- 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

Ingredients
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
Directions
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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