Kitchen notes · a little help before you start
Sheet Pan Cranberry Chicken and Stuffing
Sheet Pan Cranberry Chicken and Stuffing is made with chicken breasts, chicken broth, and 1½ cups chicken or vegetable broth.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
boneless skinless chicken breasts (pounded to even 3/4 inch thickness )
In the method: Season chicken with salt, pepper, and Italian seasoning.
Italian herb blend seasoning
In the method: Season chicken with salt, pepper, and Italian seasoning.
15-ounce can cranberry sauce
In the method: Stir together cranberry sauce, 1/2 cup broth (or water) and the onion soup mix.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 boneless skinless chicken breasts (pounded to even 3/4 inch thickness )Ingredient note
Source seasoning: salt and pepper (to taste); Source: ½ teaspoon saltIngredient note
Source seasoning: salt and pepper (to taste)Ingredient note
Source: 1 teaspoon Italian herb blend seasoning; Source: 2 teaspoons Italian herb blend seasoningIngredient note
Source: 1 15-ounce can cranberry sauceIngredient note
Source: ½ cup chicken broth (or water)Ingredient note
Source: 1 envelope onion soup mixIngredient note
Source: 10 ounces cube stuffing (or about 4 cups sourdough bread cut into small cubes and left out overnight)Ingredient note
Source: ¼ cup butter (melted)Ingredient note
Source: 1 1½ cups chicken or vegetable brothIngredient note
Source: 3 celery stalks (chopped)Ingredient note
Source: ½ white onion (diced)Ingredient note
Source: ¼ teaspoon pepperIngredient note
Source: ⅓ cup dried cranberries
How to make it
0 of 5 steps completeMake room for Sheet Pan Cranberry Chicken and Stuffing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Top with dried cranberries and serve.
A little more help as you go
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the oven and sheet pan. Start with this step: Preheat oven to 375 degrees.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Bake for 20-25 minutes until chicken is cooked through and stuffing is browned and crisp on the top.
Is there another preparation step to plan for?
Have the final topping or garnish ready for its specified step.
Additional recipe notes
I like to broil my stuffing right at the end for 2-3 minutes to get a crisp top, completely optional!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.