Sheet Pan Cranberry Chicken and Stuffing
A flavorful and easy-to-make sheet pan dinner combining tender chicken, savory stuffing, and tart cranberries for a comforting meal.
Ingredients
Protein
- 4 pieces boneless skinless chicken breasts (pounded to even 3/4 inch thickness)
- 1 tsp Italian herb blend seasoning
- 1 can (15 oz) cranberry sauce
- 0.5 cup chicken broth (or water)
- 1 envelope onion soup mix
- 10 oz cube stuffing (or about 4 cups sourdough bread cubes)
- 0.25 cup butter (melted)
- 1.5 cups chicken or vegetable broth
- 3 stalks celery (chopped)
- 0.5 white onion (diced)
- 2 tsp Italian herb blend seasoning
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.33 cup dried cranberries
Instructions
- Preheat oven to 375°F (190°C). Cover half of a large sheet pan with Reynolds Wrap Heavy Duty Foil and fold up edges to make a tray.
Notes
Ensure stuffing is left out overnight for best texture.