Why I Love This Recipe
I love how this dish brings together sweet, savory, and tangy elements in perfect harmony. The balsamic-maple drizzle adds a rich depth of flavor without being heavy, and the fresh cranberries brighten everything up. It’s a one-pan wonder that saves me time and cleanup while still looking and tasting like something special. Perfect for a quick weeknight meal or a cozy weekend dinner, this recipe always hits the mark.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dressing:
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3 tablespoons olive oil
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1 tablespoon chopped fresh thyme
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1.5 teaspoons minced fresh rosemary
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2 cloves garlic, minced
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1 lemon, zest and juice
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Salt and pepper to taste
Sheet Pan:
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1 lb boneless skinless chicken breast, sliced into strips
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1 large sweet potato, peeled and diced
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12 oz Brussels sprouts, stemmed and halved
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1 cup fresh cranberries
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½ cup whole pecans
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¼ cup gorgonzola cheese, crumbled
Balsamic Glaze:
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2 tablespoons maple syrup
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2 tablespoons balsamic vinegar
Directions
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I preheat the oven to 425°F.
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In a medium bowl, I whisk together the olive oil, thyme, rosemary, garlic, lemon zest and juice, plus salt and pepper to make the dressing. I divide it into two equal portions.
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In a small bowl, I whisk together the maple syrup and balsamic vinegar to make the glaze.
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I toss the chicken strips with half of the dressing and arrange them on one half of a rimmed baking sheet.
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On the other half, I add the diced sweet potatoes and halved Brussels sprouts. I toss them with the remaining dressing and spread everything out into an even layer.
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I drizzle the maple balsamic glaze over the entire sheet pan.
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I roast for 12 minutes, then stir the veggies and sprinkle the cranberries and pecans on top.
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I roast for another 10 minutes, until the chicken is cooked through and the vegetables are tender and golden.
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I remove the pan from the oven, sprinkle crumbled gorgonzola over the top, and serve everything warm—usually with a side of wild rice.
Servings and timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
Variations
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Use chicken thighs: I sometimes swap in boneless chicken thighs for extra juiciness.
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Add apples: I toss in diced apples with the sweet potatoes for a touch of sweetness.
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Go dairy-free: I skip the gorgonzola or use a dairy-free cheese alternative.
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Make it vegetarian: I omit the chicken and add extra veggies like mushrooms or red onions.
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Different nuts: I use walnuts or slivered almonds if I’m out of pecans.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat them in a 350°F oven for about 10 minutes or microwave individual portions for 1–2 minutes. If I’ve made a big batch, I store the components separately (especially the cheese) to keep the textures fresh.
FAQs
Can I use frozen Brussels sprouts?
I prefer fresh, but if I use frozen, I make sure to thaw and dry them thoroughly before roasting to avoid sogginess.
Can I prep this ahead of time?
Yes, I often chop the veggies and mix the dressings a day ahead. When I’m ready to cook, everything’s prepped and ready to go on the pan.
Do I need to flip the chicken while roasting?
No, the chicken cooks evenly since it’s sliced into strips. Flipping isn’t necessary, but I do give the veggies a good stir halfway through.
What can I use instead of gorgonzola?
I like using crumbled goat cheese, blue cheese, or even feta as a substitute if I want a different flavor profile.
Is this dish freezer-friendly?
While I don’t recommend freezing the entire dish, I sometimes freeze the cooked chicken and sweet potatoes separately. The Brussels sprouts and cranberries don’t hold up well after freezing.
Conclusion
This Cranberry Balsamic Sheet Pan Chicken is everything I want in a fall dinner—simple, seasonal, and bursting with flavor. It’s hearty enough to satisfy, beautiful enough for guests, and flexible enough to make my own. Whether I’m cooking for the family or prepping ahead for the week, this one-pan meal is always a favorite in my kitchen.
Print
Cranberry Balsamic Sheet Pan Chicken with Brussels Sprouts
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This one-pan fall dinner is packed with roasted sweet potatoes, brussels sprouts, juicy chicken, cranberries, and a maple balsamic glaze—easy, flavorful, and family-friendly!
Ingredients
Dressing:
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
1½ teaspoons minced fresh rosemary
2 cloves garlic, minced
1 lemon, zested and juiced
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
½ cup whole pecans
¼ cup gorgonzola cheese crumbles
Balsamic Glaze:
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
Instructions
Preheat oven to 425°F (220°C).
In a mixing bowl, whisk together the dressing: olive oil, thyme, rosemary, garlic, lemon zest and juice, salt, and pepper. Divide into two equal portions.
In another small bowl, whisk together the maple syrup and balsamic vinegar to create the glaze.
Toss chicken strips with half of the dressing and place on one half of a rimmed baking sheet in a single layer.
On the other half, place the diced sweet potatoes and halved Brussels sprouts. Toss with the remaining dressing and spread evenly.
Drizzle the entire sheet pan (chicken and veggies) with the maple-balsamic glaze.
Roast for 12 minutes.
Remove from oven, stir the veggies, and sprinkle cranberries and pecans over the vegetables.
Return to oven and roast for another 10 minutes, or until chicken is cooked through and veggies are tender.
Remove from oven and top with gorgonzola cheese crumbles.
Serve warm with wild rice or your favorite grain on the side.
Notes
Substitute gorgonzola with feta or goat cheese if desired.
For a vegetarian twist, swap chicken with chickpeas or tofu.
Add a dash of red pepper flakes for a subtle heat.
Great for meal prep — stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, 30 Minute Meal
- Method: Baked, Sheet Pan
- Cuisine: American
