3/4 inch thickness
salt and pepper to taste
1 teaspoon Italian herb blend seasoning
1 15-ounce can cranberry sauce
½ cup chicken broth or water
1 envelope onion soup mix

for the stuffing

10 ounces cube stuffing (or about 4 cups sourdough bread cut into small cubes and left out overnight)
¼ cup butter melted
1 1½ cups chicken or vegetable broth
3 celery stalks chopped
½ white onion diced
2 teaspoons Italian herb blend seasoning
½ teaspoon salt
¼ teaspoon pepper
⅓ cup dried 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!

Nutrition