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Sheet Pan Cranberry Chicken

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

A one-dish meal for perfect for busy weeks or in between holidays from Reynolds Wrap® Ambassador Crème de la Crumb.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup! 


For the Chicken

  • 4 boneless skinless chicken breasts, pounded even to 3/4-inch thickness
  • Salt and pepper to taste
  • 1 teaspoon Italian herb blend seasoning
  • 1 15-ounce can cranberry sauce
  • 1/2 cup chicken broth or water
  • 1 envelope onion soup mix
  • Reynolds Wrap® Heavy Duty Foil

For The Stuffing

  • 10 ounces cube stuffing (or about 4 cups sourdough bread cut into small cubs and left out overnight)
  • 1/4 cup butter, melted
  • 1 1/2 cups chicken or vegetable broth
  • 3 celery stalks, chopped
  • 1/2 white onion, diced
  • 2 teaspoons Italian herb blend seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dried cranberries


Step 1

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.

Step 2

Season chicken with salt, pepper and Italian seasoning. Drizzle a large pan with oil, brown the chicken on both sides, and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

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