This sweet onion cranberry chicken with acorn squash is a delectable but simple sheet pan meal.
Jump to RecipeDuring the holiday season, cranberries are in abundance and typically on sale, so it’s the perfect time to incorporate them into your cooking! This recipe for sheet pan sweet onion cranberry chicken with acorn squash is absolutely incredible. The first time I tried it out, I already knew it was a winner! Sweet, savory, and simple to make–you’ve got to try this one out!
The hardest part of this recipe is peeling and chopping the acorn squash. Make sure you have a sharp knife, and cut off the top and bottom of the squash so you have a flat surface for safety and stability while cutting. Then, cut the squash in half and scoop out the seeds and gunk with a spoon.
Finish chopping and peeling your acorn squash into cubes, and then chop your sweet onion.
In a small bowl, whisk together the olive oil, rice vinegar, ground cinnamon, salt, and ground black pepper until combined.
Then, pour the mixture over your chicken, sweet onion, acorn squash, and cranberries and toss to coat. Spread evenly onto a prepared baking sheet. Roast in the oven at 400 degrees Fahrenheit for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and squash can be easily pierced with a fork.
Enjoy! If you try this recipe, don’t forget to leave a rating and your thoughts in the comments below. Tag @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for more sheet pan meal ideas? Try out some of my other delicious sheet pan meals:
Sheet Pan Fajita Lime Chicken and Veggies
Sheet Pan Maple and Brown Sugar Chicken, Butternut Squash, and Brussels Sprouts
Greek-Inspired Sheet Pan Chicken and Veggies
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Sheet Pan Sweet Onion Cranberry Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium sweet onion chopped
- 1 acorn squash peeled and chopped into ~1" cubes
- 2 cups fresh cranberries
- 1/4 cup olive oil
- 2 tbsp rice vinegar
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone baking mat, parchment paper, or foil.
- In a small bowl, whisk together olive oil, rice vinegar, ground cinnamon, salt, and ground black pepper until combined.
- Pour mixture onto chicken, onion, fresh cranberries, and acorn squash and toss to coat.
- Evenly spread coated chicken, onion, cranberries, and acorn squash onto prepared baking sheet. Roast in oven for 20-30 minutes, or until chicken breasts reach an internal temperature of at least 165 degrees Fahrenheit and acorn squash can be easily pierced with a fork.
Notes
- If you can’t find a sweet onion, try using a mild yellow onion.
- You use frozen cranberries instead of fresh, if desired.