If you’re searching for a dish that feels like a cozy hug on a plate, you have to try this Cranberry Chicken Recipe. It’s a perfect blend of sweet and savory flavors that come together effortlessly, making weeknight dinners a breeze and special occasions a little more festive. The combination of tangy cranberry sauce with classic onion soup mix and zesty dressing creates a luscious sauce that elevates tender chicken breasts to a whole new level. Trust me, once you make this recipe, it will quickly become one of your all-time favorites!
Ingredients You’ll Need
The beauty of this Cranberry Chicken Recipe lies in its simplicity—just a handful of pantry staples that combine to create incredible taste, texture, and color. Each ingredient plays a key role in building the rich, tangy sauce that makes this chicken truly special.
- 4 boneless, skinless chicken breasts (or thighs): Choose fresh, high-quality chicken for the best texture and flavor.
- 1 (14 oz) can whole cranberry sauce: This adds the perfect natural sweetness and vibrant color.
- 1 (8 oz) bottle French or Catalina dressing: Provides tang and a subtle spice that brings the sauce alive.
- 1 packet onion soup mix: A secret weapon for deep, savory flavor without extra fuss.
- 1 tablespoon Dijon mustard (optional for extra flavor): Adds a gentle kick and complexity to the sauce.
- Salt and pepper, to taste: Essential for seasoning the chicken to perfection.
- 1 tablespoon olive oil (optional, for browning): Helps develop a golden crust and locks in juicy flavor.
- Fresh parsley, for garnish: A bright, fresh finish that makes your dish look as good as it tastes.
How to Make Cranberry Chicken Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures a beautifully cooked chicken with a tender, juicy interior and a lightly caramelized sauce. Getting the oven ready first always helps keep things moving smoothly.
Step 2: Brown the Chicken
For an extra layer of flavor, heat the olive oil in a large skillet over medium heat. Season your chicken breasts generously with salt and pepper, then brown them for 2 to 3 minutes on each side until they develop a lovely golden crust. This step is optional but highly recommended for added texture and richness. Once browned, set the chicken aside to prepare the sauce.
Step 3: Mix the Sauce
In a medium bowl, whisk together the whole cranberry sauce, French or Catalina dressing, onion soup mix, and Dijon mustard if you’re using it. This mixture is the heart of the Cranberry Chicken Recipe, combining sweetness, tanginess, and savory notes to create a luscious coating for the chicken.
Step 4: Assemble in Baking Dish
Place the browned chicken breasts in a 9×13-inch baking dish. If you skipped browning, just arrange raw chicken directly into the dish. Pour the cranberry sauce mixture evenly over the chicken, making sure each piece is well coated for maximum flavor infusion during baking.
Step 5: Bake to Perfection
Cover the baking dish with foil and pop it into the oven. Bake for 25 minutes covered to allow the flavors to meld and the chicken to cook through gently. After 25 minutes, remove the foil and bake for another 10 to 15 minutes until the sauce bubbles and the chicken reaches an internal temperature of 165°F (75°C). This ensures juicy chicken with a beautifully thickened sauce.
Step 6: Garnish and Enjoy
Once baked, sprinkle fresh parsley on top to add a burst of color and freshness that complements the sweet and tangy elements beautifully. Your Cranberry Chicken Recipe is ready to serve and impress!
How to Serve Cranberry Chicken Recipe
Garnishes
Fresh parsley is absolutely perfect for this dish, offering a pop of green and a hint of herbal brightness. If you want to get creative, a few crunchy chopped pecans or a light drizzle of balsamic glaze can elevate the plate even more.
Side Dishes
This chicken pairs wonderfully with creamy mashed potatoes, fluffy rice, or even roasted vegetables like Brussels sprouts and carrots. The sides help soak up the delicious cranberry sauce, so don’t be shy about piling them on.
Creative Ways to Present
For a beautiful presentation at your next dinner party, serve the chicken over a bed of wild rice pilaf with extra sauce spooned over the top. You can also add a sprinkle of toasted almonds or pomegranate seeds for an elegant touch that plays well with the cranberry theme.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Cranberry Chicken Recipe in an airtight container in the refrigerator. It will keep wonderfully for up to 3 days, making it a great option for easy lunches or quick dinners throughout the week.
Freezing
If you want to stash some for later, this dish freezes beautifully. Place cooled portions in freezer-safe containers, leaving some space for expansion. Frozen Cranberry Chicken will maintain its flavor and texture for up to 2 months.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently in a saucepan over low heat or in the oven at 325°F (160°C), covered with foil to keep the chicken moist and the sauce thick and luscious without drying out.
FAQs
Can I use chicken thighs instead of breasts for this Cranberry Chicken Recipe?
Absolutely! Chicken thighs work beautifully here and tend to stay juicier with the baking process, especially if you prefer darker meat. Just adjust the baking time slightly if needed to ensure they’re cooked through.
Is the Dijon mustard necessary?
Not at all. The Dijon mustard is optional and adds a little extra zing and depth to the sauce, but the recipe shines wonderfully without it, too. Feel free to omit or add according to your taste preferences.
Can I make this recipe gluten-free?
Yes! Just double-check your onion soup mix and dressing labels to ensure they are gluten-free. Sometimes onion soup mixes contain gluten, but there are gluten-free versions readily available.
What other dressings can I use besides French or Catalina?
French and Catalina give a nice balance of sweetness and tang, but Italian dressing or even a mild vinaigrette could work in a pinch. Just keep the dressing on the sweeter side to complement the cranberry sauce.
How can I make this dish less sweet if I prefer savory flavors?
Great question! If you want to tone down the sweetness, try reducing the cranberry sauce amount slightly or balancing it with a splash of apple cider vinegar. Adding extra Dijon mustard can also help bring a savory punch.
Final Thoughts
If you’re looking for a deliciously easy recipe with a touch of festive flair, this Cranberry Chicken Recipe is a total winner. It’s a fuss-free, flavorful crowd-pleaser that balances sweet and savory in a way that’s both comforting and exciting. I can’t wait for you to make it and hear all about your favorite ways to serve and enjoy it!
Print
Cranberry Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cranberry Chicken recipe features tender, juicy chicken breasts coated in a sweet and tangy cranberry sauce enhanced with French or Catalina dressing and onion soup mix. Perfectly baked to a golden finish, it’s a flavorful, easy-to-make dish suitable for weeknight dinners or holiday meals.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for browning)
Sauce
- 1 (14 oz) can whole cranberry sauce
- 1 (8 oz) bottle French or Catalina dressing
- 1 packet onion soup mix
- 1 tablespoon Dijon mustard (optional for extra flavor)
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
- Brown the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Brown them for about 2-3 minutes on each side until golden. Remove from skillet and set aside. This step adds flavor but is optional.
- Prepare the sauce: In a medium bowl, combine the whole cranberry sauce, French or Catalina dressing, onion soup mix, and Dijon mustard if using. Stir until well blended to create a sweet and tangy sauce.
- Assemble the dish: Place the browned chicken in a 9×13-inch baking dish. If you skipped browning, place the raw chicken directly in the dish. Pour the cranberry sauce mixture evenly over the chicken, ensuring all pieces are well coated.
- Bake the chicken: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sauce is bubbly.
- Garnish and serve: Garnish the baked chicken with fresh parsley. Serve hot alongside rice, mashed potatoes, or roasted vegetables for a complete meal.
Notes
- Browning the chicken is optional but adds depth to the flavor.
- Use chicken thighs if you prefer darker meat; cooking times may slightly vary.
- Dijon mustard enhances the flavor but can be omitted if unavailable.
- Make sure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
