Orange Chicken with Brussels Sprouts and Cranberry Sauce

This dish may sound fancy, and it certainly tastes like something you’d order at a cozy bistro, but it couldn’t be easier to make. Everything comes together on a sheet pan in under 30 minutes — juicy orange-glazed chicken, caramelized Brussels sprouts, and a bright, naturally sweet cranberry sauce you can whip up while the rest roasts. It’s a wholesome, vibrant meal that feels special without any fuss, and the leftovers are just as lovely whether you enjoy them together or on their own.

A Healthy and Nourishing Meal Ready in 30 Minutes

While this meal comes together easily on a busy weeknight, it’s also beautiful and sophisticated enough for a holiday table or even a relaxed date night. All you need are two small sheet pans and a handful of simple ingredients.

I like using boneless chicken thighs because they stay moist and juicy, but chicken breasts work too — just adjust the cooking time based on their size. The key to great flavor is using plenty of seasoning. Choose a good mixed poultry or herb blend, add salt and pepper, and be generous.

A splash of fresh orange juice in the marinade brings everything to life. What I avoid here are strong flavors like a heavy dose of garlic or smoked paprika, as they tend to overpower the delicate orange notes and the cranberry sauce. Let the chicken marinate for about 30 minutes before cooking for the best result.

Making the Cranberry Sauce and the Brussels Sprouts

Now, the cranberry sauce. Cranberries are naturally very sour, which is why traditional recipes rely on a lot of sugar to balance the flavor. You could add a generous amount of monk fruit sweetener or another alternative, but I prefer not to over-sweeten sauces — even with sugar-free options — because they still encourage that familiar sweet craving.

Instead, this recipe leans on the natural sweetness of the roasted Brussels sprouts and the orange chicken to balance the tartness of the cranberries. The combination works beautifully: you get all the benefits of whole, in-season cranberries without loading the sauce with added sugars or sweeteners, and the bright red color adds something special to the plate.

Since creating this recipe, we’ve also developed a new sugar-free cranberry sauce — you can find it here.

The Brussels sprouts are effortless to prepare — just toss them with a little avocado oil or extra-virgin olive oil, salt, and black pepper. I recommend using separate sheet pans for the chicken and vegetables, since the chicken releases moisture as it cooks, and you don’t want the sprouts sitting in the liquid, especially if you like them lightly charred.

Both sheet pans go into the oven at the same time, and everything is ready in about 25-30 minutes. I roast at 190°C / 375°F for 20 minutes, then switch the broiler to 215°C / 420°F for about 5-10 minutes to give everything a bit of color.

If you’re looking for another satisfying Brussels sprouts recipe, try this Green Shakshuka with Brussels Sprouts and Smoked Sausage.

Enjoy!

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