HomeMAIN DISHES Sheet Pan Cranberry Chicken and Stuffing

Sheet Pan Cranberry Chicken and Stuffing

Posted in : MAIN DISHES on by : Admin


  • 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
  • 1/2 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)
  • 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
  • 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.
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