One Pan Honey Cranberry Chicken (Printable)

Tender chicken glazed with honey cranberry sauce, roasted with potatoes, Brussels sprouts, and vegetables on one pan.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ Honey Cranberry Glaze

04 - 1/3 cup honey
05 - 1/2 cup fresh or frozen cranberries
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 cloves garlic minced
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

→ Vegetables

10 - 2 cups baby potatoes halved
11 - 2 cups Brussels sprouts halved
12 - 1 large red onion cut into wedges
13 - 2 medium carrots sliced
14 - 1 tablespoon olive oil
15 - Salt and black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Place chicken breasts on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and black pepper.
03 - In a small bowl, whisk together honey, cranberries, balsamic vinegar, Dijon mustard, minced garlic, and thyme until well combined.
04 - Arrange potatoes, Brussels sprouts, red onion, and carrots on the remaining side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
05 - Spoon half of the honey cranberry glaze over the chicken breasts, spreading evenly to cover. Reserve remaining glaze for later.
06 - Bake for 20 minutes. Remove sheet from oven.
07 - Gently brush or spoon the remaining glaze over the chicken. Toss vegetables to redistribute and ensure even cooking.
08 - Return to oven and bake for an additional 15 minutes, or until chicken reaches internal temperature of 165°F and vegetables are tender and golden.
09 - Serve chicken and vegetables hot, garnished with additional fresh thyme if desired.

# Expert Suggestions:

01 -
  • The honey cranberry glaze creates this sticky sweet and tangy situation that makes everything taste restaurant fancy
  • You get a complete meal with protein and veggies all on one pan, meaning almost zero cleanup after dinner
  • It is naturally gluten and dairy free without trying to be anything but delicious
02 -
  • The glaze will bubble and caramelize, but if it starts looking too dark before the chicken is done, loosely tent with foil
  • Letting the chicken rest for a few minutes after baking helps all those juices redistribute instead of running out onto the cutting board
  • If you are using frozen cranberries, add them to the glaze while it is still cold so they do not thaw too quickly
03 -
  • Room temperature chicken will cook more evenly, so take it out of the fridge about 20 minutes before starting
  • Cut your vegetables into similar sizes so they finish roasting at the same time as the chicken

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