One Pan Honey Cranberry Chicken (Printable)
Juicy chicken breasts glazed with honey and cranberries, roasted with baby potatoes, Brussels sprouts, and seasonal vegetables for an easy one-pan dinner.
# 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 with salt and black pepper.
03 - In a small bowl, whisk together honey, cranberries, balsamic vinegar, Dijon mustard, minced garlic, and thyme to make the glaze.
04 - Arrange potatoes, Brussels sprouts, red onion, and carrots on the other side of the baking sheet. Drizzle vegetables with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
05 - Spoon half of the honey cranberry glaze over the chicken breasts, spreading evenly. Reserve remaining glaze.
06 - Bake for 20 minutes. Remove sheet from oven and gently brush or spoon the remaining glaze over the chicken. Toss vegetables as needed.
07 - Return to oven and bake an additional 15 minutes, or until chicken reaches internal temperature of 165°F and vegetables are tender and golden.
08 - Serve chicken and vegetables hot, garnished with extra fresh thyme if desired.
# Expert Suggestions:
01 -
- The honey cranberry glaze creates this gorgeous sticky finish that makes everything taste restaurant fancy
- Cleanup is literally just one pan, which means more time relaxing and less time scrubbing
02 -
- The glaze can burn if your oven runs hot, so keep an eye on things during those last 10 minutes
- Letting the chicken rest for even 3 minutes makes a huge difference in juiciness
03 -
- Line your baking sheet with foil first, then parchment, and you can basically just crumple everything up when you're done
- Double the glaze recipe and keep half in the fridge for drizzling over leftovers the next day