Rating: 4 stars
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This easy recipe for baked BBQ chicken breasts is warm, hearty, and colorful. The tart cranberries complement the sweet barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used on the chicken breasts, but your favorite barbecue sauce will work too.


If you're looking for a hearty and satisfying dinner to make this winter, opt for this baked barbecue chicken recipe with seasonal produce. 

What You'll Need

This incredibly simple recipe comes together quickly with just seven easy-to-find ingredients. Here's what to put on your grocery list:

Sweet Potato
Pick a firm sweet potato with smooth skin and no bruising. 

This recipe calls for three medium-sized, peeled carrots. 

Use your favorite apple variety — just make sure it's fresh and firm. 

You'll need just a half an onion for this recipe. Store the other half in an airtight container (wrapped in foil to seal in the smell) in the fridge for up to a week. 

Chicken Breasts
Get two skinless, boneless chicken breast halves for this recipe. 

Find dried cranberries in the dried fruit section of the grocery store. 

Barbecue Sauce
Use your favorite store-bought sauce or make your own homemade barbecue sauce

How to Store Baked BBQ Chicken Breasts with Sweet Potato and Cranberries

Baked BBQ Chicken with Sweet Potato and Cranberries
Credit: Keith Bayer

It truly couldn't be easier to make these baked barbecue chicken breasts with winter produce. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect: 

Start by arranging the chopped carrots, onion, and apple in a baking dish. Top with chicken breasts brushed with barbecue sauce, then add cubed sweet potatoes and dried cranberries. Bake in a preheated oven for 45 to 55 minutes, until the chicken is no longer pink in the center. 

What to Serve With Baked BBQ Chicken Breasts

The beauty of this all-in-one dish? Everything is cooked together, so you don't need to prepare a separate side dish. However, if you want to go the extra mile, try serving it over a bed of rice. You can also consider pairing this baked barbecue chicken recipe with one of our 15 Quickest and Easiest Side Salads or one of Our Best Winter Side Dish Recipes

How to Store Baked BBQ Chicken Breasts with Sweet Potato and Cranberries

Store the barbecue chicken breasts and the vegetables in separate airtight containers in the fridge. The chicken will keep for up to four days, while the veggies will keep for up to seven. Reheat in the oven or in the microwave. 

Allrecipes Community Tips and Praise 

"I LOVED this recipe," says JLHLISW. "The flavors were amazing and the chicken turned out perfect. I didn't have carrots on hand so I used red and yellow peppers. I also served it with rice and it was absolutely delicious! I can't wait to make it again."

"Really loved the flavor combination in this dish," says cluelessbeginner. "For a beginner, I felt very comfortable making this."

"I can't think of enough adjectives to describe how yummy this is," according to Tano Johnson. "It is colorful, flavorful and comforting. I made it exactly as the recipe says and it came out perfect. I'll be making it many more times and I've emailed it to friends."

Editorial contributions by Corey Williams


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

  • Pierce sweet potato several times with a fork, then cut in half. Place in a microwave-safe dish; pour in about 1/2 inch of water. Microwave on high for 10 minutes.

  • Meanwhile, chop carrots, apple, and onion; arrange in the bottom of the prepared baking dish.

  • Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

  • Remove sweet potato from the microwave. Peel and discard skin. Cut sweet potato into large chunks; scatter into the baking dish. Sprinkle cranberries over top.

  • Bake in the preheated oven until chicken is tender and no longer pink in the center, 45 to 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Nutrition Facts

319 calories; protein 29.8g; carbohydrates 46.3g; fat 2g; cholesterol 68.4mg; sodium 353.3mg. Full Nutrition