Sheet Pan Cranberry Chicken

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

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    25 minutes

  • Course

    Main Dish

You’ll Need...

Heavy Duty Foil


  • For the Chicken

  • For The Stuffing


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.

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.

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 for 20–25 minutes until chicken is cooked through and stuffing is browned and crisp on the top. Top with dried cranberries and serve.