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easy chicken casserole recipe with sweet potatoes

Easy Harvest chicken casserole recipe

A healthy one-pan easy dinner recipe made with chunks of chicken breast, Brussel sprouts, sweet potatoes, and all the feel-good fall flavors.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 361kcal
Author Rena


  • 2 Tbsp Avocado Oil divided
  • 2 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces
  • Kosher salt and pepper, to taste
  • 1 Small Onion diced, white or purple
  • 2 Medium Sweet Potatoes peeled and cut into bite-sized cubes
  • 1 lb Brussels Sprouts trimmed and quartered
  • 2 Garlic Cloves minced
  • 1 Tsp Smoked Paprika
  • ½ Tsp Ground Cumin
  • ½ Cup Low-sodium chicken broth
  • Cup Dried Cranberries
  • ½ Cup Shredded Sharp Cheddar

Optional Topping

  • Sliced Green onions
  • Pumpkin Seeds
  • Chopped Parsley


  • Preheat your oven to 375F.
  • Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
  • Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
  • Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
  • Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
  • Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!


  • note: this recipe was remade and updated on 3-15-2021. Since some complained about veggies not being done. Some may like veggies on the crunchy side and some are well done. So we updated so the veggies are more on the done side.
  • avocado or olive oil
  • cover the dish with foil to ensure veggies are done. 
  • Chicken: you may use boneless chicken thighs 
  • use any of your favorite veggies 


Calories: 361kcal | Carbohydrates: 30g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 301mg | Potassium: 1165mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11487IU | Vitamin C: 70mg | Calcium: 107mg | Iron: 2mg