Winter Chicken Bake

Winter Chicken Bake

61 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    55 m
  • Ready In

    1 h 20 m

“This is an easy recipe that is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used, but your favorite barbecue sauce will work too.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.
  3. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter into the baking dish. Sprinkle the cranberries over the dish.
  4. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.

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Reviews (61)

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Next time I make this recipe I will use more BBQ sauce (use Head Country if you can, it's the best!) and I will choose a smaller sweet potato than the one I did. I ended up needing to cook this for about 55-65 minutes but that was because my chicken was not as thawed as I thought. Also..... I left the apple peels and potato peels on in order for the fiber, and I enjoyed this dish just the same, I forgot I had done that in fact... So leave the peels on :D Overall, VERY tasty, very unique recipe, that is what I think.



I've prepared this recipe a number of times, and I've made some changes that we think improved it. First, I omit the sweet potato (we don't like them). I add one chopped apple for each person (instead of one apple/two persons). I use baby carrots and cook them on the stove until they're about halfway cooked through, then drain them and toss them with the chopped apples. I omit the onion because it upsets our stomachs, but I season the apples and carrots with onion powder and pepper. A few times, I've added small red potatoes that I've quartered (depending on size) and tossed with the seasoned apples and carrots, but the last time I made this I baked potatoes (not sweet potatoes) to serve alongside. One thing I do now that I think is crucial to making this dish moist is to add some apple juice approximately halfway through baking. I pour it into the apple/carrot/potato (if using) mix in the bottom of the pan and stir it around. I check it again about 10 minutes later and add more juice, if needed. This keeps everything from drying out. I also use dried cranberries instead of fresh, and the apple juice helps a lot with 'plumping' them. All in all, both my husband and I really enjoy this dish in the winter. It's easy to prepare and compared to many other recipes, fairly healthy.



Perfect for winter nights. My only problem was the sweet potato dried out a bit. I used dried cranberries--careful to place them on top of the chicken/veggies, if they are on the bottom they burn too easily. Quite a different type of dish for me, I liked it!

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Amount Per Serving (2 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 353 mg
  • 14%

Based on a 2,000 calorie diet



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Creamy Chicken Stuffing Bake


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Chicken and Sweet Potato Bake