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overhead shot of cranberry balsamic sheet pan chicken
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5 from 3 votes

Cranberry Balsamic Sheet Pan Chicken

This cranberry balsamic sheet pan chicken has all the flavors of fall and is simple to throw together on a weeknight. You can also prep components ahead and store in the fridge for up to 5 days, making it even easier!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 415kcal


  • 2 large chicken breasts 14 oz
  • ½ butternut squash peeled and cubed
  • 6 cups brussels sprouts halved
  • 1 red onion chopped into 1 inch pieces
  • ¼ cup dried cranberries
  • ¼ cup feta cheese crumbled
  • ¼ cup pecans


  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon cinnamon


  • Heat oven to 425°F.
  • Shake together the sauce. Toss all ingredients in the sauce and arrange on two sheet pans.
  • Bake for 10 minutes, stir everything up, then return to the oven for another 10-15 minutes, until chicken and veggies are cooked through.
  • Sprinkle with dried cranberries, feta cheese and pecans.

To Prep Ahead

  • Vegetables may be chopped up to 5 days ahead and stored in an airtight storage container in the fridge. Sauce may also be pre-made up to 5 days ahead and stored in the fridge.



Serving: 1/4 of batch | Calories: 415kcal | Carbohydrates: 36g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 171mg | Fiber: 7g | Sugar: 22g