This cranberry balsamic chicken sheet pan meal is an easy dinner made with juicy chicken thighs and roasted veggies, all topped with a tangy cranberry balsamic glaze. It’s perfect for busy weeknights or a festive fall meal!
It’s been a while since I’ve shared a good sheet pan meal, and honestly, I don’t know why. They’re one of my go-to dinners for busy weeknights because they’re so easy. You just toss everything onto one pan, pop it in the oven, and dinner is ready with minimal effort and cleanup.
This new recipe I’m sharing today is perfect for fall and winter with its cozy mix of seasonal veggies and a tangy cranberry balsamic glaze. The combination of juicy chicken, roasted Brussels sprouts, delicata squash and that sweet-tart glaze makes every bite feel comforting and full of flavor.
Why You’ll Love This Sheet Pan Meal
- Easy and convenient: Aside from a quick homemade cranberry glaze on the stove, everything cooks together on one pan for a simple, low-effort meal.
- Nutritious and satisfying: High in protein and filled with fiber-rich veggies that make this dinner both wholesome and filling.
- Great for meal prep: Leftovers reheat beautifully, so you can enjoy an easy, delicious lunch the next day.
Ingredients Needed
- chicken thighs – I prefer to use boneless, skinless chicken thighs because they stay juicy and tender as they roast and soak up all the delicious glaze.
- brussels sprouts – these roast up golden and slightly crispy, adding a savory crunch to the meal.
- delicata squash – naturally sweet and buttery with edible skin, so there’s no need to peel. It adds beautiful color and flavor to the sheet pan.
- red onion – adds a touch of sweetness and extra depth once roasted.
- seasonings – a simple mix of sea salt, black pepper, garlic powder, onion powder and thyme gives everything amazing flavor.
- cranberry balsamic glaze – Made with fresh cranberries (or frozen and thawed cranberries), balsamic vinegar, maple syrup, Dijon mustard, orange zest, garlic and a pinch of salt. It’s tangy, sweet and brightens up the whole dish.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Variations
- Chicken: Boneless, skinless thighs work best for juicy, flavorful results, but you can also use bone-in thighs or chicken breasts. Bone-in thighs may need a few extra minutes in the oven, while chicken breasts cook a little faster, so start checking for doneness around 25 minutes.
- Veggies: Feel free to mix it up with what you have on hand. Sweet potatoes, carrots, or butternut squash would all work well in place of delicata squash. Broccoli or cauliflower can also be used instead of Brussels sprouts.
- Cranberries: Frozen cranberries work just as well as fresh. Just thaw them before using so they cook down evenly in the glaze.
How to Make
Step 1: Preheat oven, then combine cranberries, balsamic vinegar, maple syrup, Dijon mustard, orange zest, garlic and salt in a small saucepan. Cook for 6-8 minutes, stirring often.
Step 2: On the prepared pan, mix together the Brussels sprouts, delicata squas and red onion with olive oil, salt, pepper, and thyme. Spread everything out in a single layer, leaving some space for the chicken.
Step 3: Pat the chicken thighs dry, sprinkle with salt and pepper, and arrange them on the pan in between the veggies. Brush 1/2 the glaze on the chicken. Add to oven to roast.
Step 4: After 20 minutes, remove the pan from the oven, brush chicken with more glaze, toss the veggies, and continue roasting another 15–20 minutes, until the chicken is fully cooked and the veggies are golden.
Brittany’s Recipe Tips!
- Don’t overcrowd the pan: Give the veggies and chicken some space so everything roasts instead of steams. Use a half sheet pan if you have it or two pans if needed.
- Check your chicken: For boneless thighs, aim for an internal temperature of 165°F. Bone-in thighs will take a few minutes longer, and chicken breasts cook a bit faster, so start checking early.
- Stir the glaze often: As the cranberries cook, stir frequently to prevent burning and to help the sauce thicken evenly.
- Toss halfway through: When you brush on more glaze, give the veggies a quick toss so they caramelize evenly.
- Warm the extra glaze: If the glaze thickens as it cools, warm it slightly before drizzling over the finished chicken for the best flavor and texture.
- Make cleanup easy: Line your baking sheet with parchment paper or foil for a super quick cleanup.
How to Store & Reheat
Store: Let leftovers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Warm in the oven at 350°F for about 10–15 minutes, or until heated through. You can also reheat individual portions in the microwave for 1–2 minutes.
Freezing: This recipe can be frozen, but the veggies may soften slightly when reheated. If you’d like to freeze it, store the cooked chicken and veggies in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Yes! You can make the cranberry balsamic glaze up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat it on the stove or in the microwave until warm before using.
You can, but fresh works best for caramelization. If you use frozen Brussels sprouts or squash, thaw and pat them dry first to remove excess moisture before roasting.
This sheet pan meal is hearty on its own, but it pairs perfectly with cooked quinoa, rice or mashed potatoes. You can also serve it with a simple green salad like this easy kale salad or arugula salad for a lighter meal.
The chicken is fully cooked when it reaches an internal temperature of 165°F and the juices run clear.
More Sheet Pan Meals
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Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
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In a small saucepan over medium high, combine cranberries, balsamic vinegar, maple syrup, Dijon, orange zest, garlic and salt. Cook for 6–8 minutes, stirring often, until cranberries burst and sauce thickens slightly. Remove from heat.
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On the sheet pan, toss Brussels sprouts, delicata squash, and red onion with olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and thyme. Spread into an even layer, leaving space for chicken.
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Pat chicken thighs dry and season with remaining salt and pepper. Nestle onto the sheet pan among the veggies.
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Brush about half (2.5 Tablespoons) of the cranberry balsamic glaze over the chicken thighs. Roast for 20 minutes.
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Remove pan from oven, brush chicken with more glaze, and toss veggies. Return to oven for 15–20 minutes more, until chicken reaches 165°F and veggies are caramelized.
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Drizzle any remaining glaze over chicken and veggies before serving.
- Storage: Let cool completely. Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheating: Heat in the oven at 350°F for 10–15 minutes, or microwave 1–2 minutes.
Serving: 1/4 recipe | Calories: 475kcal | Carbohydrates: 42g | Protein: 39g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 135mg | Sodium: 954mg | Potassium: 768mg | Fiber: 15g | Sugar: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
